My Nani Mummy would make these every year, and they always remind me of her; I even found a jar with my name written on it after she died. She would use small, round Pakistani (desi) lemons – about the size of golf balls, they are sharp and very aromatic – and pink salt. This unrefined salt is mined in the foothills of the Himalayas, and can be found in health-food shops or online.
