Soak 50 grams of kishmish (raisins) in warm water for 15-20 minutes to soften them. Drain the water and set the kishmish aside.
In a mixing bowl, whisk 500 grams of dahi (yogurt) until smooth and creamy.
Add the soaked kishmish to the yogurt and mix well.
Add 1/2 teaspoon of roasted jeera (cumin) powder, 1/4 teaspoon of kali mirch (black pepper) powder, and salt to taste. Mix well to combine all the ingredients.
Garnish the raita with a few chopped pudina (mint) leaves and refrigerate for 30 minutes before serving.