Roast kiwis in tandoor or in an oven till they are soft. Cool, peel off skin and make a pulp by hand. Grind mint, coriander, cumin seeds, ginger, peppercorns and bhang to a smooth paste.
Blend kiwi pulp with sugar, salt, black salt and lemon juice. Stir in mint-coriander paste and strain. Add water as required and keep in refrigerator. Serve chilled.