Cooling Shikanji Recipe – Lemon & Cumin Summer Drink

Last Updated on 2 months by Neha Deshmukh

Cooling Shikanji Recipe – Lemon & Cumin Summer Drink

Hey everyone! If you’re anything like me, you’re already dreaming of ways to beat the summer heat. And honestly, nothing does it quite like a tall glass of Shikanji. This isn’t just a drink; it’s a little slice of childhood, a burst of refreshment, and a seriously flavourful way to stay hydrated. I remember my Dadi (grandmother) making this every summer, and the aroma of roasted cumin still takes me right back! Let’s get into it, shall we?

Why You’ll Love This Recipe

Shikanji is the ultimate Indian summer cooler. It’s so much more than just lemonade! The roasted cumin and black salt add a unique, tangy, and slightly smoky flavour that’s incredibly addictive. Plus, it’s super easy to make – seriously, it takes just 10 minutes to prepare. It’s the perfect drink to whip up for a hot afternoon, a picnic, or when you’re entertaining guests.

Ingredients

Here’s what you’ll need to make this magic happen:

• 2 cups water (approx. 480ml)
• 2 lemons
• 2 tablespoons sugar (approx. 25g)
• ½ teaspoon roasted cumin powder (approx. 2.5g)
• ⅛ teaspoon black salt (kala namak) (approx. 0.6g)
• Pinch of regular salt
• Few lemon slices, for garnish
• Few mint leaves, for garnish
• Ice cubes

Ingredient Notes

Let’s talk about a couple of key ingredients that really make this Shikanji special.

Roasted Cumin Powder: Don’t skip roasting the cumin seeds if you can! It transforms the flavour from earthy to warm and smoky. Just dry roast cumin seeds in a pan for a few minutes until fragrant, then grind them. It makes all the difference.

Black Salt (Kala Namak): This isn’t your everyday table salt. Black salt has a distinctive sulphurous aroma and a slightly tangy flavour. It’s used a lot in Indian cuisine, especially in cooling drinks like Shikanji and lassi, and it adds a really unique depth of flavour. You can find it at most Indian grocery stores.

Step-By-Step Instructions

Alright, let’s make some Shikanji!

1. First, in a pitcher, combine the water and freshly squeezed lemon juice. I like to roll the lemons on the counter before juicing them – it helps get more juice out!
2. Next, add the sugar and stir until it’s completely dissolved. Give it a good stir to make sure no granules are left at the bottom.
3. Now for the flavour boost! Mix in the roasted cumin powder, black salt, and a pinch of regular salt. Taste and adjust the salt and cumin to your liking.
4. Pop the pitcher into the refrigerator and let it chill for about 30 minutes. This allows the flavours to meld together beautifully.
5. When you’re ready to serve, fill your serving glasses with ice cubes.
6. Pour the chilled Shikanji into the glasses and garnish with lemon slices and a few fresh mint leaves. Doesn’t that look refreshing?

Expert Tips

• Lemon Juice: Freshly squeezed lemon juice is always best. Bottled juice just doesn’t have the same zing.
• Sugar: Adjust the amount of sugar to your preference.
• Chill Time: Don’t skip the chilling step! It really enhances the flavour.

Variations

Shikanji is pretty perfect as is, but here are a few ways to customize it:

• Spice Level: If you like a little more kick, add a tiny pinch of red chilli powder or increase the amount of roasted cumin powder and black salt. My friend, Priya, loves hers extra tangy!
• Festival Adaptations: Shikanji is a popular drink during festivals like Holi and Baisakhi. It’s a great way to cool down after all the dancing and celebrating.
• Sugar Alternatives: If you’re watching your sugar intake, you can use jaggery (gur) or honey instead of sugar. Start with a smaller amount and adjust to taste.

Serving Suggestions

Shikanji is fantastic on its own, but it also pairs well with:

• Spicy Indian snacks like samosas or pakoras
• Light meals like salads or sandwiches
• A relaxing afternoon in the sun!

Storage Instructions

You can store leftover Shikanji in the refrigerator for up to 24 hours. The flavour might mellow slightly over time, but it will still be delicious. Give it a good stir before serving.

FAQs

1. What is the best type of lemon to use for Shikanji?

I prefer using Indian lemons (Nimbu) as they have a wonderful aroma and acidity. However, regular lemons work just fine too!

2. Can I make Shikanji ahead of time? How long will it keep?

Yes, you can! You can prepare the Shikanji concentrate (without ice) and store it in the fridge for up to 24 hours. Add ice and garnish just before serving.

3. What are the health benefits of drinking Shikanji?

Shikanji is a great source of Vitamin C from the lemons, and cumin aids digestion. It’s also incredibly hydrating, which is essential during the hot summer months.

4. What does black salt (kala namak) add to the flavour of Shikanji?

Black salt adds a unique tangy, sulphurous flavour that elevates Shikanji beyond regular lemonade. It’s a key ingredient!

5. Can I use pre-ground cumin powder instead of roasting it myself?

You can, but the flavour won’t be as intense or complex. Roasting the cumin seeds really brings out their aroma and adds a lovely smoky note. If you’re short on time, pre-ground is okay, but I highly recommend roasting your own if you can.

Enjoy your homemade Shikanji! Let me know in the comments how it turns out for you. Cheers to staying cool and refreshed!