Authentic Shikanji Recipe- Cumin, Cardamom & Fruit Cooler

Last Updated on 2 months by Neha Deshmukh

Authentic Shikanji Recipe – Cumin, Cardamom & Fruit Cooler

Introduction

Summer in India… instantly brings to mind scorching heat and a desperate need for something cool and refreshing! Growing up, my Dadi (grandmother) always had a pitcher of Shikanji ready, and it was the drink of the season. It’s more than just a lemonade; it’s a burst of flavour, a little bit of spice, and a whole lot of comfort. I’m so excited to share my family’s authentic Shikanji recipe with you – it’s guaranteed to become your go-to summer cooler too!

Why You’ll Love This Recipe

This Shikanji isn’t your average lemonade. It’s a vibrant, tangy, and slightly spicy drink that’s incredibly refreshing. The homemade spice blend (masala) is what truly sets it apart, adding a unique depth of flavour you won’t find anywhere else. Plus, it’s super quick to make – perfect for those hot days when you don’t want to spend hours in the kitchen.

Ingredients

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

• 3 tbsp cumin seeds
• 2 tsp black peppercorns
• 5 cardamom pods
• 1 inch piece of dry ginger (sonth)
• 1 tbsp black salt (kala namak)
• 1 tsp regular salt
• Ice cubes
• Powdered sugar (to taste)
• 2 tbsp sabja seeds (chia seeds can be substituted)
• Lemon juice (from 2-3 lemons)
• Mint leaves
• Soda water or sparkling water
• Watermelon, Mango, or Grapes (for fruit variations – see below!)

Ingredient Notes

Let’s talk about what makes this Shikanji special. The spice blend is key. Roasting the cumin, pepper, cardamom, and dry ginger really brings out their aromas and flavours. Don’t skip this step!

Black salt (kala namak) is another essential. It has a unique sulphurous flavour that adds an authentic touch – it’s what gives Shikanji that distinctive taste. You can find it at most Indian grocery stores.

And those tiny little sabja seeds? They’re fantastic! They add a lovely texture and are known for their cooling properties, which is perfect for a summer drink. If you can’t find them, chia seeds work great as a substitute.

Step-By-Step Instructions

First things first, let’s make that spice blend.

1. Dry roast the cumin seeds in a pan on low heat for a few minutes, until they become fragrant. Be careful not to burn them!
2. Add the peppercorns, cardamom pods, and dry ginger to the pan. Continue roasting for another minute or two, until fragrant.
3. Remove from heat and let the spices cool completely.
4. Once cooled, blend the spices with the black salt and regular salt in a spice grinder or blender until you have a fine powder. This is your Shikanji masala!
5. Now for the Shikanji itself. For the classic version, fill a glass with ice cubes.
6. Add 1 tsp of the masala, powdered sugar (start with 1-2 tsp and adjust to your liking), sabja seeds, lemon juice, and top with soda water.
7. Garnish with fresh mint leaves and enjoy immediately!

For the fruit variations (watermelon, mango, or grapes), blend 1 cup of chopped fruit with ½ cup of water. Strain the mixture to remove any pulp. Then, follow steps 5-7, using the fruit juice instead of just lemon juice.

Expert Tips

• Roasting is crucial: Don’t rush the spice roasting process. It really unlocks the flavours.
• Adjust the spice: Feel free to adjust the amount of masala to your preference.
• Chill everything: Using chilled ingredients will make your Shikanji even more refreshing.
• Fresh is best: Freshly squeezed lemon juice and mint leaves make all the difference.

Variations

• Vegan Shikanji: This recipe is naturally vegan! Just ensure your sugar is vegan-friendly (some refined sugars use bone char in processing).
• Spice Level Adjustments:
  • Mild: Reduce the amount of black pepper in the masala.
  • Medium: Use the recipe as is.
  • Spicy: Add a pinch of red chilli powder to the masala.
• Festival Adaptations: Shikanji is a perfect drink for any summer festival or celebration. It’s especially popular during Baisakhi and Holi.
• Fruit Variations – Exploring Regional Fruit Options: While watermelon, mango, and grapes are popular choices, feel free to experiment with other fruits like orange, pineapple, or even pomegranate! My aunt loves adding a touch of orange juice for a citrusy twist.

Serving Suggestions

Shikanji is best served immediately, while it’s still cold and fizzy. Garnish with a sprig of mint and a slice of lemon for a beautiful presentation. It’s the perfect accompaniment to spicy Indian snacks or a light summer meal.

Storage Instructions

The Shikanji masala can be stored in an airtight container at room temperature for up to a month. The prepared Shikanji is best enjoyed immediately, as the fizz will dissipate over time.

FAQs

What is Shikanji and where does it originate?

Shikanji is a traditional Indian drink, originating from the Punjab region. It’s a refreshing blend of lemon juice, spices, and water, perfect for beating the summer heat.

Can I make the Shikanji spice blend (masala) ahead of time?

Absolutely! Making the masala ahead of time is a great way to save time. Store it in an airtight container and it will stay fresh for weeks.

What are sabja seeds and can I substitute them?

Sabja seeds are tiny black seeds with cooling properties. If you can’t find them, chia seeds are a great substitute.

How can I adjust the sweetness level in Shikanji?

Start with 1-2 teaspoons of powdered sugar and add more to taste. You can also use other sweeteners like honey or maple syrup.

Is black salt essential for the authentic Shikanji flavor?

While you can use regular salt, black salt really adds that authentic, unique flavour. It’s worth seeking out!

Can this recipe be scaled up for a larger gathering?

Definitely! Simply multiply the ingredients by the number of servings you need. You can make a large batch of the masala and store it for future use.