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Shikanji Recipe | How To Make Shikanji Recipe | Shikanjvi Recipe
Shikanji recipe (shikanjvi) is a well-known and traditional lemonade made from lemons grown in the north of India and Pakistan. It’s a summer cooler.
We would consume shikanji almost every summer, gulping it down. We used to make a lot of it and store it in the fridge. It is commonly also known as nimbu pani.
I used to see so many shikanji stands near the bus stops in the summers when I lived in Delhi as a student. There would be stalls selling nimbu pani in Mumbai, too. What distinguishes shikanji from nimbu pani?
There is no difference. Just two names for the same beverage, For example, the drink is called “champagne” in Spain and “sparkling wine.”
This is our family’s recipe. Shikanji is seasoned with black salt and roasted cumin powder, which makes it quite unique. Sugar is also used in the preparation of this drink, making it sweet as well as salty.
In fact when I had to do my packing while on a posting it was this cool summer drink that used to keep me going. I used to make 2 liters of this and keep having this energy drink while working.
You can add normal salt, sendha namak/rock salt, or pink Himalayan salt with a combination of a little or no sugar as per your taste preference.
It’s not only delicious but also beneficial.
It’s even more refreshing since it contains vitamin C. It’s getting quite furious out there right now. What will happen in May? I’m guessing my entire refrigerator will be filled with shikanji.
How To Make Shikanji Recipe
Prep Time: 5 mins
Total Time: 5 mins
Cuisine: North Indian
Course: Beverages
Yield: 2 servings
Author: Ranjeeta Nath Ghai
Ingredients
- 1 medium-size lemon
- 2 glasses water
- 1 tsp roasted cumin powder
- rock salt or Himalayan pink salt as required
- sugar as required
- 4-5 leaves mint for garnishing
- a few ice cubes
Cooking Instructions
- Cut the lemon into two.
- Take 2 glasses of water in a water jug
- Squeeze the lemon juice into the water using a squeezer.
- Add salt of your choise, sugar, and jeera powder.
- Stir continuously till the sugar dissolves.
- Shikanji should be poured into glasses, ice cubes should be added, and mint should be garnished.
- Shakanji can also be made in advance and refrigerated and then served.
Notes
In the case of fasting shikanji, you should add rock salt or sendha namak.
I have included the shikanji (Indian lemonade) recipe details for making two glasses, but the recipe can be halved, doubled, or tripled.
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Quick Overview
Recipe Name: Shikanji Recipe | How To Make Shikanji Recipe | Shikanjvi Recipe
Author: Ranjeeta Nath Ghai
Description: Shikanji is seasoned with black salt and roasted cumin powder, which makes it quite unique.
Preperation time: 5M
Cook Time: 0M
Total Time: 5M
Type: appetizer
Recipe Yield: 2 servings
Recipe Ingredients: 1 medium-size lemon, 2 glasses water, 1 tsp roasted cumin powder, rock salt or Himalayan pink salt as required, sugar as required, 4-5 leaves mint for garnishing, a few ice cubes
Recipe Instructions: Cut the lemon into two. Take 2 glasses of water in a water jug Squeeze the lemon juice into the water using a squeezer. Add salt of your choise, sugar, and jeera powder. Stir continuously till the sugar dissolves. Shikanji should be poured into glasses, ice cubes should be added, and mint should be garnished. Shakanji can also be made in advance and refrigerated and then served.
Recipe Cuisine: Indian
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