Shikanji: how to make Nimbu Shikanji

Traditionally, Shikanji is a spiced lemonade, which has lemon juice, roasted cumin powder, mint and black salt. It is so refreshing with  loads of vitamin C. Shikanji is always made with fresh lemon juice, sugar and spiced with some black salt and roasted cumin powder to get a  sweet and salty lemony drink. Use of black salt  in shikanji  gives it  a punch and Mint the much needed cooling for summer.

Limes are known as nimbu in India which is the best source of vitamin C. Lime juice in summer acts as a best coolant to our body. Having this desi drink in place of cold drinks and other aerated drinks, is the best possible solution to beat the scorching heat this summer. As it is free from saturated fats and preservatives making it a best form of drink for all. lemonade is easily available in all the fruits stall in the market. while travelling to office, I see a  number of vendors who sell these drinks on the roadside. You can also make this  shikanji at home instead of drinking it outside.

Nimbu Pani or Lemonade is very commonly interchanged with Shikanji, but there is a difference between the two. Lemonade or Nimbu pani is a mixture of lemon juice, water, sugar and a pinch of salt. Whereas Shikanji is made when spices like black salt, roasted cumin powder, black pepper powder and black salt is added to the basic lemonade.If you are making Shikanji for  fasting during Navaratri, replace the black salt with rock salt or Sendha namak.

Cuisine: North Indian

Recipe Type: Beverage

Prep Time: 5 minutes

Serves:2

Ingredients:

• 2 tbsp lemon juice
• 2 glasses of chilled water
• 4 tbsp powdered Sugar 
• 1 tsp roasted Cumin Powder
• 1/2 tsp Black Salt
• A pinch Black Pepper Powder (optional)
• A few Ice Cubes
• Mint leaves for garnish

 Let's learn how to make Nimbu Shikanji: 

• Combine the lemon juice with black salt, powdered sugar, roasted cumin powder, pepper powder in a bowl.

• Add two glass of water and mix everything well.

• Add Ice cubes and Pour equal quantities of the mixture into individual glasses.

• Garnish with mint leaves and lemon wedges. Serve chilled.

Sending this Shikanji recipe to our #35th Foodie Monday Bloghop theme of #Navaratrispecial.