How to Make Nimbu Pani and Shikanji?

wellhealthorganic.com Shikanji: Nimbu Pani and Shikanji stand as quintessential Indian counterparts to lemonade or limeade, crafted from fresh lemon juice, water, sugar, salt, and optionally, a blend of ground spices.

Shikanji

• Preparation Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Cuisine: Indian
• Course: Beverages
• Diet: Gluten Free, Vegan
• Difficulty Level: Easy

Ingredients:

For Nimbu Pani:

1. 4 cups of water (cold or at room temperature)
2. 2 medium-sized lemons or 3 small limes
3. 6 to 8 tablespoons of raw sugar, white sugar, or jaggery (adjust to taste)
4. ¼ teaspoon of black pepper powder or ground white pepper (optional)
5. ½ teaspoon of roasted cumin powder
6. ½ to 1 teaspoon of chaat masala powder (adjust to taste)
7. ¼ teaspoon of black salt, edible rock salt, or regular salt
8. 3 to 4 mint leaves for garnish (optional)
9. 6 to 7 ice cubes (optional)

For Shikanji:

1. 4 cups of water (cold or at room temperature)
2. 2 medium-sized lemons or 3 small limes
3. 6 to 8 tablespoons of raw sugar, white sugar, or jaggery (adjust to taste)
4. ¼ teaspoon of black salt, edible rock salt, or regular salt
5. ½ teaspoon of roasted cumin powder (optional)
6. 3 to 4 mint leaves for garnish (optional)
7. 6 to 7 ice cubes (optional)

Optional Ingredients:

1. ½ tablespoon of sabja seeds (sweet basil seeds) or chia seeds
2. ¾ cup of water for soaking

Also Read: Kalakand 

Instructions:

Soaking Sweet Basil Seeds:

1. If you intend to use sabja or basil seeds, soak them half an hour before preparing nimbu pani.
2. Remove any impurities from the seeds and soak them in water for half an hour.

Making Nimbu Pani:

1. In a glass jar or bowl, pour water.
2. Squeeze the lemon juice into the water.
3. Add salt, black pepper, cumin, and chaat masala powder.
4. Incorporate sugar or jaggery to taste.
5. Stir thoroughly until sugar dissolves completely. Adjust sweetness if necessary.
6. Serve nimbu pani in tall glasses, garnished with mint leaves and optional ice cubes.
7. Optionally, sprinkle with extra chaat masala.

Making Shikanji:

1. In a glass jar or bowl, pour water.
2. Squeeze lemon into the water.
3. Add sugar and black salt. Optionally, include roasted cumin powder.
4. Stir until sugar dissolves completely. Adjust sweetness to your preference.
5. Pour into glasses and serve shikanji, garnished with mint leaves. Add crushed ice or ice cubes if desired.

Also Read: Kashmiri Kahwa

Serving with Sabja:

1. Drain soaked sabja seeds using a small mesh strainer.
2. Add 1 to 2 tablespoons of soaked sabja seeds to the lemonade or limeade. Stir well.
3. Store any leftover soaked basil seeds in the fridge for 2 to 3 days for future use in nimbu pani or other Indian beverages.

Notes:

• Nutritional information provided is approximate and per serving of nimbu pani.