How to Make the Perfect Masala Shikanji: A Spicy Indian Lemonade

Masala shikanji, also known as shikanjvi or shikanjbeen, is a refreshing and spicy Indian lemonade that has been a staple across North India during the hot summers. This traditional drink is not only delicious but also nourishing, packed with nutrients from lemons and other spices that can aid digestion.

Ingredients

For the Masala

1 teaspoon roasted cumin powder 1/2 teaspoon black salt (kala namak) 1/2 teaspoon regular salt (adjust to taste) 1/2 teaspoon red chili powder (adjust to taste) 1 tablespoon sugar (or to taste) 1/2 teaspoon chaat masala (optional)

For the Drink

2 large lemons or limes, juiced (you should have about 1/2 cup of lemon juice) 4 cups cold water (adjust based on desired concentration) Ice cubes Fresh mint leaves for garnish Lemon slices for garnish

Instructions

Step 1: Prepare the Masala

In a small bowl, mix together the roasted cumin powder, black salt, regular salt, red chili powder, sugar, and chaat masala if using. Set aside.

Step 2: Juice the Lemons

Squeeze the juice from the lemons into a measuring cup, removing any seeds. You should have about 1/2 cup of lemon juice.

Step 3: Mix the Drink

In a pitcher, combine the lemon juice with the cold water. Stir well to mix.

Step 4: Add the Masala

Add the prepared masala mix to the lemonade. Taste and adjust the sweetness or saltiness according to your preference.

Step 5: Serve

Fill glasses with ice cubes, pour the masala shikanji over the ice, and garnish with fresh mint leaves and lemon slices. Serve chilled and enjoy this spicy tangy drink!

If you prefer a simpler version, you can use the following:

Variations of Masala Shikanji

Very Traditional Recipe without Masala Add-In

Combine lime juice, cold water, sugar, and a small quantity of black salt or salt.

With Green Leaves and Other Spices

For an extra flavorful version, include roasted jeera (cumin), hing (asafoetida), ajwan (carom seeds), black pepper, and pippli (long pepper) in your shikanji. These spices can enhance the digestive aid properties of the drink.

Related Tips and Suggestions

Roast 2 tablespoons of cumin seeds on medium flame, cool it, and grind it along with 2 tablespoons of black salt, 2-3 cinnamon sticks (1.5 to 2 inches), 1 tablespoon of green cardamom, 1 tablespoon of fennel seeds, and 1 tablespoon of black pepper. Filter its fibers to get the spice mix ready.

For a premix lemonade syrup, cook a kilogram of sugar with 2 cups of water, then add the prepared spice mix and stir well. Extract juice from half a kilogram of lemons and mix it well with the syrup. Filter and store in a bottle for 2 to 3 months.

To make lemonade using the premix powder or syrup, add it to a glass along with some sugar, lemon juice, and chilled water. Alternatively, add lemonade syrup, chilled water, mint leaves, and a lemon slice to a glass for a refreshing drink.

In the case of soda lemonade (club lemonade), mix some lemonade with soda, mint leaves, and ice cubes for an effervescent treat.

Don't throw away the remaining peels of lemons; you can easily make them into a pickle.

Adjust the quantity of sugar according to your taste preference.

Masala shikanji is not just a drink but a part of the traditional Indian culture, and it's perfect for any hot and sunny day. Enjoy this refreshing and spicy lemonade, whether you're preparing it according to the traditional recipe or experimenting with variations to suit your taste!