Whiskaffair's

Nimbu Shikanji

Yellow Dots
Yellow Dots

STEP 1

Add cumin seeds, whole black peppercorns, and whole coriander seeds to a skillet and roast on medium heat until very slightly browned (2-3 minutes). Stir continuously while roasting.

STEP 2

Once roasted, add them to the small jar of a mixer grinder (or a coffee grinder) along with chaat masala, black salt, and regular salt.

STEP 3

Grind to a fine powder. Shikanji masala is ready.

STEP 4

Take 2 tall glasses and add lime juice to each glass. Now add granulated sugar to each glass and mix using a spoon until sugar is dissolved. You can add more sugar if you like your drink sweeter.

STEP 5

Add shikanji masala that we made earlier and 2-3 fresh mint leaves to each glass.

STEP 6

Add ice cubes as per your liking.

STEP 7

Top the glasses with chilled water or club soda. Give a quick stir and serve immediately.

Nimbu Shikanji is ready!

storage suggestions

You can make a big batch of shikanji masala and store it for up to a month in a glass container at room temperature. Whenever you want to serve nimbu shikanji, just add it to the glasses with the other ingredients. You can also make a big pitcher of shikanjvi and refrigerate it for up to a day. If making it in advance, use water instead of soda water as the soda will fizz out with time and shikanji will not taste great.   Freeze the leftover in popsicle molds for a summer treat.

Plant
Plant

OTHER STORIES:

MOOLI RAITA

AMROOD KI SABZI

IRANI CHAI