Shikanji
Veg
Vegan
Spiced lemon drink — fresh lemon juice mixed with cold water, black salt, roasted cumin, white sugar, and sometimes ginger juice and a pinch of kala namak, stirred until the sugar dissolves. Sharper, more saline, and more complex than plain lemonade. The summer street drink of Delhi — served in tall glasses at every sabzi mandi, bus stop, and market. The black salt adds a distinctive sulphurous note that plain nimbu pani doesn't have.
Cuisines
Rajasthani
Malwi
Haryanvi
Awadhi
Punjabi
Delhi
Best for
Lunch
Snacks
Recipe
Prep: 10 min
2-3 servings
Ingredients
| 2 cups | water |
| 2 | lemons |
| 4 tablespoons | sugar |
| 1 teaspoon | black salt |
| 1/2 teaspoon | roasted cumin powder |
| 1/4 teaspoon | black pepper powder |
| 1 teaspoon | fresh mint leaves, chopped |
| — | ice cubes |
| — | salt to taste |
Instructions
- 1 Squeeze the juice from the lemons into a pitcher.
- 2 Add sugar, black salt, roasted cumin powder, black pepper powder, and salt to the lemon juice.
- 3 Pour in the water and stir well until the sugar dissolves completely.
- 4 Add the chopped mint leaves and mix again.
- 5 Taste and adjust the sweetness or saltiness as per your preference.
- 6 Add ice cubes to the serving glasses.
- 7 Pour the shikanji into the glasses over the ice cubes.
- 8 Garnish with additional mint leaves if desired and serve immediately.
Tips
For a tangier taste, add a little more lemon juice. You can also add a pinch of chaat masala for an extra kick.