Nimbu Pani or Indian Lemonade is a quintessential beverage enjoyed across India, especially during the hot summer months. This delightful drink, which also goes by the name Shikanji, is made with fresh lemon juice, water, sugar, salt, and optional spices. It’s not only refreshing but also incredibly easy to prepare, making it a perfect choice for quenching your thirst on a hot day. In this article, we will guide you through the simple process of making Nimbu Pani and Shikanji at home.
Nimbu Pani Or Indian Lemonade
Preparation and Cooking Time
Prep 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:
- 4 cups of cold or room-temperature water
- 2 medium-sized lemons or 3 small limes
- 6 to 8 tablespoons of raw sugar, white sugar, or jaggery (adjust to taste)
- ¼ teaspoon of black pepper powder or ground white pepper (optional)
- ½ teaspoon of roasted cumin powder
- ½ to 1 teaspoon of chaat masala powder (adjust to taste)
- ¼ teaspoon of regular salt or black salt
- 4 mint leaves for garnish, optional
- 6 to 7 ice cubes (optional)
For Shikanji:
- 4 cups of cold or room-temperature water
- 2 medium-sized lemons or 3 small limes
- 6 to 8 tablespoons of raw sugar, white sugar, or jaggery (adjust to taste)
- ¼ teaspoon of regular salt or black salt
- ½ teaspoon of roasted cumin powder (optional)
- 4 mint leaves for garnish, optional
- 6 to 7 ice cubes (optional)
Optional Ingredients:
- ½ tablespoon of sabja (sweet basil) seeds or chia seeds
- ¾ cup of water (for soaking)
Instructions
Soaking Sweet Basil Seeds: If you wish to add sabja seeds, soak them in water for half an hour before preparing Nimbu Pani. This step is optional but adds an interesting texture to the drink. Make sure to remove any chaff or stones from the seeds before soaking.
Making Nimbu Pani:
- In a glass jar or bowl, combine the water with freshly squeezed lemon juice (half the lemons).
- Add the black salt, black pepper, roasted cumin, and chaat masala to the mixture.
- Gradually add sugar or jaggery, mixing thoroughly until completely dissolved. Taste and adjust sweetness as needed.
- Serve the Nimbu Pani in tall glasses, garnished with mint leaves and ice cubes if desired. A sprinkle of extra chaat masala enhances the flavor.
Making Shikanji:
- Follow the same initial steps as Nimbu Pani by combining water with freshly squeezed lemon or lime juice.
- Add sugar and black salt and mix well until the sugar dissolves. Optionally, include roasted cumin for added flavor.
- Pour into glasses and garnish with mint leaves and ice cubes as desired.
To Serve with Sabja: Once the sabja seeds are soaked, drain the water and add 1 to 2 tablespoons to your lemonade. Mix well for a unique twist on Nimbu Pani.