3 Traditional Indian Summer Drinks By Chef Sunil Kumar Panigrahi

Ask North Indians, and they will tell you that mercury is racing to hit 50°C. You go outside the house at 10am, and it feels like noon these days. Amid this, it is crucial to keep yourself hydrated or it won’t be long that you might find yourself struggling with the symptoms of heat stroke.

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In scorching heat, traditional Indian drinks work like magic not because they are hydrating but because they include ingredients with cooling properties and a refreshing taste. Slurrp spoke to Sunil Kumar Panigrahi, Executive Chef, Lotus Eco Beach Resort Konark, to bring you recipes of Indian beverages that you can relish to experience respite from the heat. You can also serve these drinks to guests and take pride while receiving all the praises. 

Rabri Lassi Recipe

• 2 cups chilled fresh curd/yoghurt
• 9 tbsp rabri (you can use a store-bought premix rabri)
• 1 cup chilled water
• 10 tablespoons sugar
• 1/4 cup grated coconut
• 2 tablespoons chopped dry fruits
• Few ice cubes

Method

• To the blender, add fresh chilled yoghurt and rabri, and blend until smooth.
• Add sugar and mix it until the sugar dissolves completely.
• Add chilled water while ensuring the consistency of the lassi remains thick.
• Churn the lassi mixture until you see a nice frothy layer on top.
• Add a few ice cubes before pouring the lassi into tall glasses.
• Garnish the lassi with grated coconut and chopped dry fruits before serving it chilled.

Also Read: Authentic Summer Drinks From Across India

Bela Pana Recipe

• Ripe bael (wood apple)
• ¼ peeled cup banana
• A pinch of black pepper
• Chhena (grated paneer)
• Grated coconut
• Sugar/jaggery

Method

• Break the bael (wood apple or Bengal quince) and transfer the pulp to a bowl.
• Add ¼ cup of water and strain using a strainer.
• Combine the banana, sugar, black pepper, grated paneer, and grated coconut in the same bowl.
• Add about 2 cups of water and mix well.
• Serve bela pana chilled with ice cubes.

Tanka Torani Recipe

Ingredients

• 1 bowl curd
• 1 teaspoon salt
• 1/2 teaspoon cumin powder
• 2 green chillies, chopped
• 1 lemon, cut into wedges
• Curry leaves
• Coriander leaves
• Mashed boiled rice
• 1 litre water

Method

• Mix 1 litre of water and a bowl of curd.
• Add salt and cumin powder to the concoction.
• Add mashed boiled rice into the mixture and top it with chopped green chillies, lemon wedges, coriander leaves, and curry leaves.
• Keep the mixture for one day to ferment. 
• Add ice cubes to glasses and serve the drink chilled.