Coconut To Melon: Start Your Day With These 3 Shikanji Recipes

Everybody likes to sip shikanji during summers. Do you know why? Because it is an excellent drink that provides you relief from the heat. But wait, are you bored of preparing it in the same way? If yes, we are here to share three different ways to make it. It doesn't take much time for preparation, and after trying them, we assure you that you won't return to your regular one. So let's learn about these easy-peasy recipes.

Watermelon Shikanji

Ingredients:

1. Watermelon pulp - 2 cups (without seeds)
2. Chaat masala - 1/2 tsp
3. Lemon juice - 1 tsp
4. Soda water - 1 cup
5. Black salt - 1/2 tsp
6. Mint leaves - 1 tsp
7. Sugar - 1 tsp
8. Ice cube-2

Method:

1. First, put the watermelon pulp in a mixer, grind it well, filter it and keep it in a vessel.
2. Now, add black salt, lemon juice and soda water to this mixture and mix it well.
3. After this, add chaat masala, sugar and mix it well.
4. Then, add ice cubes, mint leaves and serve to drink.

Masala Lemon Shikanji

Ingredients:

1. Cumin powder - 1/2 tsp roasted
2. Black pepper powder - 1/2 tsp
3. Coriander powder - 1/2 tsp
4. Chaat masala - 1/2 tsp
5. Sugar powder - 1 tsp
6. Lemon juice - 1 tsp
7. Soda water- 1 cup
8. Ice cube -2

Method:

1. Put coriander powder and black pepper powder in the vessel and mix it well.
2. Now, put one to two glasses of water, soda water, lemon juice in this vessel and mix it well. Finally, you can combine these ingredients by putting them in the mixer.
3. Pour the mixture in a glass and garnish with chaat masala, lemon slices and revel.

Coconut Shikanji

Ingredients:

1. Lemon-ginger juice - 1 tsp
2. Coconut water - 1-2 glass
3. Chaat masala - 1/2 tsp
4. Sugar powder - 2 tsp
5. Mint leaves - 1 tsp

Method:

1. Add sugar, ginger juice and mix well after putting coconut water in a vessel.
2. Now add chaat masala, lemon juice and blend it well.
3. After mixing, keep it in the fridge for 12-13 minutes.
4. Take it out from the refrigerator and pour it into a glass.
5. Garnish with mint or coriander leaves before serving.