The quintessential summer drink, Nimboo Pani is a sure way to beat the scorching heat. In fact when we go to think, the simple and no fuss Nimboo Pani made at our Mom’s place has indeed come a long way since with its myriad of twists and flavours…
Even though every household may have their own concoction for this traditional summer cooler my favourite is one with Gud (Jaggery) and Adrakh (Ginger)… a real thirst quencher without the evils of processed sugar!
With temperatures in Indore soaring as high as 43 deg. we usually have a jar of this magic potion for an instant offering of respite to all our guests… be it at home or my husband’s office.
Shikanji, Nimboo Pani or Lemonade or by whatever name one may call it, seems to have originated in the northern parts of India and now a common sight dotting most roads across India during her summer months!!! Apart from Gud & Adrakh this cooler is also made using Basil, Mint leaves, Jeera (Powdered Cumin seeds), Chaat Masala and various other ingredients depending on the desired flavours…
So what’s that special ingredient you add to make your nimbu paani special? Do let me know!
Ingredients for the Nimboo Paani
|3 – 4 nos.
|Lemon juice (Indian size)
|Gur (Jaggery) powdered
|Adrakh (Ginger) – grated
|Roasted cumin seeds powdered (jeera powder)
|Salt to taste
|Crushed ice to serve
Instructions for the Nimboo Paani
|Blend all ingredients with a hand blender
|Serve with crushed ice
|In summer, since lemon is mostly dry I have used 2 lemons per glass (adjust the taste as per
the size of your lemon)
|In winter you could add 1 lemon (juice) per glass