Lemon Shikanjvi (100g)
This Lemon Shikangvi Nimbu Paani Lemonade is:
– very easy to make,
– refreshing and healthy,
– perfect for hot summer days,
– Ramzan product for Iftari,
-Ready to drink. Just add chilled water,
-Makes 4 x 200 ml glass per packet
25 in stock
Lemon Shikangvi Nimbu Paani Lemonade
About this recipe.Lemon Shikangvi Nimbu Paani Lemonade (or lemonade)
Made with lime (or lemon), water, salt, sugar, and a few optional spices. This refreshing Indian lemonade is super easy to make and perfect for summer. It is one of the most common drinks during summer and is made in almost all households.
Lime and lemons are interchangeable, and the URDU word for both is ‘nimbu’. Lemons are smaller in size and are very similar to limes. Green, unripe lemons are quite common which looks similar to lime, and ripe limes that are yellow are also used. There is no clear distinction between the two in cooking.
What sets this nimbu pani apart from regular lemonade is the use of ‘kala namak’ or black salt/Himalayan black salt. It is an essential ingredient in making this masala shikanjvi and cannot be skipped. The rest of the ingredients can vary and can be customized. Nimbu paani recipe varies from region to region and every household has its own favorite way of making it.
Kala namak is a sulfurous pungent-smelling black salt that is used in Indian cooking and comes from the Himalayan region. It is commonly used in chutneys and snacks. It is also sprinkled on fruits to add taste and flavor.
Read on to see the ingredients and variations to make this limeade that is very hydrating during summer and gives energy.
Ingredients- Lemon Shikangvi Nimbu Paani Lemonade
Lime: This is the main ingredient. As I mentioned, both lime and lemon can be used to make shikanji.
Kala namak: Black salt or black Himalayan salt is an essential ingredient and cannot be skipped.
Sugar: I use raw sugar in this recipe; however, plain white sugar or stevia sweetener can also be used.
Mint leaves: This is optional and can be skipped.
Spices: Ground cumin, ground pepper, and salt.
Useful tips and variations of Lemon Shikangvi Nimbu Paani Lemonade
Both lime and lemon can be used to make shikanjvi.
All spices are optional except black Indian salt. This is the only essential spice.
You can also use club soda instead of water to make nimbu soda.
Nimbu pani can be infused with berries to make berry lemonade.
What are the benefits of nimbu paani?
This refreshing shikanjvi helps you stay hydrated and gives energy during hot summer days. It is also a very good source of vitamin C and also aids digestion.
Is shikanjvi same as nimbu paani?
It is very similar but some spices may vary depending on the region.
Can I make shikanjvi ahead of time?
Yes. This Pakistani limeade can be made and stored in the refrigerator for 2-3 days. However, if you are planning to make it ahead, do not add the mint leaves. Add them just before serving.
What is kala namak?
Kala namak is sulfurous pungent-smelling black Indian salt that is used in cooking and comes from the Himalayan region. It is commonly used in chutneys and snacks. It is also sprinkled on fruits to add taste and flavor. Black salt has been mentioned in Ayurveda and is considered a cooling spice that is used as a healing agent.
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Kala namak is a kiln-fired rock salt with a sulphurous, pungent smell used in the Indian and Pakistani cuisines.