Shikanji {Spiced Indian Lemonade}

ByKanan Patel Updated on
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This refreshing shikanji is the perfect drink to cool down on a hot summer day! Made with lemon juice, Indian spices, and sugar, it’s tangy, sweet, and super hydrating. You’ll love how quick and easy it is to make using everyday ingredients.

A glass of shikanji garnished with a lemon slice with another glass in the back side.

About This Shikanji Recipe

  • What is Shikanji? Shikanji (also called Shikanjvi) is a traditional North Indian summer drink made with fresh lemon juice, water, and a special spice blend. It’s often served chilled with ice for a cooling effect.
  • Flavors: This drink is the perfect balance of sweet, salty, and tangy. The spices like black salt and roasted cumin powder make it unique and flavorful.
  • Easy to make: You can mix it up in just 5 minutes with pantry staples. It’s much more interesting than regular lemonade (nimbu pani)!
  • Better than store-bought shikanji masala: Yes, homemade is 1000 times better than ready masala packets as it is free of any additives and you know you’ve used quality ingredients. Homemade shikanji gives better flavor and aroma.
  • Variation: You can use soda water instead of plain water for a fizzy shikanji twist aka masala soda.
  • Make ahead: You can make shikanji in the morning and keep it in the refrigerator. Whenever you come home from outside heat, have a glass of it to get instant energy.

Ingredient Notes

  • Lemons: Make sure the lemons are at room temperature, so you get the maximum juice out of them. If your lemons are cold, roll them on the counter with your palm to soften them and help release more juice.
  • Sugar: Traditionally white sugar is used. But you can use maple sugar, coconut sugar, or even jaggery powder if you prefer an unrefined sweetener. Adjust the quantity based on the sourness of the lemons.
  • Water: Use chilled water to make shikanji more refreshing. You can also use soda water for a fizzy version.
  • Ginger: It helps in digestion and adds a fresh, zesty flavor. Use freshly grated ginger and squeeze out the juice.
  • Black salt (kala namak): It adds a nice zing and taste to the drink. There is no substitute for this ingredient. If you don’t have it, then skip it, but the flavor won’t be the same.
  • Black pepper powder: Adds a mild heat and warmth to the drink. Optional but recommended.
  • Roasted cumin powder: This adds a deep, earthy flavor to the drink and is a key ingredient.
  • Here’s how to make it at home – Dry roast the cumin seeds on medium-low heat with stirring constantly until aromatic and dark in color. Once cool, grind into a powder using a spice grinder (or mortar and pestle if making a small quantity). You can store it in an airtight container for up to 2-3 months.
  • Ice cubes: Optional, but they keep the drink chilled and refreshing if serving immediately.

How To Make Shikanji? (With Pics) 

  1. Extract Ginger: Peel the ginger and grate it using a fine grater or Microplane zester. Squeeze the grated ginger to extract the juice.
    – Discard the pulp or save it for other recipes that call for ginger paste.
  2. Squeeze Lemons: Extract fresh lemon juice into a mixing bowl.
  3. Add sugar to the lemon juice.
  4. Add ginger juice.
Collage of 4 images showing getting ginger juice, lemon juice and adding sugar.
  1. Add black salt.
  2. Add roasted cumin powder and black pepper powder (if using).
  3. Add regular salt.
  4. Pour in chilled water and stir thoroughly until the sugar is fully dissolved.
    Pour into serving glasses, add ice cubes if needed, and serve immediately. Garnish with a lemon slice or mint sprig if desired.
Collage of 4 images showing adding rest ingredients, water and stirring it.

Expert Tips For Perfect Shikanji

  • Use chilled water for an instantly refreshing drink, especially during hot summer days.
  • Fresh lemon juice gives the best flavor. You can use bottled lemon juice in a pinch, but it won’t taste as fresh or vibrant.
  • Use fine grain or powdered sugar so it dissolves quickly. Coarse sugar takes time to dissolve and may settle at the bottom.
  • You can make the base mix (lemon & ginger juice, sugar, and spices) ahead of time and store it in the fridge. Add chilled water or soda just before serving.
2 glasses of shikanji with lemon slice on top.

Check Out Other Cooling Indian Drinks

Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below. If you’re sharing it on your Instagram then don’t forget to tag me @spice.up.the.curry

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Shikanji Recipe {Spiced Indian Lemonade}

5 from 2 votes
A glass of shikanji garnished with a lemon slice with another glass in the back side.
This refreshing shikanji is the perfect drink to cool down on a hot summer day! It's tangy, sweet, and super hydrating.
Kanan
Prep Time 5 minutes
Total Time 5 minutes
Serving Size 2

US measuring cups are used (1 cup = 240 ml)

Ingredients

  • 3-4 tablespoons Lemon juice, ~from 2 small-medium lemons
  • 2 tablespoons Sugar
  • ½ inch Ginger, grated and squeezed into juice
  • ¼ teaspoon Black salt (Kala namak)
  • Salt, to taste
  • ½ teaspoon Roasted cumin powder
  • ¼ teaspoon Black pepper powder, optional
  • 2 ½ cups Chilled water
  • 5-6 Ice cubes

Instructions

  • Extract Ginger: Peel the ginger and grate it using a fine grater or Microplane zester. Squeeze the grated ginger to extract the juice. Discard the pulp or save it for other recipes that call for ginger paste.
  • Squeeze Lemons: Extract fresh lemon juice into a mixing bowl.
  • Add Sugar & Flavoring: Add sugar and ginger juice. Add black salt, regular salt, roasted cumin powder, and black pepper powder.
  • Mix with Water:Pour in chilled water and stir thoroughly until the sugar is fully dissolved.
  • Serve: Pour shikanji into serving glasses, add ice cubes if needed, and serve immediately. Garnish with a lemon slice or mint sprig if desired.

Notes

  • Use fine grain or powdered sugar so it dissolves quickly. Coarse sugar takes time to dissolve and may settle at the bottom.

Nutrition

Calories: 57kcal (3%) | Carbohydrates: 13.5g (5%) | Protein: 0.4g (1%) | Fat: 0.4g (1%) | Sodium: 381mg (16%) | Potassium: 62mg (2%) | Sugar: 12.7g (14%) | Vitamin C: 19.8mg (24%) | Calcium: 20mg (2%) | Iron: 0.5mg (3%)
Kanan Patel

To understand the art and science of cooking, I’ve read many cookbooks and culinary books—and now I’m sharing all that experience with you. I started this blog in 2012 to share reliable vegetarian, Indian, and eggless baking recipes (with step-by-step photos and videos) that you can count on.

5 from 2 votes (1 rating without comment)

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