The sweltering yet sweet summer season is just around the corner! If you’re living in India or have visited the country, you’d know summers can be a little unforgiving. However, it is very important to drink countless glasses of water/liquids to keep yourselves hydrated.
Indian food culture includes beverages before the meals, during the meals and also beverages to end the meals! Each season has complimenting food and drinks to go with it. Summers are known to have a lot of mangoes and milk/yogurt-based drinks to help beat the heat!
I remember enjoying these smashing summer specialties when my grandmother prepared them for me and my brother growing up. Right from my grandma’s vault of recipes, here are 5 quick recipes to prepare your favorite drinks yourself this season!
- Aam Panna
- Raw/Green Mangoes – 3
- Sugar – 3-4 Tablespoons
- Salt – ½ Teaspoon
- Black Salt (Kaala Namak) – ½ Teaspoon
- Black Pepper (Powdered) – ½ Teaspoon
- Mint Leaves – 5-6
- Roasted Cumin Seeds (Powdered) – ¼ Teaspoon
- Ice cubes
- Water (Chilled) – 2-3 Glasses
- Wash and boil the mangoes.
- Let the mangoes cool down and peel, mash and strain the pulp into a bowl.
- In a jar, add the pulp and mix in sugar, salt, black salt, powdered black pepper, powdered cumin seeds and mix well.
- Add crushed mint leaves and ice cubes.
- Pour in chilled water and mix until the sugar dissolves.
- Pour the aam panna in tall glasses and garnish with lemon wedges and mint leaves.
- Serve and share!
- Sugarcane Juice (Ganna Juice)
- Sugarcane – 2-3 Big Pieces
- Lemon Juice As Per Taste (Optional)
- Sugar – 1-2 Teaspoons (Optional)
- Ginger (Peeled and Chopped) – 1/2 Inch
- Water – 1/4 Cup
- Peel off the skin and cut the sugarcane into small pieces
- In a blender, add small batches of sugarcane with little water and blend well.
- Squeeze off the juice with hands.
- Filter and mix sugar, lemon and ginger as needed.
- Refrigerate and serve cold!
- Fresh Curd – 3/4 Cup
- Milk – 1/4 Cup
- Sugar – 2 Tablespoons
- Cardamom (Powdered) – 1/2 Teaspoon
- Rose Essense – 2-3 Drops (Optional)
- Add curd, milk, and sugar in the blender.
- Add powdered cardamom and rose essence.
- Blend until everything mixes well and becomes frothy.
- Pour to the serving glass to serve.
- Mint Leaves – 1/4 Cup
- Coriander Leaves – 1/4 Cup
- Ginger (Peeled and Chopped) – 2 Teaspoons
- Tamarind – 1 Tablespoon
- Lemon – 1
- Jaggery – 1-2 Tablespoons
- Roasted Cumin Powder – 1 Teaspoon
- Asafoetida – 1 Pinch
- Common Salt – As Per Taste
- Black Salt (Kala Namak) – 1 Teaspoon
- Black Pepper (Powdered) – 1/2 Teaspoon
- Boondi (Fried Gram Flour Balls) – As Per Taste
- Cold Water – 3-4 Cups
- Clean and grind mint, coriander leaves, ginger with little water smoothly into a paste.
- Soak tamarind in hot water for 15 minutes and extract the juice.
- In a mixing bowl, add water and mix with the rest of the ingredients, tamarind juice, and lemon juice.
- Add and adjust salt as needed.
- Mix well and filter it. Keep refrigerated until use.
- Garnish with boondi and serve!
- Badam Milk
- Milk (Whole Milk) – 500 ML
- Sugar – 5-6 Tablespoons
- Almonds (Blanched and made into a paste) – 5-6
- Almonds – 5-6
- Cashew Nuts – 4-5
- Pistachios – 4-5
- Cardamoms – 4-5
- Saffron – 3-4 Strands
- Sugar – 1 Teaspoon
- In a blender, add almonds, cashews, pistachios, cardamoms, saffron strands, sugar.
- Blend this mixture into a fine powder.
- Rest it aside for further use.
- In a saucepan, add milk and bring it to a boil.
- Add the blanched almond paste, and cook for 5-10 minutes. Keep stirring continuously.
- Add the badam powder and sugar.
- Stir the mixture for another 5-10 minutes.
- Chill the badam milk in the refrigerator for a few hours.
- Garnish with pistachios and saffron and serve chilled!
Go on and quench your thirst with these Desi summer coolers this season!
Post By: Sakshi Deswal / Appy Bistro