Shikanji | Nimbu pani recipe | Limbu pani | Indian lemonade | How to make shikanji

Shikanji aka nimbu pani recipe is one of the most refreshing non-alcoholic Indian summer drinks which is crazily popular in India and the Pakistan. It is sold in almost each corner of Delhi and Mumbai in stalls and by street vendors during summer. Shikanji recipe is also known as Indian lemonade. It is considered as a perfect vitamin C rich summer cooler for all ages, starting from kids to aged. Shikanji is basically an Indian summer drink which is prepared by mixing water, lime juice, sugar, salt and few specific spices and herbs. It is mostly served chilled as a beverage or sometimes with meal.

About the recipe
Health Benefits of Nimbu Pani
Tips and Suggestions
Frequently Asked Questions
How to make Shikanji (step wise photos)
Recipe Card

Shikanji aka nimbu pani is a non-alcoholic summer drink which is frequently prepared in the subcontinents of India. The name itself reveals the recipe where ‘Nimbu’ means ‘Lime’ and ‘Pani’ means ‘Water’. In short, it is basically lime water aka limeade, which is the mixture of water, lime juice, sugar, black salt, cumin powder and mint leaves.

Shikanji is one of the often-prepared summer beverages in Indian households. In fact, during summer this refreshing drink is sold by many street vendors in their street side carts other than restaurants, café and stalls. Shikanji recipe is prepared in almost every part of India and is known by different names. It is also popular as shikanjvi, nimbu pani, masala nimbu pani, limbu pani etc.

Summer means scorching sun, heat, dehydration and water loss due to sweating and thirst. All these things absorb our energy and leave us lethargic, especially after coming from outside during these days. Nothing can be better and healthier than a chilled glass of shikanji recipe to quench our thirst and instantly regain our lost energy. A glass of vitamin C rich drink with cooling agents and mint herb can be considered as one of the best ways to cool off after fighting with the sun.

Since my childhood, I have seen my mother to quite frequently prepare a jug of nimbu pani recipe during summer days and serve us a chilled glass of nimbu pani after coming from outdoor activities. It was so refreshing, soothing and instant energy booster.

Nimbu pani recipe will always be very special to me because it is my very first beverage recipe which I learnt from mother. I still remember when guests used to visit our house, I was the person who used to prepare shikanji for everyone with own interest at the age of 12. In fact, I can’t give a count on how many times I have prepared it for family, friends, guests, relatives and for myself.

Now it has become compulsory to prepare large amount of shikanji aka shikanjvi and store in the fridge during summer season. Whenever my husband and daughter come from outside, the first thing which they ask is for a chilled glass of limbu pani.

According to me, shikanji recipe is one of the easiest summer beverages that I have ever prepared. This ridiculously easy to make summer drink hardly takes 5 minutes to come to your glass. Only few basic ingredients which are easily available in any Indian kitchen pantry are enough to prepare this splendid drink. It could be a great option of beverage in any summer party or get-together. Other than this, masala nimbu pani can also be served with spicy food to balance the meal.

Shikanji with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. I have included all the tips and tricks below to make the recipe easier for you. But before directly jumping into the recipe, let me share few interesting facts about the recipe.

Lime: The primary ingredient of shikanji is lime or lemon juice which provides tangy taste and flavour to the refreshing drink.

Water: The second most important ingredient which provides body to the drink and dilutes the shikanji base.

Sugar: It adds the required sweetness to the nimbu pani. But other sweeteners like honey, ground jaggery or maple syrup can also be used instead of sugar.

Salt: It is added to balance the tangy taste of lemon.

Black Salt: It adds a unique flavour which complements the drink and enhances its taste.

Mint leaves: It adds cooling property and refreshing aroma to the shikanji.

Coriander powder and roasted cumin powder: Addition of these spices provide an earthy flavour to the drink which goes awesome with the drink.

Chaat masala: It gives better aroma and taste to the drink with its tangy taste and flavour.

Ice cubes: It makes the shikanji chilled.

Other than preparing regular shikanji, you can come up with many new ideas and variations to give a twist.

If you have less time and want to keep the recipe simple, then just skip the mint leaves and masalas from the recipe. Just add lime juice, water, sugar, salt and give a mix. Your plain shikanji is ready.

If you like strong lime flavour, then add some lime zest into the drink.

If you like to prepare ginger shikanji then add 1 teaspoon ginger juice in each glass of shikanji and your ginger shikanji is ready.

If you like to add some boozy flavour in it then add vodka or white rum instead of water and make a perfect cocktail.

You can add soda instead of water and can prepare masala soda which you can serve with spicy food.

• It helps to get hydrated.
• It is a good source of vitamin C which is very essential for our skin health. It rejuvenates our skin and reduces skin wrinkling and dry skin due to age.
• It is good for our digestive system and helps to prevent constipation.
• It freshens our breath and helps to get rid of toothache in some cases.
• It helps to prevent kidney stones.
• It is good for high pressure patients. Lemon juice contains potassium which helps to hydrate the lymphatic system and controls the blood pressure.

Firstly, there is no hard and fast rule to prepare shikanji. You can manipulate the recipe according to your own preferences and likes.

• Always use chilled water to prepare the shikanji for immediate serve.
• Addition of ice cubes makes the drink more chilled and soothing.
• If you have sweet tooth, then increase the amount of sugar.
• If you prefer tangy taste, then either increase the amount of lime juice or reduce the amount of sugar.
• If you like heaty touch to your drink, then increase the amount of black pepper powder.
• If you don’t have black salt, then use regular salt instead of that. But the addition of black salt gives better flavour to the drink.
• Don’t skip roasted cumin powder from the recipe. It gives an earthy flavour to the shikanji.
• If you don’t have chaat masala then you can add amchur powder instead of that.
• Addition of few lime or lemon slice makes the drink more refreshing and more flavourful.

Lime is the preferred citrus for this drink recipe, but lemon also works fine. If you don’t have lime, then you can use lemon.

According to me, there is no difference between nimbu pani and shikanji. They both are same, but are just known by different names in different parts. Many people say that when spice is added to the nimbu pani then it is called shikanji. But plain shikanji can also be prepared without any spice mix.

There is very minute difference between masala soda and shikanji. Both are lime based sweet and spicy drinks. The only difference is the choice of liquid into both the drinks. The liquid added to the shikanji is water. If soda is added instead of water, then it becomes masala soda. Isn’t it interesting?

After preparing the shikanji, you can store it in a bottle in the refrigerator for 2 days. The spices will sit at the bottom. Shake the bottle before serving.

I have never tried to freeze it, but it can be done. You can pour the shikanji into the icing tray and freeze them. Then transfer the shikanji ice cubes into a zip lock bag. Just pour the cubes into the glasses and add little water. Allow them to melt before serving.

Yes, you can. To make the drink healthier, you can use honey instead of sugar. In fact, you can add sweetener of your choice for the recipe.

To prepare shikanji, first wash the mint leaves and muddle them slightly to release juice and flavour. You can use mortar-pester to muddle the leaves or you can take the mint leaves into a glass and muddle them with the edge of a rolling pin. Keep it aside.

Then squeeze lime juice with a lime squeezer. If you don’t have lime squeezer then squeeze the lemon with hand but stain the juice before use. Make sure there are no pulp or seeds in the juice.

Add the lemon juice into a jug or pitcher. Then add sugar, salt, black salt, coriander powder, roasted cumin powder, chaat masala, muddled mint leaves, one by one into it. Add some ice cubes into it and give a mix. Then add cold water into the pitcher and mix it with a spoon until the sugar gets dissolved. Add some lemon slices for some extra flavour. Pour the shikanji immediately into the glasses and serve or refrigerate until it is served.

Many summer drinks recipes have already been shared in my previous posts. You can check few of them like

Mango milkshake
Avocado Milkshake
Mango lassi
Banana smoothie

..And Many more…

1 cup = 250 ml

• 1½ medium sized or 1 large Lime
• ¼ cup Mint leaves
• 2-3 tablespoons Sugar (adjust accordingly)
• 2 cups chilled water
• ½ teaspoon Coriander powder (Dhaniya powder)
• ¼ teaspoon roasted Cumin powder (Bhuna jeera powder)
• ¼ teaspoon Chaat masala
• ¼ teaspoon black Salt (Kala namak)
• ¼ teaspoon Salt
• 2 Lemon or lime slices (Optional)
• 6-8 Ice cubes (Optional)
• Mint leaves and lime slices for garnishing

1. First wash ¼ cup mint leaves and muddle them slightly to release juice and flavour. You can use mortar-pester to muddle the leaves or you can take the mint leaves into a glass and muddle them with the edge of a rolling pin. Keep it side.
2. Take a pitcher and squeeze lime juice into it with a lime squeezer.
   Note: If you don’t have lime squeezer then squeeze the lemon in a sperate bowl with hand and strain the juice before use. Make sure there are no pulp or seeds into the juice.
3. Add 2-3 tablespoons sugar, ¼ teaspoon salt, ¼ teaspoon black salt, ½ teaspoon coriander powder, ¼ teaspoon roasted cumin powder, ¼ teaspoon chaat masala, muddled mint leaves (Step 1), ice cubes one by one into it.
4. Mix all the ingredients nicely.
5. Add 2 cups of cold water into the pitcher and mix it with a spoon until the sugar gets dissolved.
6. Add 2 lemon or lime slices for some extra flavour.
7. Now your shikanji is ready to serve. Pour immediately straight into the glasses and serve or refrigerate until it is served.

Pour the shikanji aka nimbu pani straight into the glasses. Garnish it with some mint leaves. Serve chilled and enjoy every sip of the delicious and refreshing summer drink with either spicy food or simply to cool off.

After preparing the Shikanji aka nimbu pani recipe, you can refrigerate it for 48 hours but not more than that. The spices will settle down at the bottom. So, don’t forget to give a nice swirl before serving.

Shikanji | Nimbu pani recipe | Limbu pani | Indian lemonade | How to make shikanji

Serves: 2 Prep Time: 5 Minutes Cooking Time: 0 Minutes 0 Minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

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Ingredients

1 cup = 250 ml

• 1½ medium sized or 1 large Lime
• ¼ cup Mint leaves
• 2-3 tablespoons Sugar (adjust accordingly)
• 2 cups chilled water
• ½ teaspoon Coriander powder (Dhaniya powder)
• ¼ teaspoon roasted Cumin powder (Bhuna jeera powder)
• ¼ teaspoon Chaat masala
• ¼ teaspoon black Salt (Kala namak)
• ¼ teaspoon Salt
• 2 Lemon or lime slices (Optional)
• 6-8 Ice cubes (Optional)
• Mint leaves and lime slices for garnishing

Instructions

1. First wash ¼ cup mint leaves and muddle them slightly to release juice and flavour. You can use mortar-pester to muddle the leaves or you can take the mint leaves into a glass and muddle them with the edge of a rolling pin. Keep it side.
2. Take a pitcher and squeeze lime juice into it with a lime squeezer.

Note: If you don’t have lime squeezer then squeeze the lemon in a sperate bowl with hand and strain the juice before use. Make sure there are no pulp or seeds into the juice.

3. Add 2-3 tablespoons sugar, ¼ teaspoon salt, ¼ teaspoon black salt, ½ teaspoon coriander powder, ¼ teaspoon roasted cumin powder, ¼ teaspoon chaat masala, muddled mint leaves (Step 1), ice cubes one by one into it.
4. Mix all the ingredients nicely.
5. Add 2 cups of cold water into the pitcher and mix it with a spoon until the sugar gets dissolved.
6. Add 2 lemon or lime slices for some extra flavour.
7. Now your shikanji is ready to serve. Pour immediately straight into the glasses and serve or refrigerate until it is served.