Chef Kunal Kapur shares 4 delicious shikanji recipes for summer: Full recipe for lychee, jamun, mango, masala shikanji

Shikanjis, especially ones with fresh fruits, are one of the healthiest ways to beat the summer heat. Chef Kunal Kapur shares his own easy recipes .

Summer is at the doorstep, and it is time to brush up on some cooling recipes that will likely come in handy for beating the scorching heat we all know is in store for us.Chef Kunal Kapur’s shikanji recipes are just what is needed in the situation. The shikanjis come in four flavours, so that we can indulge in the one that suits our mood the best without getting bored for a while.

Kunal Kapur shares his recipe for litchi, jamun, mango and masala shikanji. (Kunal Kapur/YouTube)

Each of them uses the chef’s signature shikanji masala, which he reveals how to make from scratch. All the recipes are provided below.

Preparing the Shikanji Masala

• In a pan, toast cumin, coriander seeds, black peppercorns, and cloves until the cumin changes colour.
• Let the spices cool, then grind them to a fine consistency.
• Mix in ginger powder, mint powder, black salt, and regular salt.
• Your shikanji masala is now ready.

Masala Shikanji

Ingredients:

• Sugar – 1½ tbsp
• Mint leaves (pudina) – few leaves
• Shikanji masala – ¾ tsp
• Water – a dash
• Lemon, medium – 1½
• Ice cubes – 4 to 5 cubes
• Chilled Water – 300ml / 1¼ cups
• Lemon wedges – for garnish

Method of preparation:

1. In a tall glass, add powdered sugar (as it mixes more easily than granulated sugar), along with mint leaves, and muddle them together.
2. Next, add the shikanji masala and a dash of water, mixing until everything is homogeneous. Then, add lemon juice, ice cubes, and top it off with water.
3. Mix well and garnish with lemon quarters.
4. The masala shikanji is ready to serve.

Lychee Shikanji

Ingredients:

• Lychee, small – 14
• Lemon, medium – 1½
• Chilled Water – 300ml / 1¼ cups
• Shikanji masala – ½ tsp
• Sugar – 1½ tbsp
• Basil seeds, soaked (sabja) – 1 tbsp
• Lemon wedges – for garnish

Method of preparation:

1. In a blender, add deseeded litchis, ice cubes, chilled water, lemon juice, shikanji masala, and sugar.
2. In a glass, add soaked basil seeds and lemon quarters.
3. Finally, top it off with the strained litchi shikanji.
4. It is ready to serve

Jamun Shikanji

Ingredients:

• Jamun – 12 to 15 nos / 170g / 1 cup
• Sugar – 1½ tbsp
• Shikanji masala – ¾ tsp
• Lemon, medium – 1½ nos
• Mint leaves – few leaves
• Ice cubes – 4 to 5
• Chilled Water – 300ml / 1¼ cups

Method of preparation:

1. Begin by deseeding and chopping the jamun flesh.
2. Place it in a blender along with shikanji masala, sugar, lemon juice, mint leaves (optional), ice cubes, and chilled water.
3. Blend until smooth.
4. Strain it into a glass and garnish with mint leaves and lemon quarters. Enjoy!

Mango Shikanji

Ingredients:

• Mango, medium – 1
• Lemon, medium – 1½
• Sugar – 1½ tbsp
• Shikanji masala – ¾ tsp
• Chilled Water – 300ml / 1¼ cups
• Ice cubes – 4 to 5

Method of preparation:

1. In a blender, combine mango flesh, lemon juice, sugar, shikanji masala, water, and ice cubes.
2. Blend until smooth, and the mango masala shikanji is ready!