Our Nimbu Pani Recipe | Shikanji Recipe

A means of cooling off on those absolute scorchers, homemade lemonade is practically woven into the cultural fabric of the US, but we’re not the only nation to rely on this tasty drink to beat the heat.

In India, where temperatures reach up to triple figures during the summer, natives have been making nimbu pani for centuries, a lemonade-style refreshment as diverse as the staple dishes of this nation.

For many Indians, nimbu pani (also known as shikanji or banta) is the flavor of the summer, and if they really need to cool off, it’s the only thing that hits the spot, and we’re going to show you how to make some for yourself!

What Does Nimbu Pani Mean?

Nimbu translates as “lemon”, and pani translates as “water.” Roadside stalls or markets typically sell it, but many will simply prepare it at home.

The question is, why should you bother making nimbu pani if it’s just lemon-infused water?

Well, because it’s not just lemon-infused water. There are innumerable variations of nimbu pani, and most get pretty adventurous with spices to create something distinct from what we here in the US understand to be homemade lemonade.

When the brutal weather of the summer months hits the nation, those who can handle it stick to chai, but those looking for a cooler refreshment will almost certainly be sipping a nimbu pani!

Why You’re Going To Love This Recipe For Nimbu Pani

Nimbu pani is a simple drink, but that’s not to say it doesn’t have a lot of things going for it.

• Refreshing — Nimbu pani is about as refreshing as a drink can get. There’s nothing quite like guzzling some down straight from the fridge when the mercury rises.
  What’s more, cumin is often used in hydrating tonics, so this drink can help you stay both cool and healthy when the summer months roll around.
  
• Different — Although nimbu pani can differ dramatically from state to state and even household to household within the same state, it’s always distinct when compared to American lemonade.
  The use of spices adds multiple dimensions to the finished product, making every different nimbu pani you try a totally novel experience.
  
• Customizable — There are a million and one ways you can add or take ingredients away from this meal to make it your own.

• Quick & easy — When the sun’s bearing down on you, you need refreshment quick, and thankfully, you can mix some nimbu pani in 10 minutes flat — Hooray!

Nimbu Pani — Ingredients

Grab the following ingredients to make the ultimate summer’s day refreshment!

• Between 1 and 2 fresh lemons for squeezing, depending on the size of the lemon and how lemony you want it.

• Another lemon for slicing

• ¼ tsp kala namak (back salt)

• ⅛ tsp salt

• ⅛ tsp chaat masala

• 2 tbsp sugar to begin with

• 500 ml fresh cold water

• Mint leaves

Nimbu Pani — A Step-By-Step Guide

Now that you know what you’ll need, let’s get to work mixing this wonderful drink.

• Step 1: Squeeze your fresh lemons (or limes) into a large pitcher. How many lemons you squeeze depends on how lemony you want your nimbu pani and, of course, how large the lemons are.

Generally speaking, between 1 and 2 lemons should suffice for most. You can juice them by hand if you like, but we find that you get a greater yield if you use a juicer.

• Step 2: Pour in 2 tablespoons of sugar to begin with. You can add more a bit later if you’ve got a sweet tooth.

• Step 3: Add ¼ teaspoon of black salt to the pitcher.

• Step 4: Next, pour in ⅛ of a teaspoon of regular salt. Again, feel free to skip this step if you’re cutting down on salt.

• Step 5: Pour in ⅛ of a teaspoon of chaat masala. There’s a little saltiness to this blend, so you don’t want to add too much to your pre-salted nimbu pani.

• Step 6: Sprinkle ⅛ of a teaspoon of roasted cumin powder into the pitcher.

• Step 7: Fetch 500 ml of chilled water and pour it into your pitcher. You can use sparkling water if you’re so inclined, but we find normal water to be more refreshing and generally more popular.

• Step 8: Grab a wire whisk and mix the ingredients together until the sugar melts and they appear to be fully merged.

• Step 9: As a finishing touch, drop in some fresh mint leaves and a few lemon rings or wedges. Ice cubes are also an option, but bear in mind that they’re going to dilute the flavors of your nimbu pani as they melt.

We prefer to keep nimbu pani cool in the refrigerator right up until serving, as we want that full flavor impact!

• Step 10 (Optional): Taste your nimbu pani. If you feel it needs more sugar, add more now, but only in small increments, tasting as you go.

If you accidentally add too much sugar, you can remedy the situation by adding more water; however, you’ll have to add more of each ingredient to prevent dilution.

Pro Nimbu Pani Tips

Trying to cut sugar from your diet? No problem. Traditional nimbu pani does require sugar, but, as mentioned earlier, one of the greatest things about this drink is its customizability.

As long as you don’t mind a saltier drink, you can remove the sugar from the equation, but perhaps a better approach would be to use an alternative sweetener — Maple syrup is a great natural option.

If you’re throwing a summer soirée, be sure to prepare your nimbu pani in advance and keep it refrigerated. You may even want to keep it in the freezer for about 10 minutes before serving to ensure it’s ice cold.

Just to reiterate, you can absolutely use sparkling water if you like, or even soda if you’re keen to get creative.

If it’s your only option, bottled lemon or lime juice is fine (we suppose). But if you want to max out your flavors, fresh fruit is essential.

Want a spicier flavor profile? Skip the regular salt and add another ⅛ of a teaspoon of chaat masala.

You can enhance the mint infusion of the leaves by tearing them before throwing them in the pitcher.

Final Thoughts

There’s nothing quite like slurping down an ice-cold nimbu pani on a hot day, but so much more satisfying is slurping down an ice-cold nimbu pani that you made yourself on a hot day!

It’s a fantastic alternative to the sugar-filled lemonades lining the shelves at the supermarkets and grocery stores of the nation, and it tastes much better, too — Woo!

If you love the lemon version of this recipe, we implore you to give the lime variation a go, as it’s distinct but still highly enjoyable.