Masala Shikanji
A tangy, salty-sweet Indian lemonade spiced with chaat masala, black salt and toasted cumin. Shaken over ice until frosty, it's the ultimate thirst-quencher for hot days.
- Prep
- 10 min
- Cook
- —
- Wait
- 10 min
- Total
- 20 min
- Makes
- 4 glasses (about 10 oz / 300 ml each)
Steps
Before you start
- Roll lemons firmly on the counter before cutting to get more juice.
- Chill the water, or plan to use plenty of ice, so the drink is cold at serving.
- Black salt (kala namak) is sulfurous in smell; start with the amount given and adjust to taste.
- You need a large cocktail shaker or a lidded jar; shake in two batches if yours is small.
Juice the lemons
- Roll 5 medium lemons firmly on the counter, halve them and squeeze to get ¾ cup (180 ml) juice.
- Strain through a fine-mesh strainer to remove seeds and pulp.
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Ready when: You have ¾ cup (180 ml) of clear juice with no seeds.
Tip: Reserve one extra small lemon for slicing as garnish.
Dissolve the sugar
- In a large pitcher, stir the sugar into the lemon juice and 1 cup (240 ml) of the cold water for about 1 minute, until no grains remain.
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Ready when: Liquid is clear and no sugar crystals feel gritty when stirred against the pitcher.
Tip: Dissolve sugar in the juice first; it dissolves poorly once the mixture is icy.
Add the spices
- Whisk in the chaat masala, black salt and roasted cumin powder.
- Pour in the remaining 2 cups (480 ml) cold water and stir well.
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Ready when: Spices are evenly dispersed with no clumps floating on top.
Tip: Taste now: it should be tangy, sweet and savory. Add 1 tbsp sugar if too sharp, or a pinch of black salt if flat.
Let flavors bloom
- Let the base sit for 10 minutes so the spices hydrate and the flavors meld.
- Stir once halfway through.
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Ready when: The aroma is noticeably savory and citrusy.
Shake with ice
- Fill a large shaker (or 1-quart jar) with 2 cups (250 g) ice and about half of the base, filling no more than ¾ full.
- Seal tightly and shake hard for 15 seconds.
- Repeat with a second batch.
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Ready when: The outside of the shaker is frosty and the drink looks slightly foamy.
Tip: Hold the lid firmly while shaking to avoid leaks.
Strain and serve
- Fill 4 tall glasses with the remaining ice.
- Strain the shaken shikanji over the ice.
- Garnish each with a lemon slice and 3 mint leaves, then serve right away.
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Ready when: Glasses are full, cold and fragrant with mint.
Tip: Lightly clap the mint between your palms to release its aroma before garnishing.
Good to know
Tips
- Roll and warm the lemons slightly at room temperature for easier juicing and more yield.
- Avoid squeezing the lemon rinds too hard; it releases bitter oils.
- Adjust chaat masala brands, since salt levels vary; taste before adding more.
- Shaking gives a light froth and chills the drink faster than stirring.
Make ahead
"Mix the base (steps 1–3) up to 24 hours ahead and refrigerate covered. Stir, then shake with ice just before serving."
Storage & reheating
"Best served immediately. Unshaken, un-iced base keeps in the fridge in a covered container for up to 24 hours; lemon flavor fades after that. Not suitable for freezing as a finished drink, but the base can be frozen in ice cube trays for up to 1 month and melted into cold water."
Substitutions
- granulated sugar → jaggery powder or honey. Use the same weight of jaggery powder for a deeper flavor; use 4 tbsp (60 ml) honey and stir well.
- black salt (kala namak) → regular fine salt. Use ¼ tsp; you will lose the characteristic eggy-sulfurous note.
- cold water → chilled sparkling water. Add the sparkling water last, after shaking, for a fizzy version.
- fresh lemon juice → lime juice. Use the same amount; the flavor will be slightly sharper and more bitter.
