Indian Summers are extremely hot and dry while the Rainy season does bring in some respite in the temperature still it is quite uncomfortable to bear. To bring relief to your body and mind we share with you very interesting, healthy Exotic Refreshing Indian Summer Drinks drinks made from fruits / organic products.
Try them once and you shall want them again and again.
1. Mango Panna (Aam ka Panna)
As the mercury keeps moving up from end April onwards, this is a clear message from the weather gods that summer season is just about to begin.
As the heat starts catching up, the cold or chilled drinks are the must have for young, old and kids – all alike. For Indians, there can be nothing better than the drink made from the fruit which is the king of fruits – albeit the raw Indian green mango.
Of course, we are referring to Aam Panna or Mango Panna. Here’s the quick recipe to this popular Indian chiller – the summer cold drink:
Ingredients for Mango Panna:
- Raw green mango – 1 or 2 big sized or 3 medium sized
- Roasted cumin (Jira) powder – 1.5 tsps
- Black salt – to taste
- Salt to taste
- Sugar – 1 cup (about 250 grams)
- Black pepper powder (Kali Mirch) – as required
- Water – 2 cup
- Mint leaves (Pudina Patta) – a few leaves
- Cardamom – 7 to 8 pieces
- Ginger – 1 inch piece
- Crushed Ice
For 10 glasses of mango panna drink
Time – 40 minutes
How to make Aam Ka Panna
- Wash the mangoes thoroughly.
- Cook the mangoes with water in a pressure cooker with till soft.
- Let them cool and then peel the mangoes and get the pulp with the help of a spoon.
- Grind mango pulp along with water to a smooth paste.
- In a pan take the pulpy mixture, add sugar, chopped ginger, cardamom, black pepper and some water (if needed) into it.
- Let it cook on flame till the sugar melts and all the added ingredients dissolve completely.
- Be careful to stir the mixture continuously lest you burn it.
- Cover and place it over flame for heating.
- After it simmers once, cook it for 4 to 5 more minutes on medium flame. Check that the mangoes, pulp has turned soft now. Turn off the flame now. Take out the cooked pulp in a bowl.
To make the drink :
- Let this mixture cool down properly.
- Take a tall glass pour the mango mixture and chilled 50:50 ration. Now add crushed ice.
- Garnish with finely chopped mint leaves and serve immediately
- You can increase or decrease the quantity of sugar as per your desire.
- You can use jaggery instead of sugar.
- This mixture can stay in refrigerator for upto 7 days.
2. Paan Drink or Paan Shots
Indians dont need any introduction to beetle nut leaves. Paan in India and neighboring Asian countries is more of a mouth freshener after a heavy meal, unless someone is addicted to chew it throughout the day – with or without tobacco. Paan is made from Betel leaves in which various ‘fillings’ are put. The leaf is then wrapped into a neat little triangular parcel and served, preferably chilled.
As kids we were told that it helped digestion, and thus had a reason to eat it. Paan also symbolizes good hospitality if served to the guests after dinner.
However, of late the sweet cold drink made out of Paan Dish has become quite a common item to be served at Indian parties and get togethers.
- 5 betel (Paan) leaves
- 2 green cardamoms
- 2 tablespoon rose petal preserves (Gulkand)
- 1 tablespoon fennel seeds (sauf)
- 1 tablespoon coconut powder
- 1 tablespoon sugar
- 50 ml milk
- 50 ml water
- 2 mint cubes for added flavor
- A few strands of Kesar (saffron)
How to make Paan Drink or Paan Shots
- Chop the paan leaves
- Blend the chopped leaves, gulkand and fennel seeds.
- Add mild, water, coconut, cardamoms, mints cube blend again.
- Add crushed ice and water, blend again.
- Make sure that all ingredients are now mixed together into a liquid-thin paste; add extra water if required.
- Serve chilled in shot glasses.
- Garnish with rosé petals, saffron.
Paan drink is a royal treat, especially after the meal. You can give your meal a flavoured finale. It has a unique refreshing flavor, since it is dominated by betel, leaves and khas. The rose petals add to the aroma and beauty of this drink.
Therefore, it is recommended to prepare it fresh for its color, taste and flavor.
Paan shots is an interesting drink which is easy to make. You must try it once.
3. Paan & Khas Sharbat
How to make Paan & Khas Sharbat
- Grind 8 aan leaves with 1 cup cold water in a mixer.
- Now sieve the water from it.
- Take a medium or a tall glass and put 1 tablespoon of Khas Sharbat & P leaves concentrated mixture. Fill the rest of glass with cold water .
- Add some ice cubes or crushed ice.
- Mix it with the spoon & enjoy your .
4. Falsa or Phalsa Sharbat
Phalsa or Falsa, is a fruit of the tree which is found primarily in India and neighboring countries like Nepal, Pakistan, Bangladesh and Thailand. The fruits are eaten as they are with the addition of a little salt and black pepper. The fruit is consumed for its cooling effect in summer as well as for its other health benefits. Also almost the entire tree has various other uses.
The tree Grewia asiatica is a small tree that bears sour sweet tiny reddish purple fruits which resemble blueberries. The tree fruits during the peak summer months of May and June each year.
Since the fruits are easily perishable hence its juice can be prepared to last the entire summer.
If you get to drink some refreshing juice during scorching heat, it tastes divine. Falsa juice is famous in North India.
Even kulfi ( indian icecream) is prepared with phalsa.
Nutrients & Antioxidant Activity of Phalsa
- Good levels of Potassium, low levels of Sodium, rich in Vitamin C, Calcium, Phosphorus and fibre.
- The fruit peel has the highest antioxidant activity followed by the pulp and then the seeds.
- The fruits also offer radiation protection.
- The leaves also exhibit antioxidant activity.
Ingredients for Phalsa Sharbat:
- Phalse – 500 grams (3 cups)
- Sugar – less than 1 cup ( 250 grams)
- Black salt – 1 table spoon
- Water – 1 litre
- Ground cumin seeds
- Ice cubes
- Fresh mint leaves for garnishing
Method to make Phalsa Sharbat
- Wash phalse
- Soak phalsa in water for 30 minutes.
- and place them in a sieve and let the excess water drain out.
- Strain out the fruit.
- Mash the fruit and remove the seeds.
- Add ground cumin, rock salt and jaggery or sugar to the water. Mix well.
- Now add phalse pulp to it and whisk for a while.
Phalsa juice is ready. Chill, add garnishing and serve.
You can even add some lemon juice to the juice as well.
For 5 members
5. Badaam or Almond Sharbat
A chilled drink with health benefits too, is what one looks for in the peak heat of summers.
Almonds or Badam Sharbat is a trendy royal Indian drink for a long time and is savored by people enormously. It is prepared with fresh and clean almonds for taste and energy.
Badam sharbat is a healthy drink recipe prepared from crushed badam or almonds. It has a mild fragrance of cardamons (elaichi) and a rich and healthful mix of almonds with poppy seeds, magaz seeds.
- 2 cups almonds (badam)
- 1/2 gm saffron (kesar) strands, powdered
- 6 to 8 cups sugar, powdered
- 10 cardamom (elaichi) , crushed
- 30 cardamons, finely powdered.
- 10 gms poppy seeds (khus-khus)
- 20 gms melon seeds (charmagaz)
- 1/4 cup milk
- 1000 ml water
How to make badam ka sharbat :
- Soak badam in water for 8-10 hours
- Peel the outer covering.
- Grind almonds to a very fine paste using minimum water.
- Boil sugar, water,
- Boil it to one sugar syrup strand. This will release out scum which might be dirty, remove it. Strain the syrup.
- Add to the syrup the almonds paste, khus-khus , charmagaz kesar and elaichi powder in it.
- Cool and pour into bottles.
- Fill it in airtight bottles.
- Store in a refrigerator
This ready to drink Sharbat ( sweetened cold drink) can be enjoyed by mixing and drinking it with hot or cold milk.
One of the most exotic Indian summer drinks is Thandai. If made at home and consumed fresh Thandai tastes heavenly and is far healthier, nutritious and tastetier to the readymade mixes available in the market. Of course, it would be cheaper too.
Made out of mild and couple of beneficial spices, Thandai will boost your immunity during the summers and even if you don’t care about the medicinal benefits, its taste is good enough to ask for more! The aroma of almonds, spices and creamy milk along with saffron is good enough to pamper your taste buds and rejuvenate the spirit.
- 5 cups full fat milk ( 1.5 litres)
- 1/4 cup powdered sugar
- 15 almonds soaked overnight, blanched and skin peeled (badam)
- Cashewnuts soaked 10
- Pistachios blanched and peeled30
- Melon seeds (magaz) soaked3 tablespoons
- 2 tablespoon poppy seeds (khus-khus)
- 2 tablespoon fennel seeds (saunf)
- 1/2 teaspoon cardamom (elaichi) powder
- 20 whole white peppercorns
- a pinch of freshly ground black pepper (kalimirch)
- a few saffron (kesar) strands
Method of making Thandai
- Boil milk and once done, let it cool to room temperature.
- Take almonds, khus-khus (poppy seeds), saunf (fennel seeds), cardamom (elaichi) powder, Cashewnuts, Pistachios, Melon seeds (magaz) and white peppercorns, put them into a blender and grind into a fine paste.
- Add this paste to the milk, and refrigerate this mixture for 3-4 hours.
- After that sieve the mixture ( if you do not like coarse mixture)
- Add sugar, peppercorns and saffron and stir well.
- Serve in a tall glass and sprinkle some saffron on top.
7. Pudhina (Mint) Sherbet
Mint is one of the oldest and most popular herbs know to the mankind. While there are many different varieties of mint, mint is an essential ingredient in much Indian and Middle Eastern cuisine. It is used in a range of dishes from stuffing to fruit salads.
Mint has its own subtle flavour and aroma that feels so blissful.
Did you know that Mint has one of the highest antioxidant capacities of any food.
Its other important health benefits include:
Digestion – mint helps to sooth the digestive tract, cleanses the stomach and some ayurvedic medicines contain mint juice extract to relieve you of stomach ache. It is generally said that drinking herbal mint tea is good in reducing irritated bowel syndromes
Good for Skin It is known to be a solid skin cleanser as well and it fights disorders such as acne. Mint acts as a cooling sensation to the skin and helps in dealing with skin irritations.
Detoxification – Mint is a very good cleanser for the blood. Mint helps in eliminating toxins from the body.
Oral hygiene: Crushed mint leaves helps in whitening teeth and combat bad breath.
In other words, mint is an all-rounder and Pudhina (Mint) Sherbet sherbet can help you deal more effectively with nausea during summer and rainy seasons. It is believed that can increase your appetite too. Lemon and mint drink, although very health is really very simple and easy-to-make
- 1/2 kg mint leaves (phudina)
- 4 to 5 cloves (laung / lavang) – Optional
- 4 cardamoms – Optional
- Sugar / Jaggery / Honey – Optional and as per taste
- 1 teaspoon black salt
- 1 table spoon lemon juice
- Plain soda – Use instead of water in case you want to make it tangy and bubbly
- Ice cubes – as required
- Wash and Clean the mint leaves (after separating them from the stems)
- Soak in good quantity of water for about 15 and drain.
- In a blender put the leaves, cloves, cardamom blend in a mixer till smooth.
- Add black salt, black pepper, sugar / jaggery and blend again to make a smooth paste.
- Take glasses, put two tablespoons of mint paste in each glass, and add icy water or soda; squeeze fresh lemon juice into it, garnish it with a slice of lemon, and consume it instantly.