Скачать или смотреть 7 Summer Drinks You NEED To Try | Easy & Refreshing

Cool down with these 7 Desi Summer Drinks that taste YUMM!

These Indian summer cooler recipes use ingredients like raw mango, kokum, khus, sattu, sabja, and gond katira — perfect for hydration, digestion, and beating the heat.

Recipes below👇

00:00 - Intro
0:22 - Aam Panna
1:19 - Sugarcane Juice with Gond Katira
2:33 - Sattu Shake
3:24 - Ragi Kanji
4:26 - Watermelon & Cucumber Cooler
5:27 - Khus ka Sharbat
6:37 - Sol Kadhi

AAM PANNA
Ingredients
6 Raw mangoes
1 cooked mango skin, for extra flavour and texture
1 cup Mint leaves
2 Green chillies
2 inch Ginger, chopped
3 tsp Aamchur powder
2 tsp Bhuna jeera powder
2 tsp Saunf
1 tsp Black salt
Salt to taste
1 cup Sugar syrup

Method
1. Wash the raw mangoes and boil them in a pressure cooker till 3 whistles. Let them cool.
2. Use the pulp of 4 mangoes for the drink and retain 1 cooked mango skin for extra flavour and texture.
3. In a blender, add: mango pulp, cooked mango skin, mint leaves, green chillies, ginger, aamchur powder, bhuna jeera, saunf, black salt, salt, and sugar syrup.
4. Blend it all together till smooth.
5. To serve, add 60 ml of the concentrate, top with chilled water, and mix well.
6. Garnish with lemon slices and fresh mint leaves.

---
SUGARCANE JUICE AT HOME

Ingredients
¼ cup Jaggery
Pudina leaves
Juice of 1 lemon
Ice
Kala namak, to taste
1 tbsp Sabja seeds
Few Gond katiras
Water, as required

Method
1. In a blender, add chopped jaggery, pudina leaves, juice of 1 lime, lots of ice, and kala namak to taste.
2. Strain the mixture through a fine mesh strainer or muslin cloth. Set the juice aside.
3. Soak the gond katira in water until it turns completely fluffy.
4. In a separate bowl, soak sabja seeds in 1 cup water for 10–15 minutes, or until they bloom.
5. To assemble: In a tall glass, add some ice.
6. Spoon in the soaked gond katira and bloomed sabja seeds.
7. Stir gently and garnish with a pudina sprig and a slice of lime.

---
SATTU SHAKE

Ingredients
1 cup Sattu
Salt, to taste
1 tsp Black salt
1 tsp Cumin powder
1 Onion, chopped
1 Green chilli, chopped
A handful of Fresh coriander, chopped
Juice of 1 Lemon
Chilled Water, as required

Method
1. In a large matka, add sattu, salt, black salt, cumin powder, chopped onion, green chilli, fresh coriander, and lemon juice.
2. Pour in a little chilled water and start stirring. Keep adding water gradually while whisking continuously this helps avoid any lumps.
3. Adjust the quantity of water depending on how thick or light you want the drink to be.
4. Give it a final mix and serve immediately.
--

SATTU SHAKE

Ingredients
1 cup Sattu
Salt, to taste
1 tsp Black salt
1 tsp Cumin powder
1 Onion, chopped
1 Green chilli, chopped
A handful of Fresh coriander, chopped
Juice of 1 Lemon
Chilled Water, as required

Method
1. In a large matka, add sattu, salt, black salt, cumin powder, chopped onion, green chilli, fresh coriander, and lemon juice.
2. Pour in a little chilled water and start stirring. Keep adding water gradually while whisking continuously this helps avoid any lumps.
3. Adjust the quantity of water.
4. Give it a final mix and serve immediately.

--

WATERMELON & CUCUMBER COOLER

Ingredients
2 cups Watermelon, cubed
1 cup Cucumber, peeled and chopped
A handful of Basil leaves
Juice of 1 Lemon
1 tbsp Sabja seeds, soaked
Soda or Water, to top
Ice
A pinch of Black salt

Method
1. In a blender, add watermelon, cucumber, and basil leaves.
2. Blend till smooth.
3. Strain the juice through a fine mesh sieve or muslin cloth.
4. Stir in lemon juice and black salt.
5. To serve, take a tall glass and add some ice cubes.
6. Spoon in the soaked sabja seeds, pour the juice over, and top it off with soda or chilled water.
7. Give it a gentle stir and garnish with a basil leaf.
--
KHUS KA SHARBAT

Ingredients
200 g Khus roots
50 g Raw sugar
Water, as required
Ice
Method
1. Begin by thoroughly washing the khus roots until all the dirt is removed.
2. In a saucepan, add the cleaned khus roots along with enough water, bring to a boil and let it simmer.
3. Once you have the aromatic infusion, add the raw sugar and bring it to a boil again so that the sugar fully dissolves into a syrup.
4. Remove the syrup from the heat and allow it to cool completely.
5. Serve the khus sharbat chilled.

--

SOL KADHI

Ingredients
1 cup Kokum (soaked in 2 cups of hot water for 2 hours)
1 Fresh Coconut
1 Green Chilli
½ inch Ginger
3-4 cloves Garlic
¼ tsp Cumin Seeds
1 small piece Beetroot
500ml Water
2 cups Kokum Water
Handful Fresh Coriander, chopped
Method
1. Strain the soaked kokum and set the water aside. Squeeze the kokum.
2. In a mixer grinder, add coconut, green chilli, ginger, garlic, cumin seeds, beetroot, and water. Blend into a fine paste.
3. Place a muslin cloth over a large bowl, pour the paste over, and squeeze out the liquid.
4. Stir the kokum water into the extracted coconut milk.
5. Serve chilled.
#summer #summerdrink #recipe #food #cooking #trending #drink #saransh