This Indian drink does just that with the extra flavour of fennel.
When it comes to Indian drinks, there is a plethora to choose from. This is down to the different regions and varied climates across the country.
People need a number of options to keep their thirst quenched depending on the weather condition.
While some are there to warm you up, it is the cooling drinks which are most interesting.
Drinks are served and made using a diverse assortment of ingredients to keep the tastebuds engaged. Traditional Indian spices are sometimes used to take it up a level.
They even range in drink types. Fruit flavoured drinks are immensely popular but milk and yoghurt-based beverages are thoroughly enjoyed.
They are available throughout the country, adding to its flavourful cuisine. Their popularity has seen them enjoyed in other parts of the world also.
Indian drinks are fairly simple to make and we have some recipes for a selected few. They can promise flavour and are refreshing.
Watermelon Saunf Sharbat
Sharbat is very popular throughout India and is very refreshing as it is usually served chilled.
One that you should try is a watermelon saunf sharbat. Watermelon juice is always great to have if you need to drink something to cool you down.
It is full of vitamins and electrolytes to stave off dehydration. This Indian drink does just that with the extra flavour of fennel.
The sweet taste of fennel adds a bright, spring-like quality to this drink.
- 1 tsp fennel seeds
- 2 tbsp sugar
- 150ml water
- 1 Watermelon, chopped with seeds removed
- 1 tbsp lemon juice
- A pinch of salt
- In a small dry frying pan, toast the fennel seeds over medium heat for one minute or until fragrant. Once done, remove from the heat and set aside.
- In another pan, combine water and sugar together and bring to a boil to dissolve the sugar. Add the fennel seeds and let it simmer or until the water has reduced by half. Remove from the heat and set aside for a few minutes.
- Blend the watermelon along with the fennel syrup, lemon juice and salt until smooth.
- Transfer to a jug and stir before placing into a fridge to chill.
- Serve the sharbat in tall glasses over ice.
This recipe was inspired by Appy Bistro.
When it comes to a refreshing Indian drink, one of the most common is nimbu pani. Every region in India has its own version.
This Indian lemonade is typically made with lemon juice and sugar among other ingredients.
Different types of sugar will affect the appearance of nimbu pani. White sugar will produce a clear drink while maple sugar results in a light yellow colour.
- 4 tbsp lemon juice
- 2 tbsp sugar
- salt, to taste
- 2½ cups of chilled water
- ¼ tsp black salt
- 6 Ice cubes, optional
- Mint leaves, to garnish
- In a large jug, add the lemon juice along with the sugar and black salt. Stir well to combine.
- Add the chilled water and season with salt. Stir for a few minutes to ensure the sugar and salt has fully dissolved.
- When the sugar and salt granules have dissolved, pour into tall glasses.
- Top with ice if desired and garnish with mint leaves.
This recipe was inspired by Spice up the Curry.
Lassi is a favourite within Desi households and there are so many incredible flavours to try.
The most popular flavour is mango. It combines yoghurt with a favourite of South Asians, mangoes.
The sweet flavour is what has made this drink so enjoyable among lassi drinkers.
Although you can use canned mango pulp, it is best to use fresh mango pulp for a greater tasting experience.
- 1 cup mango pulp
- 1 cup plain yoghurt
- ½ cup milk/cold water
- 1 tsp sugar
- ¼ tsp cardamom powder
- 5 Ice cubes
- Pistachios, to garnish
- Saffron strands, to garnish
- In a blender, add the yoghurt, mango pulp, milk/water, sugar, cardamom powder and ice cubes. Blend for a few minutes until you have a smooth consistency.
- Pour the mango lassi into tall glasses. Garnish with pistachios and saffron strands.
This recipe was inspired by Cooking with Manali.
Falooda is a unique drink as it is both considered a drink and a dessert. No matter how you see it, it is enjoyed all over the world.
Rose falooda is the most well-known flavour and is refreshing because rose is naturally cooling.
This vibrant drink has subtle flavours of rose and a range of textures. It is nicely balanced with a few scoops of ice-cream.
- 250ml chilled milk
- 6 tbsp rose syrup
- 30g chia seeds
- 50g rice vermicelli
- 2 Ice- cream scoops (use any flavour you prefer)
- 1 tsp almonds and pistachios, crushed
- ½ cup crushed ice
- Soak the chia seeds in water for 40 minutes.
- Meanwhile, cook the vermicelli in two cups of water for three minutes. Once done, drain and place into cold water.
- Add three tablespoons of rose syrup to the milk and stir well. Place in the fridge to chill.
- To assemble the falooda, add ice to a tall glass and then add three tablespoons of the soaked chia seeds.
- Add half of the cooked rice vermicelli to the glass and drizzle some rose syrup over it.
- Pour in the rose milk and gently stir to ensure everything is fully combined.
- Serve two scoops of ice-cream over the glass and garnish with the crushed almonds and pistachios. Serve immediately.
This recipe was adapted from My Tasty Curry.
Masala chaas is an ideal drink if you are need of something refreshing.
Also known as spiced buttermilk, this beverage is made using yoghurt, water and a range of spices. The result is a light, but flavourful drink.
The yoghurt has quite a mild flavour but when combined with chilli and ginger, the flavour goes up a level.
This recipe can be made with cumin powder, but toasted cumin seeds adds a little more texture and a subtle smoky flavour.
- 1 cup plain yoghurt
- 2 cups cold water
- ½ inch ginger
- 1 Green chilli
- 1 tbsp coriander, chopped
- ½ tsp cumin seeds
- ½ tsp black salt
- Salt, to taste
- ¼ tsp chaat masala
- Coriander leaves or mint leaves, to garnish
- In a small dry frying pan, toast the cumin seeds until fragrant. Remove from the heat and leave to cool.
- Place the yoghurt, water, ginger, chilli, coriander, chaat masala and black salt into a blender. Blend until all the ingredients have fully combined.
- Add the toasted cumin seeds to the blender and stir gently with a spoon.
- Season with salt and stir. Adjust to your taste preference.
- Pour the chaas into tall serving glasses, garnish with coriander or mint and serve.
This recipe was adapted from Cook with Manali.
These Indian drinks are very refreshing and suit different tastes. From fruit-based drinks to yoghurt-based ones, there is a range to try.
All of them have unique tastes and some even use Indian spices for an extra kick of flavour.
They are relatively simple to make and can provide a great tasting experience when it comes to making an Indian drink.