Traditional Indian Summer Drink Recipes That Are Easy To Make

To beat this summer there are several Indian beverages which keep you cool. Try these traditional Indian coolers that have faithfully quenched the thirst of generations past.

These timeless drinks, which are deeply rooted in the country’s culinary heritage, promise to refresh you. And amidst today’s

The best part about these drinks is that they’re all incredibly easy to make at home, and many of the ingredients can be easily available at your home. 

Here are the recipes to make five of India’s most beloved summer thirst quenchers.

1) Aam Panna

Aam panna, is a beloved summer drink from India’s north, celebrates the arrival of the mango season. This tangy cooler made from unripe green mangoes is a refreshing blend of sweet, sour, and spicy flavours.

Ingredients:

One ripe mango

1/2 cup sugar (adjust as per your taste)

1/2 tsp roasted cumin powder 

1/2 tsp black salt

1/2 tsp mint leaves 

Water as required 

Method 

Boil the green mangoes until they turn soft and let them cool for a while. Then scoop out the mango pulp and blend with some water to make a smooth paste. 

Now in a seperate bowl mix the mago puree with sugar, cumin powder, black salt and mint leaves. Add water to achieve desired consistency and taste.

Once done chill the aam panna in the refrigerator and enjoy after few hours.

2) Falooda

Falooda is a popular creamy and indulgent drink of India, made in a special occasion. It is the combination of smooth vermicelli, basil seeds, rich milk, and rose syrup.

Ingredients:

1/2 cup basil seeds 

1/4 cup vermicelli 

2 cups chilled milk 

1/4 cup rose syrup 

2 scoops vanilla ice cream (optional)

Chopped nuts for garnish 

Method 

Soak the basil seeds for 30 minutes, cook vermicelli and rinse with cold water and set aside. In a tall glase add the cooked vermicelli and soaked basil seeds then pour the rose syrup and chilled milk. Top with a scoop od vanilla ice cream and garnish with chopped nuts.

3) Jaljeera

Jaljeera is zesty blend of cumin, mint, and not only quenches thrust but also helps in digestion. 

Ingredients:

1/2 cup fresh mint leaves 

1 tbsp cumin powder 

1 tbsp tamarind pulp 

1 tbsp black salt 

1 tbsp lemon juice 

1 tbsp jaggery powder (optional)

4 cups water 

Lemon slices 

Method 

In a blender add mint leaves, cumin powder, tamarind pulp, black salt, lemon juice and jaggery powder add some water and blend until smooth. Now strain the mixture and add remaining water in it. Chill the Jaljeera in a refrigerator for few hours and serve with ice cubes.

4) Thandai 

This indulgent beverage is infused with fragrant blend of almonds, fennel seeds, rose petals, and saffron it is a popular drink during the festival of Holi.

Ingredients: 

1/4 cup almonds

1/4 cup cashews

2 tbsp poppy seeds (khus khus)

1 tbsp fennel seeds

1/4 tbsp black peppercorns

A pinch of saffron 

4 cups milk

Sugar to taste

Nutmeg powder for garnish 

Method 

Soak almonds, cashews, poppy seeds, fennel seeds and peppercorns in water for few hours or overnight. Drain the water grind into smooth paste and add saffron and some milk if required. Now mix the paste with milk and sugar. Stir until the sugar dissolves and the mixture is well combined. Chill the thandai for few hours.

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