Masala Shikanji 4 Ways Lychee, Jamun, Mango & Masala Shikanji

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For Shikanji Masala, In a pan, toast cumin, coriander seeds, black peppercorns, and cloves until the cumin changes color. Let the spices cool, then grind them to a fine consistency. Mix in ginger powder, mint powder, black salt, and regular salt. Your shikanji masala is now ready.

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For Masala Shikanji, In a tall glass, add powdered sugar (as it mixes more easily than granulated sugar), along with mint leaves, and muddle them together. Next, add the shikanji masala and a dash of water, mixing until everything is homogeneous. Then, add lemon juice, ice cubes, and top it off with water. Mix well and garnish with lemon quarters. Your masala shikanji is ready to serve!

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For Litchi Masala Shikanji, In a blender, add deseeded litchis, ice cubes, chilled water, lemon juice, shikanji masala, and sugar. In a glass, add soaked basil seeds and lemon quarters. Finally, top it off with the strained litchi shikanji.

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For Jamun Masala Shikanji, Begin by deseeding and chopping the jamun flesh. Place it in a blender along with shikanji masala, sugar, lemon juice, mint leaves (optional), ice cubes, and chilled water. Blend until smooth. Strain it into a glass and garnish with mint leaves and lemon quarters. Enjoy!

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For Mango Shikanji, In a blender, combine mango flesh, lemon juice, sugar, shikanji masala, water, and ice cubes. Blend until smooth, and your mango masala shikanji is ready!