Kala Khatta Chuski Nimbu Shikanji चौपाटी जैसा काला खट्टा बर्फ गोला & निम्बू शिकंजी

30 minutes
Kala Khatta Chuski Nimbu Shikanji  चौपाटी जैसा काला खट्टा बर्फ गोला & निम्बू शिकंजी Recipe - Ranveer Brar



For Kokum Kaala Khatta Syrup

½ cup Kokum, कोकम

3 cups Water, पानी

1 inch Ginger, अदरक

4-5 Black pepper, काली मिर्च

1 tsp Cumin, ज़ीरा

¾ cup Sugar, चीनी

1 Green chilli, desseeds , हरी मिर्च

Black Salt to taste , काला नमक

For Kala Khatta Chuski

1 cup Ice cubes, crushed, बर्फ़

1 Wooden sticks, वुडन स्टिक्स

3 tbsp Kala khatta syrup, काला खट्टा सिरप

½ tsp Shikanji masala, शिकंजी मसाला


For Sugar Syrup for Shikanji

1 ½ tsp Cumin seeds, ज़ीरा

1 Green Cardamom, हरी इलाइची

5 Black peppercorns, काली मिर्च

2 cups Water, पानी

½ no Lime skin, निम्बू के छिलके

1 inch Ginger, अदरक

8-10 Mint Stems, पुदीने की डंडी

1 ½ cup Sugar, चीनी

½ tsp Black Salt, काला नमक

For Shikanji Masala

2 tsp Cumin seeds, ज़ीरा

½ tsp Fennel seeds, सौंफ़

1 Green Cardamom, हरी इलाइची

2 Seeds of Black Cardamom, काली इलाइची

1 tsp Black peppercorns, काली मिर्च

¼ tsp Coriander seeds, धनिया दाल

2 tsp Black Salt, काला नमक

1 tsp Chaat masala, चाट मसाला

For Making Shikanji Sherbat

Few Mint leaves, पुदीने की डांडिया

2-3 ice cubes (crushed), बर्फ़

1 tsp Chia seeds, soaked, तुलसी के बीज

1 tsp Shikanji masala, शिकंजी मसाला

2-3 tbsp Shikanji syrup, शिकंजी सिरप

½ Lime juice, निम्बू का रस

1 glass water, पानी


For kokum Kala khatta syrup

  • In a pan add kokum, water, ginger, black pepper, cumin seeds and boil it for 10-12 minutes or until kokum are soft.
  • Now add sugar and continue, boil for 5-6 minutes.
  • Add green chilli, black salt and mix it properly and boil for a minute and let it cool a little.
  • Now with a hand blender blend it and strain it properly. Store it in an air-tight container at-least for 2-3 months.

For Kala khatta Gola

  • Firstly in a blender jar add ice and crush it fine.
  • Add the crushed ice in a glass half way then add a wooden stick in the centre and then fill the glass full pressing it firmly.
  • Now add kala khatta syrup and shikanji masala. Enjoy super chillied.

For Sugar Syrup for Shikanji

  • In a pan cumin seeds, green cardamom, black pepper cons and roast them little and then add water, lime skin, ginger, mint stems and boil it for 5-6 minutes.
  • Now add sugar, black salt and continue boiling it for 8-10 minutes.
  • Let it cool a little and strain it and store it in an airtight container for at least 2-3 months.

For Shikanji Masala

  • In a pan add cumin seeds, fennel seeds, green cardamom, seeds of black cardamom, black pepper cons, coriander seeds roast them on medium heat until fragrant.
  • Now add black salt, chaat masala and roast for a minute. Remove and grind it into a fine powder.
  • Store for latter use.

For Making Shikanji Sherbat

  • In a serving glass add mint leaves, crushed ice, chia seeds, shikanji masala, lime juice, water. Serve chilled.


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