
Ingredients
KAALA KHATTA CHUSKI RECIPE
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
SHIKANJI SHARBAT RECIPE
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
Process
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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