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

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.