10 Traditional

Indian Drinks

PM Narendra Modi Swears By To Survive The Summer Heat

List of PM-Approved Indian Summer Drinks

1. Aam Panna (North India)

This classic North Indian drink is prepared using boiled green mangoes, making it an effective option for preventing sunstroke during intense summer heatwaves.

Ingredients:

• 2 large raw green mangoes

• 1/2 cup jaggery powder or unrefined sugar

• 1 teaspoon roasted cumin powder

• 1 teaspoon black salt

• A handful of fresh mint leaves

• 4 cups chilled water

Method:

• Boil or pressure-cook the raw mangoes until the skin softens and the pulp turns mushy.

• Allow the mangoes to cool, peel away the skin, and scrape out the soft pulp into a mixing bowl.

• Transfer the pulp to a blender, adding jaggery, fresh mint leaves, black salt, and roasted cumin powder.

• Blend until smooth, then mix with chilled water and serve with ice cubes.

2. Lassi (Punjab and Haryana)

Lassi is a thick, creamy yoghurt drink that provides a reliable source of protein, calcium, and gut-friendly probiotics.

Ingredients:

• 2 cups fresh thick curd (yoghurt)

• 3 tablespoons sugar or organic honey

• 1/2 teaspoon green cardamom powder

• A few strands of saffron (optional)

• Chilled water or milk to adjust consistency

• Crushed almonds and pistachios for garnish

Method:

• Add fresh curd, sugar, and green cardamom powder into a deep vessel or traditional wooden churner (madhani).

• Churn or blend the mixture until it becomes smooth and forms a frothy top layer.

• Gradually add a splash of chilled water or milk to achieve your preferred thickness.

• Pour into a tall glass, garnish with saffron strands and chopped nuts, and serve chilled.

3. Chaas (Rajasthan and Gujarat)

Chaas, or traditional buttermilk, is a light, low-calorie beverage that supports digestion after heavy midday meals.

Ingredients:

• 1 cup plain curd

• 2 cups chilled water

• 1/2 teaspoon roasted cumin powder

• 1/2 teaspoon black salt

• 1 tablespoon finely chopped coriander and mint leaves

• 1 finely chopped green chilli (optional)

Method:

• Whisk the curd thoroughly in a pitcher until it is completely smooth.

• Pour in the chilled water and mix well to create a thin, fluid consistency.

• Stir in the roasted cumin powder, black salt, and finely chopped green chilis.

• Garnish with fresh coriander and mint leaves, then refrigerate before serving.

4. Sattu Drink (Bihar, Jharkhand, and Eastern UP)

Made from roasted gram flour, Sattu is a nutrient-dense drink high in plant protein and dietary fibre, providing sustained energy.

Ingredients:

• 3 tablespoons sattu (roasted chana flour)

• 1 glass chilled water

• 1 tablespoon fresh lemon juice

• 1/2 teaspoon roasted cumin powder

• 1/4 teaspoon black salt

• 1 tablespoon finely chopped onions (optional)

Method:

• Add the roasted gram flour (sattu) to a glass and slowly pour in chilled water while stirring to avoid lumps.

• Squeeze in fresh lemon juice and add black salt along with roasted cumin powder.

• Add finely chopped onions and mint leaves if you prefer a savoury taste.

• Stir thoroughly and drink immediately to maximise its nutritional benefits.

5. Bael Panna (Odisha)

Bael Panna, made from the pulp of the wood apple fruit, is known for its high fibre content and its ability to soothe the gastrointestinal tract.

Ingredients:

• 1 ripe bael fruit (wood apple)

• 3 cups water

• 2 tablespoons jaggery or sugar

• 1/2 teaspoon black pepper powder

• A pinch of black salt

Method:

• Crack open the hard outer shell of the bael fruit and scoop out the fibrous pulp.

• Soak the pulp in water for 15 minutes, then mash it thoroughly with your hands to separate the seeds and fibre.

• Strain the thick mixture through a coarse sieve into a clean pitcher.

• Add jaggery, black pepper powder, and black salt, stir until dissolved, and serve over ice.

6. Kokum Sharbat (Konkan and Goa)

This bright red drink is made from the dried rind of the kokum fruit, offering a tangy-sweet flavour profile that helps soothe stomach acidity.

Ingredients:

• 1/2 cup semi-dried kokum rinds

• 1 cup warm water

• 1/2 cup sugar or organic jaggery

• 1 teaspoon roasted cumin powder

• A pinch of rock salt

Method:

• Soak the dried kokum rinds in warm water for roughly 30 minutes to extract the juices.

• Mash the softened rinds within the water, then strain the liquid into a saucepan.

• Add sugar or jaggery to the saucepan and simmer over low heat until the sweetener dissolves completely.

• Let the concentrate cool, mix 3 tablespoons of it with chilled water, add cumin and rock salt, and serve.

7. Sol Kadhi (Konkan and Goa)

Sol Kadhi combines kokum extract with fresh coconut milk, creating a creamy beverage often enjoyed alongside coastal meals.

Ingredients:

• 1 cup fresh thick coconut milk

• 4-5 dried kokum rinds soaked in 1/2 cup warm water

• 1 crushed garlic clove

• 1 small green chilli

• Fresh coriander leaves for garnish

Method:

• Extract the deep pink juice from the soaked kokum rinds and discard the remaining pulp.

• Grind the garlic clove and green chilli into a smooth paste, then strain the juice into the coconut milk.

• Slowly stir the pink kokum extract into the seasoned coconut milk until fully integrated.

• Garnish with finely chopped coriander leaves and chill before serving.

8. Panakam (South India)

Panakam is a traditional South Indian drink that uses iron-rich jaggery, dry ginger, and cardamom to offer a balanced flavour profile.

Ingredients:

• 1/2 cup crushed jaggery

• 3 cups water

• 1 tablespoon fresh lemon juice

• 1/2 teaspoon dry ginger powder (sonth)

• 1/4 teaspoon crushed green cardamom

Method:

• Dissolve the crushed jaggery completely in water, then strain the liquid to remove any sediment.

• Stir in the fresh lemon juice and dry ginger powder.

• Add the crushed green cardamom for aroma and stir the beverage well.

• Keep the drink in an earthen pot to cool naturally before serving.

9. Neer Mor (South India)

Neer Mor is a highly diluted, spiced buttermilk variation from South India that helps maintain hydration during peak summer hours.

Ingredients:

• 1/2 cup fresh curd

• 2.5 cups water

• A sprig of fresh curry leaves

• 1/2 inch grated ginger

• 1 finely chopped green chilli

• A pinch of asafoetida (hing)

Method:

• Whisk the curd with water until it becomes thin and watery.

• Add the grated ginger, chopped green chilli, and torn curry leaves into the liquid.

• Stir in a pinch of asafoetida (hing) and salt to taste.

• Let the flavours infuse for 10 minutes, then strain and serve cold.

10. Sambaram (South India)

This Kerala-style spiced buttermilk uses shallots and curry leaves to provide a savoury taste and extra digestive support.

Ingredients:

• 1 cup sour curd

• 3 cups water

• 2 finely sliced shallots (small onions)

• 1 crushed green chilli

• 1/2 inch crushed ginger

• 5-6 fresh curry leaves

Method:

• Blend the sour curd with water until completely smooth.

• Add the crushed ginger, green chilli, and sliced shallots directly into the buttermilk.

• Slap the curry leaves between your palms to release their aromatic oils and drop them in.

• Season with salt, refrigerate for an hour to let the flavours develop, and serve.

Embracing Generational Wisdom

These traditional beverages are more than just items on a menu; they carry the culinary heritage of our country. As Prime Minister Modi highlighted, these drinks rely on simple ingredients from our own kitchens, fields, and barns without needing complex corporate branding. Choosing a glass of sattu or a cooling bowl of sol kadhi helps support local farmers while keeping your body naturally hydrated all summer long.