Kala Khatta Shikanji brings together kokum’s deep tang with a spice blend that feels straight out of an Indian street cart. This drink is often linked with hot weather, where cooling ingredients and bold flavours are preferred. In many homes, a shikanji recipe like this becomes a quick fix for heat and fatigue without relying on packaged drinks.
The base syrup develops complexity through slow simmering, where kokum softens and releases its sharp, fruity notes. Once balanced with sugar and black salt, it turns into a concentrate that stores well for days. A shikanji recipe prepared this way allows quick assembly whenever needed, making it practical for daily use.
Kala Khatta Shikanji stands out because of its layered taste; sweet at first sip, then tangy, followed by a light spice hit from roasted masala. The addition of lime and mint during serving lifts the drink further, making it lively rather than heavy. It’s not just refreshing; it feels crafted with intention.
Ingredients
UNITSIngredients
½ cup Kokum (For Kala Khatta Syrup)
3 cupsWater
1 inchGinger (crushed)
4–5Black peppercorns
1 tspCumin seeds
¾ cupGranulated sugar
1Green chilli (deseeded)
to tasteBlack salt
2 tspCumin seeds (For Shikanji Masala)
½ tspFennel seeds
1 podGreen cardamom
from 2 podsBlack cardamom seeds
1 tspBlack peppercorns
¼ tspCoriander seeds
2 tspBlack salt
1 tspChaat masala
Follow
Directions
Description - Step 1
Step 1: Boil the Base
Add kokum, water, crushed ginger, peppercorns, and cumin seeds to a pan. Let it simmer until the kokum softens completely and the liquid turns deep in colour. Stir occasionally to avoid sticking at the base.
Description - Step 2
Step 2: Sweeten and Balance
Add sugar and continue cooking until it dissolves fully into the mixture. Drop in the deseeded green chilli and a pinch of black salt. Let it boil briefly to bring out a subtle heat without overpowering the tang.
Description - Step 3
Step 3: Blend and Strain
Cool the mixture slightly, then blend using a hand blender to extract maximum flavour. Strain through a fine sieve into a clean container, pressing the pulp gently to collect all the liquid.
Description - Step 4
Step 4: Roast the Masala
Dry roast cumin, fennel, cardamom seeds, peppercorns, and coriander seeds on medium heat. Once aromatic, remove from heat, mix with black salt and chaat masala, then grind into a fine powder.
Description - Step 5
Step 5: Assemble the Drink
In a glass, add fresh mint leaves, 2–3 tablespoons of prepared syrup, and 1 teaspoon of masala. Squeeze in fresh lime juice for brightness before pouring chilled water over it.
Description - Step 6
Step 6: Chill and Serve
Add crushed ice and stir well to combine all layers. Taste and adjust salt or sweetness if needed before serving immediately while cold.
Kala Khatta Shikanji uses kokum and a roasted spice mix instead of just lemon and sugar, giving it a deeper, tangy taste with a mild spicy finish.
Yes, the syrup can be refrigerated in an airtight container for up to a week, making it easy to prepare this shikanji recipe quickly whenever needed.
It works well in heat because kokum and spices are known for their cooling properties, while black salt helps maintain electrolyte balance during hot days.
You can skip it if you prefer a milder drink. The chilli adds a subtle background heat rather than a strong spice.
Increase lime for more tang, sugar for sweetness, or masala for spice. Small adjustments can shift the drink based on personal taste preferences.
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