2. Can I store the syrup for later use?

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.

3. Is this shikanji recipe suitable for very hot weather?

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.

4. Can I skip the green chilli in the syrup?

You can skip it if you prefer a milder drink. The chilli adds a subtle background heat rather than a strong spice.

5. How can I adjust the flavour balance?

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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Shikanji

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Written by

Govind Kaushik

Contributor

Kala Khatta
Shikanji
For A Cool And Instantly Refreshing Sip

Name: Kala Khatta ~Shikanji~ For A Cool And Instantly Refreshing Sip
Total time: 36 min
Yield: 1
Cuisine: Veg
Ingredients: ½ cup Kokum (For Kala Khatta Syrup); 3 cups Water; 1 inch Ginger (crushed); 4–5 Black peppercorns; 1 tsp Cumin seeds; ¾ cup Granulated sugar; 1 Green chilli (deseeded); to taste Black salt; 2 tsp Cumin seeds (For Shikanji Masala); ½ tsp Fennel seeds; 1 pod Green cardamom; from 2 pods Black cardamom seeds; 1 tsp Black peppercorns; ¼ tsp Coriander seeds; 2 tsp Black salt; 1 tsp Chaat masala

36 mins

Cooking Time

Easy

Difficulty

Ingredients

Veg

Diet

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.