A fruity mix of strawberry and cranberries with crushed ice, topped with soda makes for a perfect summer drink. But instead of calorie-laden soft drinks and canned juices, how about trying some desi drinks within the comfort of your home?
Homemaker Anuradha Vohra shares, “As kids, we used to have aam panna that was prepared at home. My grandfather’s friend would get raw mangoes from his village and my grandmother used to make panna for all of us and it would last us all summer. Made of green mangoes, sugar, rock salt, roasted cumin seeds, crushed ice, mint (for garnishing), ground black salt and ground pepper, aam panna is a natural thirst quencher and an ideal drink in this weather.”
With the mercury soaring, it’s best to go in for a nutritious drink prepared at home, instead of sipping artificial flavours available in the market. Sharing a recipe from her kitchen Sonia Nathani says, “There’s nothing healthier than sattu on a hot summer day. Sattu is a summer drink and is a good source of natural fibre and carbohydrates. It contains no artificial colour or chemicals. It is a natural coolant for body. Made with roasted gram and barley it’s good for digestion too and can be easily prepared at home.”
Interestingly, thandai still remains an all-time favourite of many. It barely takes 10 minutes to prepare and can be preserved for a longer time. Thandai is prepared with condensed milk, blanched almonds, sunflower seeds, a pinch of cardamom powder, rose water, crushed ice and rose petals for garnishing. The drink is consumed all through the summer months.
Says Archana Wadhwa, a school teacher, “I’ve had thandai since I was a child and now prepare it for my son at home. Nothing can beat the refreshing taste of thandai, especially made at home. Interestingly, badaam thandai is available in the market as well, but I prefer to make it at home as the ones in the market may have added artificial flavour.”
Sunita Kakkar, a housewife shares with us her recipe of kesar ka sharbat. Having tried everything from shikanjis to homemade khus, she decided to give her guests something different this time. Giving us the recipe of kesar sharbat, she shares, “Heat water to near boil. Crush saffron strands. Add crushed saffron to hot water and keep the mix for about 15 minutes. Add water and sugar in a heavy bottom pan. Heat till the sugar is dissolved. Let it come to a boil and then mix saffron extract, rose water, and lime juice. Add this to the sugar syrup. Cook about five minutes. Turn the gas off and let it cool. You may bottle it later and mix one part syrup to three parts of milk or water. Serve with ice.”