6 Nourishing Maharashtrian Drinks That Are Must-Haves For Summer
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The summer is here, and with it, are your attempts to stay cool and hydrated. Drinking cool beverages is one of the best ways to beat severe heat and during this season, some of the most popular drinks consumed by people include sherbet, chaas, lassi, and nimbu paani. Although they may aid in quenching your thirst, drinking the same drinks frequently might get somewhat boring. Your tastebuds may occasionally yearn for something novel and stimulating. Why not experiment with some of the new summertime speciality drinks? Here are some Maharashtrian summer coolers that will cheer you up in place of your usual choices.


Solkadhi, a delightfully pink drink made with kokum, coconut milk, green chilli, coriander, and mint, is a popular beverage across the Konkan Coast. Fruit of the mangosteen family, kokum is mostly used as a souring agent. Like buttermilk, solkadhi can be enjoyed on its own or even paired with rice. The coconut milk adds a subtle sweetness, the kokum adds acidity, and the green chillies add fire to this blend of tastes. The beverage has cooling properties and aids with digestion.

Kairiche Panhe

Kairiche panhe, a delectable summer beverage made with raw mangoes, is the Marathi equivalent of aam panna. Raw mangoes are boiled and crushed into a pulp to produce kairiche panhe. After that, jaggery is incorporated into the raw mango pulp to make it sweeter. Subsequently, cardamom, salt, chaat masala, and mint leaves are added. Kairiche panhe is now mass-produced and marketed but nothing compares to the fresh version, even when it is served with packs of ice.


Piyush is a typical Maharashtrian drink that is creamy and smooth and is also popular in Gujarati cuisine. To make piyush, yoghurt, cardamom powder, and nutmeg are stirred together with shrikhand, a yoghurt-based delicacy. In certain recipes, buttermilk can be used in place of yoghurt. Though significantly thicker and sweeter than lassi, the drink is comparable to it. In the summer, some individuals would rather have piyush instead of meals. Typically, saffron threads are used as a garnish.

Kokomo Sherbet

Do you like to drink sherbets in the summertime? If so, you will adore this Maharashtran kokomo sherbet. Kokum puree, sugar, jeera powder, mint leaves, salt, and water are all you need to prepare it. This drink will help chill your body from the inside out and is refreshing.

Tadgola Milkshake

Tadgola also referred to as ice apple, is sold by fruit vendors throughout India, although it is especially common in Tamil Nadu and Maharashtra. Even in the hottest weather, the transparent, lychee-like fruit helps to chill the body down with a taste reminiscent of coconut. It may be used to make a variety of meals and beverages; Maharashtrians use it to make a delicious milkshake. Tadgola milkshake, made with tadgola, milk, and sugar, tastes refreshing when served over ice and topped with saffron.


Taak is just buttermilk from Maharashtra. It is enjoyed with or after hearty meals and is created using the whey left over from churning butter. Ground cumin seeds, ginger, chopped coriander, green chilli, and salt are used to season taak. This summertime beverage, popular in Marathi homes, is supposed to aid with digestion. The beverage is also frequently served during Maharashtrian weddings. Rice-based foods and spicy curries also pair nicely with it.