By Rajlakshmi
April 21, 2026
Indian summers are known for their intense heat, so people are constantly searching for something to cool down. This kala khatta shikanji made with kokum or jamun beats the summer with each sip.
½ cup kokum 3 cups water 1-inch ginger 4-5 black peppers 2 tsp cumin ¾ cup sugar 1 green chilli, deseeded Black salt, to taste 1 green cardamom 8-10 mint stems ½ lime skin 1 tsp chaat masala 1 tsp shikanji masala
In a pan, combine kokum, water, ginger, black pepper, and cumin seeds and cook for 10-12 minutes, or until the kokum is tender.
Now add the sugar and continue boiling for 5-6 minutes. Add the green chilli and black salt, and stir thoroughly.
Boil for a minute, then let it cool slightly. Using a hand blender, mix and strain it properly. Store it in an airtight jar.
In the same pan, toast cumin seeds, green cardamom, and black peppercorns. Add water, lime skin, ginger, and mint stems.
Boil for 5-6 minutes. Add sugar and black salt, and continue cooking for 8-10 minutes. Set aside.
In a serving glass, combine mint leaves, crushed ice, kokum extract, shikanji masala, lime juice, and water. Serve cold.