Summer coolers: Try these five traditional Indian drinks to beat the heat

Be it health conscious kombucha drinkers or hustlers who need their caffeine iced many of us reach for chilled sugary beverages as temperatures soar While most of us grew up with summer coolers that were homemade with seasonal ingredients and no preservatives urban dwellers seem to have limited choices on an average summer dayThe rains may be trying to play spoilsport but before they begin in full swing make the most of the summer by indulging in these delicious coolersMidday spoke to Indian chefs and asked them to share flavourful recipes that can be whipped up in no time and help you stay hydrated This summer delve into the rich tapestry of Indian elixirs not just to quench your thirst but to truly revitalise your body from within Try out these easytofollow recipes of traditional Indian summer beverages to make this summer your coolest yetAam PannaIf you like it tangy and seasonal aam panna can whisk you away to a time of nostalgia ldquoMade with raw mango this cooling drink helps to beat the heat and brings back childhood memories of roadside stalls and the joy of sticky fingers after stealing mangoesrdquo shares sous chef Sandip Shahare The Orchid Hotel PuneIngredientsRaw mangoes 23 noSugar 1 cupCumin powder 12 tspBlack salt 12 tspBlack pepper 14 tspMint leaves a bunchIce cubes optionalMethod1 Roast or boil the raw mangoes until they are soft2 Peel and mash the mangoes then take out the seed3 In a juicer jar blend together mango pulp with sugar roasted cumin powder black salt crushed black pepper fresh mint leaves and ice cubes4 Add water to the mixture to achieve the desired consistency then serveTiruneveli PalarasamRooted in ageold practices of handprepared juices Tiruneveli Palarasam continues to be a beloved symbol of Tamil culinary heritage and wellness ldquoPalarasam holds a special place in the cultural fabric of southern Tamil Nadu especially in regions like Tirunelveli and Madurai Traditionally made using ripe seasonal fruits like banana mango jackfruit sapota and dates this refreshing blend is often enhanced with jaggery cardamom or milk Beyond its rich taste Palarasam is valued for its natural sweetness hydrating properties and nutritional benefitsmdashitrsquos packed with vitamins minerals and natural sugars that aid digestion and provide instant energyrdquo explains Gopalasamy S speciality chef with Mahindra Holidays and Resorts IndiaIngredientsRipe banana 240 gmRipe mango 300 gmApple 150 gmSugar or nannari Syrup 12 gm adjust to tasteOptionalSapota chikoo 100 gmPineapple peeled and chopped 100 gmGrapes 50 gmMethod1 Peel and chop all the fruits Blend the apple separately for a few seconds to make it smoother2 In a large bowl mash all the fruits together using clean hands or a masher3 Add sugar or syrup and mix well4 Remove any seeds or fibrous parts5 Chill in the refrigerator for 30 minutes6 Serve cold optionally garnished with a sprinkle of brown sugar dry fruits or candied fruitsSolkadhiSolkadhi is not just a drinkmdashits a sip of Maharashtras coastal soul poses chef Santosh Sakpal Fort JadhavGadh Pune A refreshing Maharashtrian digestive made with kokum and coconut Solkadhi offers unique flavours while also being refreshing during the summerIngredientsFresh coconut deskinned 1 wholeDried kokum amsul 100 gmWhole cumin seeds 3 gmFresh green chilies adjust to spice preference 4ndash5 noSalt to tasteChilled water as requiredMethod1 Soak the kokum Soak dried kokum in warm water for 20 to 30 minutes until the colour deepens and it turns soft Lightly crush to extract its juices2 Prepare coconut base In a highpowered mixer blend the deskinned coconut with cumin seeds green chilies and a splash of chilled water to form a smooth paste3 Extract coconut milk Strain the blended mixture through a muslin cloth or fine sieve to extract thick creamy coconut milk Repeat the process twice with a little more water to extract thinner milk4 Combine and Flavour Mix the kokum extract strained into the coconut milk Add salt to taste Stir well5 Chill and serve Refrigerate for at least 30 minutes Serve in clay kulhads or brass bowls garnished with a fresh mint leaf or a sprinkle of roasted cumin powder for a royal touchMango LassiThe unofficial ambassador of Indian beverages globally the mango lassi packs a seasonal punch ldquoSweet smooth and slightly tangy this traditional Indian drink is like dessert in a glass mdash cooling comforting and absolutely irresistiblerdquo says sous chef Sarafraj Koresin Lotus Eco Resort KonarkIngredientsFresh mango pureacutee from 2 large ripe mangoes or canned mango pulp 1 cupYoghurt 1 cupMilk 12 cupSugar adjust to taste 2 to 3 tbspCardamom powder 14 tspSaffron threads optional for garnishNuts optional for garnishMethod1 Add 1 cup of fresh mango pureacutee in a blender To make this fresh mango puree blend the flesh of two huge delicious mangoes If you cant get sweet mangoes or theyre out of season you can substitute canned mango pulp 2 Add 1 cup of yoghurt to the blender3 Then add 12 cup milk to the blender This is added to thin out the lassi4 Add 2 to 3 tablespoons of sugar as well as 14 teaspoon cardamom powder 5 Blend for about 60 seconds or until thoroughly incorporated Serve the lassi in glasses with saffron threads on top optional6 You can also add nuts as a garnishNannari SharbatIf you are looking for something different this aromatic South Indian beverage can help combat the scorching heat ldquoNannari Sharbat is more than just a refreshing summer drinkmdashits a beautiful blend of tradition and wellness Made from the roots of the Nannari plant it naturally cools the body I love how this ageold recipe allows us to enjoy naturersquos healing touch in the simplest most flavourful way shares chef Yashwant Sayaji Hotels in PuneIngredientsNannari roots Hemidesmus indicus 50 gmWater 1 litreSugar or jaggery optional adjust to taste 100 to 150 gmLemon juice or citric acid optional 2 tbspOptional flavouring agentsCardamom powder 14 tspRosewater 1 tspMint leaves 68 leavesMethod1 Soak Nannari roots in water overnight or for 45 hours2 Strain the mixture and discard the roots3 Add sugar or jaggery to taste and stir until dissolved4 Add lemon juice or citric acid for a tangy flavor optional5 Add cardamom powder rosewater or mint leaves for extra flavor optional6 Chill the sharbat in the refrigerator before servingatOptionskeyd0ddb8ef8f1a62a8cdd22fac27fc5ea7formatiframeheight90width728params