vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Nimbu Paani

Nimbu Paani
FLAX SEED GREEN MOONG LADDU

Flax Seed Green Moong Laddu

The flax seed ladoo recipe is a super healthy, high in protein and energy. Flax seeds and...

KAJU KARLE  Karela  Bittermelon with Cashewnuts

Kaju Karle Karela Bittermelon With Cashewnuts

Excellent Maharashtrian dish made with bitter gourd cooked with cashew nuts and spices....

KARELA CHIPS

Karela Chips

This is snack recipe prepared with bitter gourd. Karela vegetable helps to improve diabet...

Kerala parotta - Malabar Paratha rich

Kerala Parotta - Malabar Paratha Rich

Kerala parotta is similar to north India's Laccha Paratha. The only difference is that Ke...

RICE FLOUR LADOO

Rice Flour Ladoo

Chawal ke laddoo or Rice flour laddoo are sweet round balls of rice flour which are ver...

DRUMSTICK JAGGERY CURRY

Drumstick Jaggery Curry

The jaggery should melt and get absorbed in the drumsticks and the water in the curry wil...

Nimbu Paani Recipe, How To Make Nimbu Paani Recipe

Nimbu Paani is a type of traditional limeade or lemonade from North India. Alternative names include shikanji, shikanjbi and shikanjbeen.

Nimbu Paani is refreshing, hydrating and gives instant energy.

About Recipe

How to make Nimbu Paani

(89 ratings)
0 reviews so far
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
Nimbu Paani
Author : Vahchef
Main Ingredient : lemon
Servings : 0 persons
Published date : November 18, 2016


Ingredients used in Nimbu Paani
• Water - 8 cups.
• Lemon - 4 numbers.
• Honey - 1/3 cup.
• Dates - 10 numbers.
Method:
  • Take the lemon and cut them in halves, remove the zest from 6 of the halves and squeeze out the juice. Slice the remaining lemons into thin rounds.
  • Place the water and the dates in a sauce pan and gently boil it for about ten minutes. Add the zest and boil for another 2-3 minutes.
  • Remove the pan from heat. Stir in the honey, lemon juice and lemon slices and set aside. Loosely cover for about 8-12 hours.
  • Then strain it through a muslin lined sieve or strainer.

Serve it chilled.






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter