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



Nimbu Paani

Nimbu Paani
Summer Mango Honey Bowl - Egg  & Oats Omelette Horlicks Oats

Summer Mango Honey Bowl - Egg & Oats Omelette Horlicks Oats

This is special oats recipe prepared in summer season as mango are available. This can be...

Andhra Chicken Pulao

Andhra Chicken Pulao

This is a Spicy Andhra Chicken Pulao called Kodi Pulao. In Telgu language Kodi means Chic...

Peanut and raisin cookie

Peanut And Raisin Cookie

Peanut and raisin cookie is a delicious baked biscuit made with the flour of dry roasted ...

ALOO STUFFED SPINACH PAKODA

Aloo Stuffed Spinach Pakoda

Aloo stuffed spinach pakoda is a delicious and crispy snack prepared with spinach leaves....

CUT MIRCHI PAKODI

Cut Mirchi Pakodi

Street food almost found on roadside. Its a easy to make crispy snack pakoda which can be...

Tomato Soup

Tomato Soup

Tomato soup is one of the tastiest and refreshing soups, juicy and tangy to taste with a ...

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