Summer recipe: How to make Daab Shikanji at home

Rediff reader and food blogger Sangita Agarwal shared this traditional summer recipe. You can share yours too!

Daab Shikanji

Yield: 2
Cooling time: 4 hours
Total time: 5 minutes

Ingredients

• 2 tbsp tender coconut chopped
• 500 ml tender coconut water (2 coconuts)
• 2 tbsp lemon juice
• 2 tbsp sugar

Method

• Keep the whole daab (tender coconut) in the fridge for 4 to 6 hours. Make the drink just before serving.
• Take out the soft creamy coconut and chop fine and set aside.
• In a pitcher, combine the coconut water, lemon juice and sugar together.
• Stir to mix well.
• Pour in the glasses and garnish with chopped coconut.
• Serve immediately.

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