Shikanji masala powder is a special blend of spices that makes your lemonades and other drinks taste amazing.
It’s made by mixing various spices like cumin, fennel, black pepper, and more to create a refreshing and flavorful powder.
Read my simple recipe to know the steps to make homemade shikanji masala powder.
KEY TAKEAWAYS
- The flavor and taste of shikanji masala powder highly depend on the freshness of the ingredients and perfect roasting.
- In addition to shikanji or lemonade, this powder can enhance the taste of different mocktails, cocktails, roasted nuts, fruit salads, sprout, chaat, dahi puri, sev puri, and buttermilk or chaas.
- Preserve the freshness by storing the masala powder in an airtight container in a cupboard to prevent sunlight and heat spoiling its flavor and potency.
- Few other masala powders may offer a similar taste as shikanji masala powder such as chaat masala powder, and jaljeera powder.
How to Make Shikanji Masala Powder? (Step by Step Guide with Images)
Step 1: Take a frying pan and heat it on a low flame on your gas stove.
Step 2: When the pan is sufficiently hot, put 3 tbsp cumin seeds, 2 tbsp fennel seeds, 1 tsp black pepper, about 20 pieces of fresh curry leaves, and 1 cinnamon stick about 1 inch in size.
Step 3: Stir the spices continuously on a low flame for about 3 to 4 minutes to dry roast them.
(Pro tip: Make sure that there is no moisture left in the spices. If it remains, the masala powder will lose its flavor and taste in a quick time).
Step 4: When the spices change their color to light brown and the fresh curry leaves are dry and smaller in size, turn the flame of your gas stove off. Let the frying pan sit for a while so that the spices cool off completely.
Step 5: Now take a clean and dry grinder.
Step 6: When the spices are cool enough, transfer them from the frying pan to the grinder.
Step 7: Now add 1 tsp of black salt to the content in the grinder.
Step 8: Then, add ½ tsp of table salt to the grinder.
Step 9: Follow it with 4 pieces of green cardamom.
Step 10: Then add 1 tsp of dry mint (pudina) leaves powder to the content.
Step 11: Finally, add 1 tbsp of sugar to the grinder.
Step 12: Now, grind them all into a fine powder.
(Pro tip: You may strain the coarser grains to make them even finer. However, there is no harm in having a coarse powder. It will not harm).
Step 13: Now, transfer the powder into a bowl and your shikanji masala powder is ready to use.
Recipe Card
Shikanji Masala Powder
Ingredients
- 3 tbsp Cumin seeds
- 2 tbsp Fennel seeds
- 1 tsp Black pepper
- 20 pieces Fresh curry leaves
- 1 piece Cinnamon stick 1-inch size
- 1 tsp Black salt
- ½ tsp Table salt
- 4 pieces Green cardamom
- 1 tsp Dry mint leaves powder (pudina powder)
- 1 tbsp Sugar
Instructions
- Take a frying pan and heat it on a low flame on your gas stove.
- When the pan is sufficiently hot, put 3 tbsp cumin seeds, 2 tbsp fennel seeds, 1 tsp black pepper, about 20 pieces of fresh curry leaves, and 1 cinnamon stick about 1 inch in size.
- Stir the spices continuously on a low flame for about 3 to 4 minutes to dry roast them.(Pro tip: Make sure that there is no moisture left in the spices. If it remains, the masala powder will lose its flavor and taste in a quick time).
- When the spices change their color to light brown and the fresh curry leaves are dry and smaller in size, turn the flame of your gas stove off. Let the frying pan sit for a while so that the spices cool off completely.
- Now take a clean and dry grinder.
- When the spices are cool enough, transfer them from the frying pan to the grinder.
- Now add 1 tsp of black salt to the content in the grinder.
- Then, add ½ tsp of table salt to the grinder.
- Follow it with 4 pieces of green cardamom.
- Then add 1 tsp of dry mint (pudina) leaves powder to the content.
- Finally, add 1 tbsp of sugar to the grinder.
- Now, grind them all into a fine powder.(Pro tip: You may strain the coarser grains to make them even finer. However, there is no harm in having a coarse powder. It will not harm).
- Now, transfer the powder into a bowl and your shikanji masala powder is ready to use.
Notes
- Roast the whole spices carefully and be patient. I would suggest keeping the flame of your gas stove low. This will prevent over-roasting or burning the spices and rendering a bitter taste to the powder overall.
- Cool the spices completely before transferring them to the grinder. This will add to the aroma and also prevent condensation during grinding and spoiling the texture of the masala powder.
- Grind the spices to perfection. I would suggest grinding it a couple of times for a smoother texture. Strain the hush and grind them again before adding to the powder.
- Always use high-quality and fresh spices to make shikanji masala powder at home. This adds to the freshness and rich flavor of the masala powder.
- You can experiment with the ratios of the spices used in my recipe according to your taste preference. You my even experiment by adding other spices to your liking in this recipe. However, do not forget to roast them all perfectly.
