Pahadi Shikanji Recipe: The Ultimate Cooler From The Hills

Name: Pahadi Shikanji Recipe: The Ultimate Cooler From The Hills
Prep time: 10
Cook time: 0
Total time: 10
Ingredients: 2 tbsp Lightly roasted Hemp seeds (bhaang ke beej); 0.25 cup Fresh mint leaves; 2 tbsp Coriander leaves; 0.5 piece Green chili; 0.5 tsp Roasted cumin seeds; 0 g Rock salt or black salt to taste; 1.5 tbsp Lemon juice; 2.5 cup Cold water; 0.5 tsp Sugar; 0 g Ice cubes

Beat the heat with the refreshing mountain cooler this summer. Created by Chef Rohit Dubey, immerse in the flavours of the hill with the Pahadi Shikanji.

Contributed By

Nishtha Kawrani

June 19, 2025

Representative Image

The summer sun is turning up the heat from refreshing juices and cocktails; the season is incomplete without Shikanji. If you are craving a Shikanji with a refreshing mountain twist this summer, the Pahadi Shikanji (pahadi hemp seed cooler) is all you need. Created by Chef Rohit Dubey (Executive Chef of Pilibhit House, Haridwar), known for his culinary expertise and knowledge, this summer cooler will give you the taste of the hills.

The tangy, lightly spiced, and deeply nourishing drink is made with simple ingredients yet has a refined taste. Made with lemon, roasted bhang jeera, and a pinch of Himalayan salt or black salt, it cools the body, aids digestion, and replenishes minerals lost in the heat. Wrapped in the flavours of the hills, it is soothing, energising, and full of goodness.

Here’s the recipe of Pahaadi Shikanji (Pahadi Hemp Seed Cooler) by Chef Rohit Dubey, Pilibhit House, Haridwar:

Quick Info

Prep Time 10 min

Cook Time 0 min

Total Time 10 min

Servings 2

Difficulty easy

Ingredients

Lightly roasted Hemp seeds (bhaang ke beej) - 2 tbsp
Fresh mint leaves - 0.25 cup
Coriander leaves - 2 tbsp
Green chili - 0.5 piece
Roasted cumin seeds - 0.5 tsp
Rock salt or black salt to taste - 0 g
Lemon juice - 1.5 tbsp
Cold water - 2.5 cup
Sugar - 0.5 tsp
Ice cubes - 0 g

Instructions

Step-1

Lightly roast the hemp seeds on low heat for 2–3 minutes until they pop slightly. Cool them.

Step-2

In a grinder, combine hemp seeds, mint, coriander, green chili, roasted cumin,sugar and salt. Add a splash of water and grind to a fine paste.

Step-3

In a pitcher, add the chutney paste, lemon juice, and cold water. Mix well or blend briefly for a uniform texture.

Step-4

Pour into glasses with ice cubes. Garnish with a mint sprig or a slice of lemon.

Recipe