Summer Special Refreshing Raw Mango Shikanji
Summer Special Refreshing Raw Mango Shikanji is a easy Indian recipe that serves 10. 30 calories per serving. Recipe by India Ka Tadka on YouTube.
Prep: 45 min | Cook: 72 hrs | Total: 1 hr
Cost: $19.48 total, $1.95 per serving
Ingredients
- 750 g Raw Mango (unripe) (peeled and cut into small pieces)
- 100 g Fresh Mint Leaves (washed, dried and torn)
- 750 g Dhage Wali Mishri (thread rock sugar) (broken into small pieces)
- 1 tbsp Fennel Seed Powder (roasted optional for extra flavor)
- 1.5 tbsp Roasted Cumin Powder (made by dry‑roasting cumin seeds and grinding)
- 1 tsp Black Pepper Powder (freshly ground)
- 1.5 tbsp Kala Namak (black salt) (adds tangy, sulfurous flavor)
Instructions
Peel and Cut Mangoes
Remove the skins of the raw mangoes and cut the flesh into small bite‑size pieces.
Time: PT10M
Prepare Mint Leaves
Wash the mint leaves thoroughly, pat them dry, and tear them into smaller pieces.
Time: PT5M
Break Mishri
Take the dhage wali mishri and break it into small irregular pieces.
Time: PT5M
Coarse Blending
Add the mango pieces, mint leaves, and mishri pieces to the mixer grinder jar. Pulse‑blend until the mixture is coarse and slightly chunky.
Time: PT5M
Spread for Drying
Transfer the blended mixture onto a clean plate or thin plastic sheet and spread it in a thin, even layer.
Time: PT5M
Air‑Dry the Mixture
Place the spread mixture in a well‑ventilated area with a fan blowing for 2–3 days until it becomes completely hard and crisp.
Time: PT72H
Temperature: 25°C
Grind to Fine Powder
Once fully dried, break the hard pieces into smaller chunks and grind them in the mixer grinder until a fine powder is obtained.
Time: PT10M
Add Aromatic Spices
Add fennel powder, roasted cumin powder, black pepper powder, and kala namak to the mango powder. Mix thoroughly until evenly combined.
Time: PT5M
Store the Shikaji Masala
Transfer the final shikaji masala into an airtight glass jar, label, and store in a cool, dry place.
Time: PT5M
Nutrition Facts
- Calories
- 30
- Protein
- 0 g
- Carbohydrates
- 7 g
- Fat
- 0 g
- Fiber
- 0.5 g
Dietary info: Vegan, Gluten-Free, Dairy-Free
Allergens: None
Ingredient Substitutions
- Instead of Raw Mango (unripe): Green papaya
- Instead of Fresh Mint Leaves: Cilantro
- Instead of Dhage Wali Mishri (thread rock sugar): Rock sugar
- Instead of Fennel Seed Powder: Fennel seeds
- Instead of Roasted Cumin Powder: Cumin powder
- Instead of Black Pepper Powder: White pepper
- Instead of Kala Namak (black salt): Regular salt with a pinch of smoked salt
Equipment Needed
- Mixer Grinder Jar
- Sharp Knife
- Cutting Board
- Plate or Thin Plastic Sheet
- Airtight Glass Jar
Critical Steps — Do Not Skip
- Peeling and cutting raw mangoes into small pieces
- Blending mango, mint, and mishri to a coarse texture
- Air‑drying the mixture for 2–3 days until completely hard
- Grinding the dried mixture to a fine powder
- Mixing in the aromatic spice blend
Chef Tips from the Video
- Roasting the fennel and cumin seeds before grinding intensifies their aroma.
- For an extra cooling effect, add a pinch of dried rose petals to the final mix.
- Use a stainless steel plate for drying to avoid any flavor transfer from plastic.
Troubleshooting
Mixture does not dry completely after 3 days.
Increase airflow by placing the tray near a fan or in a low‑heat oven (40‑50°C) for a few hours, and ensure the layer is thin.
Ground powder becomes clumpy.
Make sure the dried pieces are fully hardened before grinding; sift the powder through a fine mesh sieve and store in a dry jar.
Final masala is too salty.
Reduce the amount of kala namak next time or balance with a pinch of regular salt.
Storage
Refrigerator: Not required; keep in airtight container at cool room temperature.
Freezer: Can be frozen for up to 6 months if you want extra shelf life.
Room temperature: Store in a dry, dark place away from moisture; lasts up to a year.
Make-Ahead Tips
- Prepare the dried mango‑mint‑mishri base and store it; you can add the final spices just before use.
- Confirm the mixture is completely dry before grinding to avoid clumping.
Frequently Asked Questions
What is the cultural significance and history of Raw Mango Shikaji Masala in Indian summer cuisine?
Raw mango shikaji is a traditional Indian summer remedy that dates back centuries. It was prepared to combat heat, dehydration, and digestive issues by combining sour mango, cooling mint, and sweet rock sugar, creating a refreshing, health‑boosting drink.
What are the traditional regional variations of shikaji in North Indian cuisine?
In North India, especially Punjab and Haryana, shikaji often includes roasted cumin and black salt, while in Gujarat a version may add a pinch of asafoetida and jaggery instead of mishri. Some regions also add a dash of lemon juice for extra tang.
How is Raw Mango Shikaji traditionally served in Indian households during the summer?
The powdered mix is stored in an airtight jar and, when needed, a teaspoon or two is dissolved in a glass of cool water, sometimes with a few ice cubes. It is served as a refreshing drink after meals or between meals to aid digestion.
During which Indian festivals or occasions is shikaji commonly prepared?
Shikaji is not tied to a specific festival but is popularly prepared during the peak summer months (April‑June) and during family gatherings where a cooling beverage is welcomed, such as weddings or community fairs in hot regions.
What makes Raw Mango Shikaji Masala special compared to other Indian summer drinks?
Unlike ready‑made jaljeera or aam panna, shikaji is a dry spice‑powder that can be stored for years, offering the flexibility to make a fresh drink anytime. The combination of raw mango, mint, and rock sugar provides a unique balance of sour, sweet, and cooling flavors.
What are the most common mistakes to avoid when making Raw Mango Shikaji Masala at home?
Common errors include over‑blending the mango mixture (making it too fine to dry), not spreading the blend thin enough, and storing the powder before it is completely dry, which leads to clumping and mold growth.
Why does this recipe use dhage wali mishri instead of regular granulated sugar?
Dhage wali mishri melts slowly and adds a subtle caramel note while retaining the traditional texture of shikaji. Regular sugar dissolves too quickly and can make the final powder overly sweet and sticky.
Can I make Raw Mango Shikaji Masala ahead of time and how should I store it?
Yes, the dry masala can be prepared weeks or months in advance. Store it in an airtight glass jar in a cool, dry place away from sunlight. For extra longevity, keep a small jar in the freezer.
What texture and appearance should I look for when the mango‑mint mixture is properly dried?
The dried sheet should be completely hard, brittle, and uniformly light‑golden. When you tap it, it should break cleanly without any soft spots or moisture.
What does the YouTube channel India Ka Tadka specialize in?
The YouTube channel India Ka Tadka specializes in easy‑to‑follow Indian home‑cooking tutorials, focusing on traditional recipes, seasonal tips, and health‑beneficial dishes that use everyday ingredients.
How does the YouTube channel India Ka Tadka's approach to Indian summer recipes differ from other Indian cooking channels?
India Ka Tadka emphasizes quick, low‑cost, and health‑focused preparations that can be made with minimal equipment, often highlighting natural remedies for heat and digestion, whereas many other channels focus on elaborate festive dishes.
Last updated: September 6, 2026
