Cooling Traditional Indian Drinks: Summer has arrived. The summer season brings with it scorching sun and gusts of hot wind. During this season, issues such as excessive sweating, dehydration, and persistent fatigue tend to increase. Amidst rising temperatures and intensifying heatwaves, keeping the body cool is essential. While people drink water to stay hydrated, it does not always provide the body with a true cooling effect. Although cold water and chemical-laden commercial soft drinks offer immediate relief, genuine, deep-seated coolness is invariably found in traditional, indigenous beverages.

*Bel ka Sharbat* (Wood Apple Sherbet), *Aam Panna* (Raw Mango Drink), *Sattu*, *Chhaach* (Buttermilk), and *Jaljeera*—these are not merely drinks; they represent a legacy of Indian tradition that provides both relief and energy to the body throughout the summer season. Prepared in households since the era of our grandmothers, these beverages not only keep the body cool but also improve digestion, prevent dehydration, and help maintain natural energy levels within the body. Let us explore five such traditional drinks that, during the summer months, are nothing short of nectar for the body.

5 Cooling Traditional Drinks for Summer—and Their Recipes

**Bel ka Sharbat (Wood Apple Sherbet)**

During the summer season, the *Bel* fruit (Wood Apple) is regarded as a natural remedy. It helps reduce body heat and provides a soothing, cooling effect to the stomach. *Bel ka Sharbat* offers protection against heatstroke during the summer months. Consuming it strengthens the digestive system and helps keep the body cool.

**Method**

Preparing *Bel ka Sharbat* requires very few ingredients. You will need one ripe *Bel* fruit, four glasses of cold water, three to four tablespoons of jaggery (or sugar), and a pinch of black salt. To prepare the sherbet:

Step 1: Break open the *Bel* fruit and scoop out the pulp.
Step 2: Add the water and mash the pulp thoroughly.
Step 3: Strain the mixture using a sieve.
Step 4: Stir in the jaggery (or sugar) and black salt.

Chill the drink before serving.

**Aam Panna (Raw Mango Drink)**

*Aam Panna* is prepared using raw mangoes—a seasonal fruit synonymous with summer. This beverage is considered a quintessential symbol of summer in North India. It plays a vital role in maintaining the body's electrolyte balance. Aam Panna protects against heatstroke, prevents dehydration, and improves digestion.

**How ​​to Make Aam Panna?**

Note down the ingredients required to make this drink: two raw mangoes, three tablespoons of jaggery or sugar, roasted cumin powder, black salt, and mint leaves.

**Step 1:** To prepare Aam Panna, boil the raw mangoes and extract the pulp.
**Step 2:** Place the mango pulp, sugar, and mint leaves into a blender and blend until smooth.
**Step 3:** Add water and the spices to the mixture.

Chill and serve.

**Jaljeera**

This spicy beverage is a delightful blend of both great taste and health benefits. Consuming it improves digestion and provides relief from gas and indigestion. Additionally, it keeps the body feeling refreshed.

**Jaljeera Recipe**

To prepare it, mix one teaspoon of Jaljeera powder into a glass of water.
Then, add lemon juice and black salt.
Garnish with mint leaves, chill, and serve.

**Sattu Sharbat**

In Bihar and Eastern Uttar Pradesh, Sattu is considered the most invigorating summer drink. Consuming it provides an instant energy boost. Sattu Sharbat helps keep the stomach cool and wards off hunger for an extended period.

**How ​​to Make Sattu Sharbat?**

Add two tablespoons of Sattu powder to a glass of cold water and mix thoroughly until dissolved.
Then, add black salt, roasted cumin powder, and lemon juice.

Chill and drink.

**Chhaach (Buttermilk)**

In Indian households, buttermilk is regarded as the ultimate aid for digestion. Consuming buttermilk improves digestive health; it keeps the body hydrated and helps reduce internal body heat.

To prepare it, combine one cup of yogurt (curd) with two cups of water and churn or whisk them together.
Add black salt and roasted cumin powder to the mixture.
Garnish with mint leaves and serve.

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