If you love Bengali food, try these summer-special drinks
Summer season is already here and cooling drinks are a must-have during this time to boost your energy and rejuvenate your body. Summer coolers and sherbats not only refresh you but also maintain your body's water balance. While nimbu pani and fruit juices are classic recipes, there are several Bengali drinks as well that are extremely refreshing. Here are five summer-special Bengali drinks.
Bael panna
Bael or wood apple is loaded with nutrients like vitamins, minerals, and fiber. It also helps treat constipation and ease your bowel movement. Break open a bael, and scrape out the pulp in a bowl. Add water and let it rest. Mash the pulp. Add chilled milk, jaggery powder, and black salt and mix well. Strain it, add ice cubes, and serve chilled.
Daab sherbat
This hydrating daab sherbat will give you instant energy and soothe your soul. Made with tender coconut, it is packed with antioxidants that aid in digestion and keep your heart healthy. Pour fresh coconut water into a tall glass. Scrape off tender coconut meat, finely chop it and add to the glass. Add mint, lemon juice, and honey and mix well.
Gondhoraj ghol
Packed with the zesty and fresh flavor of gondhoraj lebu and the creamy texture of yogurt, this Bengali ghol recipe is a perfect treat during summer. It will cool down your body and keep you refreshed. Blend yogurt, sugar, water, and salt in a mixer until smooth and nice. Add gondoraj lebu zest, ice cubes, and gonghoraj juice and blend again. Serve chilled.
Aam pora shorbot
A Bengali favorite drink, aam pora shorbot is a spiced raw mango drink that has a smoky and tangy flavor. Wash raw mangoes and roast them. Peel and discard the charred skin. Blend the mango pulp with black salt, roasted cumin powder, and mint leaves. Add this mixture to a glass, along with chilled water and jaggery, and whisk well. Add ice cubes.
Tentul jol
Rich in antioxidants, tentul jol or tamarind water is great for your stomach and helps relieve constipation. Soak ripe tamarind in water for one hour and squeeze out the pulp. Strain the pulpy water. Saute black mustard seeds in mustard oil. Add the strained water, sugar, and salt, stir well, and boil for some time. Add lemon juice, stir well, refrigerate, and serve chilled.
