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Gulabi Paanaka | Pink Rose Lemonade
Prep Time
3 hrs
Cook Time
15 mins
 
Course: Drinks
Cuisine: Indian
Keyword: gulabi paanaka, paanaka, pink lemonade
Servings: 4
Ingredients
  • 3 medium sized ripe yellow lemons
  • 750 ml water
  • 1/2 cup sugar
  • 1 tbsp sabja seeds / basil seeds
  • 1/2 cup water for soaking sabja seeds
  • 1 tsp Badam pisin / Badam Gond / Almond Gum / Gum Tragacanth
  • 1 cup water for soaking badam gondh
  • Rooh Afza as needed 1 tsp per cup serving
other
  • glasses to serve
Instructions
  1. Soak Badam pisin gondh in water in a tall glass or bowl for 2-3 hours. It will bloom to 5 times its volume. So choose the container accordingly.
  2. At the end of the soaking time, if you see that some resin is still yet to bloom, add some more water
  3. Soak sabja seeds in clean water in a glass for 30 mins until it swells up and appears jelly like.
  4. Wash the lemons and Roll them over the counter to help get all the juice.
  5. Cut them and squeeze all the juice into a container. Strain the seeds
  6. Add sugar to soak the juice (this gives the approx quantity of suagr required in case the lemon juice is more)
  7. Add water and stir to dissolve all sugar
  8. Taste test and adjust sugar if needed. Remember Roof Afza is also sweet
  9. To assemble the Gulabi Paanaka, Take a glass
  10. Add 1 tbsp of sabja seed jelly, top it with 1 tbsp bloomed badam pisin then layer it up with 1 tsp of Rooh Afza
  11. Pour the plain lemonade to fill the glass
  12. Swirl it and enjoy the drink while chewing the badam pisin bits and sabja jelly
Notes

jaggery powder can surely be used . I have used sugar because I wanted to keep that pink color

look for smooth skinned lemons (indicated ripe and juicy)

if you don't have rooh afza, rose syrup can be used

You can add adjust each component of this drink to suit your individual taste