Quench Your Thirst This Summer with These Unique Maharashtrian Drinks by Dr. Rupali

The only way to endure this scorching summer heat is with a comforting drink or a refreshing homemade beverage. If you’re tired of the same old recipes and want to challenge your palate, then this Guest Blog featuring Dr. Rupali is exactly what you need.

Dr. Rupali has a strong presence on Instagram, and for all the right reasons! Beyond her passion for cooking, her Instagram is filled with playful and experimental culinary efforts as a recipe developer and innovator. If you, too, want to try her incredible recipes, then this article on delicious Maharashtrian drinks for summer is what you’re looking for. Let’s begin, shall we? 

1. Kairiche Panhe (Raw Mango Cooler)

A classic summer drink in most Maharashtrian households, kairiche panhe is a tangy-sweet delight made using raw mangoes. Known for its refreshing flavour and health benefits, this drink is often served to guests during summer get-togethers or family meals.

Why it’s perfect for summer:

Raw mango is known to prevent heat strokes and dehydration. It's rich in Vitamin C and iron, and the jaggery used in the recipe adds natural sweetness and energy. This is the perfect summer drink that'll leave you feeling refreshed. 

Ingredients:

1. 2 medium-sized raw mangoes (preferably Rajapuri or Totapuri)

2. 1/2 cup grated jaggery (adjust to taste)

3. 1/2 tsp cardamom powder

4. A pinch of salt

5. 3–4 cups cold water

Method:

1. Wash and boil the raw mangoes in a pressure cooker for 3–4 whistles until soft.

2. Once cooled, peel the skin and extract the pulp.

3. In a blender, add the pulp, jaggery, cardamom powder, and salt. Blend until smooth.

4. Add cold water and blend again to get a smooth, slightly thick drink.

5. Chill in the fridge and serve cold with a few ice cubes.
Kairiche panhe is a delicious way to stay hydrated and energised during the summer. It’s easy to make and perfect for kids and adults alike.

2. Watermelon Panhe (Watermelon Cooler)

This creative twist on the traditional panhe uses juicy watermelon, giving the drink a fresh, fruity flavour. It’s light, colourful, and incredibly cooling — perfect for hot afternoons.

Why it’s perfect for summer:

Watermelon is over 90% water, which makes it a great source of hydration. It's rich in
antioxidants, helps reduce body heat, and supports digestion.

Ingredients:

1. 2 Thick pieces of watermelon (rind removed)

2. 1 tbsp powdered sugar (adjust to taste)

3. 1/2 tsp chaat masala

4. A pinch of rock salt

5. 4–5 fresh mint leaves

6. Juice of 1/2 lemon

7. Ice cubes (optional)

Method:

1. Remove the rind and cut the watermelon into thick pieces.

2. Roast each piece directly over a gas flame using tongs, until slightly charred on the edges and
the surface shows roasted marks. This gives the watermelon a smoky depth of flavour.

3. Let the roasted watermelon cool slightly, then roughly chop it into smaller pieces.

4. In a blender, add the roasted watermelon, powdered sugar, chaat masala, rock salt, mint
leaves, and lemon juice.

5. Blend everything into a smooth mix.

6. Add cold water (if needed) and blend again to get your desired consistency.

7. Strain the drink if preferred, then pour into serving glasses.

8. Add ice cubes and garnish with mint leaves.
This watermelon panhe is a fun, modern Maharashtrian drink that you’ll want to make all season long. It’s naturally sweet and ultra-refreshing!

3. Solkadhi

A staple in Konkan households, solkadhi is both a drink and a digestive cooler. Traditionally enjoyed after meals, it’s made using kokum and coconut milk, and has a beautiful pink hue.

Why it’s perfect for summer:

Kokum is a natural body coolant and helps in digestion. Coconut milk adds healthy fats and a calming effect on the stomach, making solkadhi both nourishing and hydrating.

Ingredients:

1. 4–5 dried kokum (also known as punarpuli / bhirand / kaatampi)

2. 1 cup freshly grated coconut

3. 1-inch piece of ginger

4. 2 green chillies

5. 1 tsp cumin seeds

6. 1⁄2 tsp salt (adjust to taste)

7. 2 tbsp fresh coriander, finely chopped

8. 1 cup water (for grinding)

Optional:

1–2 garlic cloves (for a more authentic Malvani flavour)

Method:

1. Place the dried kokum in a small bowl and add 1⁄2 cup of hot water. Let it soak for at least 2 hours.
This softens the kokum and helps release its sour juice.

2. After soaking, gently squeeze the kokum in the water to extract as much juice as possible. Strain
the mixture and discard the pulp. Keep the bright pinkish kokum extract aside.

3. In a blender, add grated coconut, ginger, green chillies, cumin seeds, and garlic (if using). Pour in 1 cup of water and blend to a smooth paste.

4. Pour the blended mixture into a muslin cloth or fine strainer and squeeze out the coconut milk.
You can repeat the process with some more water for thinner milk if desired.

5. Combine the extracted coconut milk with the kokum juice. Add salt and chopped coriander. Stir
well.

6. Refrigerate the Sol Kadhi for at least 30 minutes. Serve cold, either as a digestive drink or with rice and spicy curries. It is soothing, tangy, and light — perfect for hot days or after a heavy meal. A must-try if you love balanced flavours with a touch of spice.

4. Kokum Taak (Kokum buttermilk)

Kokum and buttermilk are both individually cooling, but together, they make a super drink! This fusion is best served with meals to aid digestion and keep the body cool.

Why it’s perfect for summer:

Buttermilk is rich in probiotics and hydrates the body while aiding digestion. Kokum prevents
acidity and has antioxidant properties.

Ingredients:

1. 5–6 dried kokum petals (soaked in warm water for 30 mins)

2. 3–4 tbsp curd (dahi)

3. 1/2 tsp roasted cumin powder

4. Rock salt to taste

5. 1/2 to 1 tsp sugar (adjust as per preference)

6. 1.5 to 2 cups cold water (divided)

7. Ice cubes (optional)

Method:

1. Soak kokum petals in warm water for 30 minutes to extract their flavour and colour.

2. In a blender, add the soaked kokum (along with the soaking water), curd, rock salt, roasted
cumin powder, and sugar.

3. Add about 1/2 cup of water and blend everything until smooth.

4. Strain the mixture using a fine sieve to remove any coarse bits.

5. Add more cold water (as needed) to adjust the consistency to your liking.

6. Serve chilled. Optionally add ice cubes or a few coriander leaves as garnish.

The blend of tangy kokum, creamy curd, and the light sweetness makes it a perfect hydrating drink for summer afternoons — plus it aids digestion and refreshes the body.

5. Kokum Sharbat

This sweet and tangy drink is a true summer hero in Maharashtrian homes. Made from dried
Kokum petals, this sharbat is something I love to prepare in batches and keep ready in the fridge!

Why it’s perfect for summer:

Kokum helps regulate body temperature, prevents dehydration, and supports digestion. It also contains hydroxycitric acid (HCA), which is known to suppress appetite and promote metabolism. This unique summer drink will make you feel energised. 

Ingredients:

1. 10–12 dried kokum petals

2. 2 tbsp sugar (or jaggery, adjust to taste)

3. 1/4 tsp black salt

4. 1/2 tsp roasted cumin powder

5. 1.5 to 2 cups cold water

6. Ice cubes (optional)

Method:

1. Soak the kokum petals in about 1/2 cup of warm water for 2 hours or until they soften and
release a deep red colour.

2. In a blender, add the soaked kokum, sugar (or jaggery), black salt, and roasted cumin powder.

3. Add cold water and blend everything.

4. Strain the mixture.

5. Taste and adjust sweetness or salt as needed.

6. Serve chilled with ice cubes, optionally garnished with a mint leaf or a lemon slice.
Homemade kokum sharbat is a must-have during peak summer. It’s quick to prepare, naturally
refreshing, and feels like a taste of Konkan in every sip.

6. Bonus Variation – Kokum Mojito

You can also use kokum sharbat as a base and turn it into a kokum mojito with mint, lemon juice, and soda for a fun twist.

1. In a glass, add mint leaves, lemon juice and sugar. Muddle gently to release the mint flavour.

2. Add the kokum concentrate or sharbat.

3. Fill the glass with ice cubes. Add soaked sabja seeds (optional)

4. Pour soda (or cold water) over it.

5. Stir gently and garnish with lemon slices and mint.

This version retains the tang of kokum with the freshness of mint and lemon, perfect for summer parties or a fancy homemade cooler.

If you wish to try more such unique recipes from Maharashtra, check out 5 Mouth-Watering Maharashtrian Recipes to Try This Summer!