Chia seeds shikanji Recipe | Simple Vegetarian Method — Simple Breakfast You Can Make Today

A celebrated classic from the Indian culinary tradition, this recipe has been enjoyed by generations of home cooks across India. Start your morning right with a nutritious, energy-boosting breakfast that keeps you going until lunch.

Whether you're a seasoned home chef or a curious beginner, this Chia seeds shikanji recipe is designed to deliver restaurant-quality results in your own kitchen. The step-by-step video above walks you through every technique — from preparation to plating — so you can cook with confidence.

The recipe uses 5 key ingredients including chia seeds, lemon, honey, black salt. Each serving contains approximately 90 calories, with 3g of protein — making it a guilt-free addition to your diet.

Did you know? A modern twist on the classic North Indian summer drink. Fun fact: Shikanji originated in Punjab as "shikanjbeen," a Persian honey-lemon sherbet. Chia seeds, native to Mexico, were added in the 2010s for their gel-like texture. Black salt (kala namak) is mined from Himalayan volcanoes and aids digestion—an Ayurvedic secret. Street vendors near Delhi’s Red Fort serve it with roasted cumin for extra zest. Today, it’s a gym-goer’s favorite for electrolyte balance, replacing sugary sports drinks!