Summer in Pakistan is not just about long days and blazing heat — it’s also about rediscovering age-old traditions of natural cooling drinks that our grandparents relied on. Long before carbonated sodas and packaged juices became common, rural households prepared refreshing drinks from local fruits, herbs, and seeds. These forgotten desi drinks were not only hydrating but also deeply nourishing, offering minerals, natural sugars, and cooling properties that kept the body balanced even in extreme heat.

Today, as we move toward healthier, chemical-free living, it’s time to bring these traditional drinks back to our tables. Here are six timeless desi summer coolers from different regions of Pakistan — each with a story, cultural relevance, and a recipe you can try at home.

1️⃣ Sattu Drink – Rural Punjab’s Summer Energy Booster

Why it matters:
Sattu, made from roasted barley or gram flour, has been Punjab’s natural energy drink for centuries. Farmers carried it to the fields for strength and hydration. It cools the stomach, prevents heatstroke, and provides long-lasting satiety.

Step-by-Step Recipe:

1. Take 3 tablespoons of sattu (roasted gram flour).
2. Mix it in 1 glass of cold water.
3. Add a pinch of black salt, roasted cumin powder, and lemon juice.
4. Stir well until smooth.
5. Sweeten with jaggery or honey if desired.

Nutri-Note: Packed with protein, fiber, and cooling minerals — it’s a healthy alternative to carbonated soft drinks.

2️⃣ Bael Sherbet – Sindh’s Forgotten Fruit Cooler

Why it matters:
The bael fruit (wood apple) grows abundantly in Sindh but is rarely used today. Traditionally consumed as a summer sherbet, bael is known for its cooling effect on the stomach, relief from acidity, and digestion support.

Step-by-Step Recipe:

1. Break open a ripe bael fruit and scoop out the pulp.
2. Soak it in water for 30 minutes and mash well.
3. Strain through a sieve to remove seeds and fibers.
4. Add cold water, jaggery or sugar, and a squeeze of lemon.
5. Chill before serving.

Nutri-Note: Rich in vitamin C, calcium, and antioxidants, this drink restores hydration while improving gut health.

3️⃣ Gondh ka Sharbat – Cooling from Rajasthan to Balochistan

Why it matters:
Gondh (edible gum from acacia trees) is soaked overnight and turned into a cooling sherbet. Popular in Rajasthan and parts of Balochistan, this drink reduces body heat, prevents dehydration, and strengthens joints.

Step-by-Step Recipe:

1. Soak 2 tablespoons of gondh crystals in water overnight.
2. In the morning, they will swell and turn soft.
3. Mix them in chilled milk or water.
4. Add sugar, honey, or jaggery to taste.
5. Flavor with a pinch of cardamom.

Nutri-Note: Gondh strengthens bones, hydrates the body, and works as a natural coolant in extreme summer.

4️⃣ Tukh Malanga Sharbat – Basil Seeds’ Magical Cooler

Why it matters:
Known as basil seeds, tukh malanga are widely used during Ramzan in Pakistan. These tiny black seeds swell in water and form a gel-like texture that naturally cools the body and aids digestion.

Step-by-Step Recipe:

1. Soak 1 tablespoon of tukh malanga seeds in water for 30 minutes.
2. In a glass, add cold water or milk.
3. Stir in soaked seeds, rose syrup or honey.
4. Top with ice cubes for extra freshness.

Nutri-Note: Provides instant cooling, helps in weight management, and keeps the stomach light yet satisfied.

5️⃣ Kashmiri Kahwa (Iced) – A Royal Twist to Summer

Why it matters:
Kashmiri Kahwa is usually served hot in winters, but traditionally, it was also cooled and consumed in summers. With green tea, saffron, and spices, it refreshes the body while boosting immunity.

Step-by-Step Recipe:

1. Boil 2 cups of water with cinnamon, cardamom, and cloves.
2. Add green tea leaves and steep for 3 minutes.
3. Strain and cool to room temperature.
4. Add honey, saffron strands, and crushed almonds.
5. Chill in the fridge and serve cold.

Nutri-Note: Works as a natural detox drink with antioxidants, keeping the body light and energized.

6️⃣ Chia Seed Sharbat – Gilgit Baltistan’s Modern Revival

Why it matters:
Though chia seeds are global now, their local counterpart was long used in Gilgit-Baltistan. Soaked in water, they provide sustained hydration and were often consumed by mountain farmers during summer treks.

Step-by-Step Recipe:

1. Soak 2 tablespoons of chia seeds in water for 20 minutes.
2. Mix with milk or fruit juice.
3. Add honey or jaggery for sweetness.
4. Chill before serving.

Nutri-Note: Excellent for hydration, rich in omega-3 fatty acids, and keeps energy levels steady.

🌸 Final Sip: Reclaiming Our Heritage

These forgotten desi drinks aren’t just about quenching thirst — they’re about reconnecting with cultural roots, supporting health naturally, and moving away from processed, sugar-loaded drinks. This summer, let’s revive these traditional coolers and bring their refreshing wisdom back to our kitchens!