Nimbu Saan | How to make Nimbu Saan

By Namita Tiwari  |  27th Dec 2016  |  
4.5 from 2 reviews Rate It!
  • Nimbu Saan, How to make Nimbu Saan
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About Nimbu Saan Recipe

On sunny afternoons in the hills in winters, you’ll find people basking in the Sun on rooftops or courtyards. People gossiping, knitting or cleaning veggies for dinner or engaged in some routine chore or just sleeping and definitely making Nimbu Saan. All ingredients are sourced locally or from their fields. It is a tangy and finger licking preparation that is eaten almost every day. Rich in fiber, antioxidants, vitamins and specially Vitamin-C, it contributes to good health in winters. It is a great appetizer and you just can't have enough of it.

Nimbu Saan is a delicious dish which is enjoyed by the people of every age group. The recipe by Namita Tiwari teaches how to make Nimbu Saan step by step in detail. This makes it easy to cook Nimbu Saan in your kitchen at home. This recipe can be served to 5 people. You can find this dish at most restaurants and you can also prepare Nimbu Saan at home. This amazing and mouthwatering Nimbu Saan takes 60 minutes for the preparation and 10 minutes for cooking. The aroma of this Nimbu Saan is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Nimbu Saan is a good option for you. The flavour of Nimbu Saan is palatable and you will enjoy each and every bite of this. Try this Nimbu Saan and impress your family and friends.

Nimbu Saan

Ingredients to make Nimbu Saan

  • 500 gms fresh thick curd
  • 3 tablespoons bhang seeds (hemp seeds)
  • 1 bunch fresh green coriander
  • salt to taste
  • jaggery to taste
  • 1 lime
  • 2 malta / kinnow/oranges
  • 2 ripe bananas
  • 1 pomegranate
  • 2 medium size fresh sweet radish(mooli)

How to make Nimbu Saan

  1. Take bhang seeds in a thick bottom wok. Roast on medium flame. Stir continuously. Soon the seeds will begin to crackle and change colour. Turn off the heat. Leave to cool.
  2. Clean coriander. Wash. Chop the tender stems and leaves.
  3. Take roasted bhang seeds and coriander in chutney maker. Blend. Add water if the paste is thick and not smooth. You should get a very smooth and fine paste.
  4. Whip curd until smooth.
  5. Add salt and jaggery. Grate jaggery so that it dissolves in curd.
  6. Add bhang and coriander paste to curd. Keep aside.
  7. Take a sharp knife and remove the outer thick skin (rind) of the lime. Cut horizontally into two. Cut each half vertically into four. Remove the juicy hair carefully. Discard white membranes and seeds.
  8. Peel malta / kinnow / oranges. Remove the juicy hair. Discard membranes and seeds.
  9. Peel and cut bananas.
  10. Peel and collect pomegranate seeds.
  11. Peel and dice radish finely.
  12. Add all the fruits and radish pieces to curd.
  13. Mix well and serve fresh.

My Tip:

Bhanga-Coriander paste should be really fine. Balance salt and jaggery to get the right taste. Sweetness should be on the higher side. Curd should be thick and not runny.

Reviews for Nimbu Saan (2)

Anupama Kumari2 years ago

Lovely recipe Namita :)

Anshu Pande2 years ago

Oh didi u just read my mind..I had some galgal from our tree in Almora and I wanted to make this saan and wanted it's authentic recipe..and there it is.. muaah

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