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The scorching summer temperatures are here to stay for a while. The craving for cold beverages is bound to be irresistible, thanks to the heat surge.  And what better way to beat the heat than with a glass of refreshing shardai?  This staple thandai drink is all you need to lift your spirits and feel refreshed. At least, that is what Diljit Dosanjh thinks. Ahead of his Orlando concert, the Punjabi singer-actor sprinkled some desi energy at the foreign destination. How? By making shardai, the traditional way. 

Also Read: Diljit Dosanjh’s Chocolate Banana Cake Recipe Has Caught Our Attention

In a video shared on Instagram, Diljit Dosanjh offered fans a glimpse into his shardai-making procedure. ICYDK, shardai is incomplete without nuts (almonds, pistachios), sunflower, pumpkin, poppy, fennel, cardamom and melon seeds. Black pepper and tiny ice chunks can also be used. Diljit was seen grinding all the ingredients into a powdered paste inside a mud vessel, resembling a mortar. With a huge pestle, the Lover singer crushed the items uniformly and blended them well in a circular motion. Once it was done, he took a large brass bowl and gurgled down the cold and freshening shardai all at one go. Rubbing off the liquid from his mouth in style, he seemed ready to entertain the Orlando crowd. 

Watch the video below:

Back in March, Diljit Dosanjh set the American stage ablaze with his Dil-Luminati North America Tour. Ahead of his high-octane performance, he treated himself to a sweet dish Panjiri. In an Instagram video, the Naina hitmaker showed off his culinary skills by preparing the Punjabi staple. Poppy seeds were the first to go into the wok, laced with a dollop of thick ghee. Brown sugar came in next for an extra dose of sweetness. While cooking, Diljit was in high spirits as he revealed that 20,000 tickets were sold for his concert. He danced in joy, mixing the ingredients inside.

Check out the fun video here: 

Also Read: Diljit Dosanjh’s Delicious Meal Combo Is Making Us Hungry

Diljit Dosanjh is quite the foodie, isn’t it?