Lightly grate the outer skin of each lemon using a grater.

Just one light stroke around the lemon — you're only removing the glossy upper layer, not the entire peel. This helps the salt penetrate better and improves taste and texture.

Wash the grated lemons thoroughly under clean water.

Pat them dry completely using a clean cotton cloth or kitchen towel. There must be no moisture left — this step is very important to prevent spoilage.

Take a clean, dry glass jar and make sure it has an airtight lid.

Place the whole lemons (do not cut or prick them) into the jar one by one.

Add rock salt or normal salt over the lemons.

Close the jar tightly and shake it gently so that the salt gets evenly distributed over the lemons.

You can keep the jar near a window or on a balcony where there’s natural light — but direct sunlight is not necessary. It can also be kept inside in a cool, dry place

Let the lemons mature for 30 to 45 days.

Every 2–3 days, give the jar a gentle shake to rotate the lemons and redistribute the salt.

Over time, the lemons will release juice, become soft, and develop a mellow, tangy, and salty flavor — that’s when your Nimbu ki Nimki is ready to enjoy!