Shahi Shikanji or Indori Shikanjvi is a milk based cooling drink unlike the regular shikanji prepared with lemon and water. This Shikanji is famous across Madhya Pradesh in India especially Indore. It is made from thickened milk mixed with maska (obtained from hanging the curd or yoghurt) and flavoured with cardamom (elaichi) and saffron (kesar). This drink sure tastes heaven! This recipe is simple and even beginners can make it. Beat the heat this summer with this Shahi Shikanji!
पढ़े: इंदौर स्पेशल शाही शिकंजी रेसिपी हिंदी में
पढ़े: इंदौर स्पेशल शाही शिकंजी रेसिपी हिंदी में
Click the PLAY BUTTON below to view the video recipe of Shahi Shikanji:
INGREDIENTS:
For Thick Milk:
500 ml Full Fat Milk
1-2 Pinch Saffron (Kesar)
1-2 Pinch Cardamom (Elaichi) Powder
3 Tbsp Sugar
For Dahi Maska (Hung Curd):
200 gm Fresh Curd / Yoghurt
Pistachios for decoration (optional)
Ice cubes for serving (optional)
SERVES: Makes 400 Ml (2 glass) of Shahi Shikanji
PREPARATION TIME: 20 Min
COOKING TIME: 30 Min
TOTAL TIME: 50 Min
* 1 CUP = 237 ML
METHOD:
Preparing the Thick Milk (Rabdi):
1. In a Pan add Full Fat Milk and bring to boil on High Flame.
2. Once milk boils reduce flame to low-medium, add Saffron (Kesar) and cook till milk reduces to half quantity (about 15-20 min). Keep stirring occasionally.
3. Once milk reduces to half, add Cardamom (Elaichi) and Sugar. Stir and cook for 1-2 min till Sugar dissolves.
4. Switch off flame and transfer to a bowl and allow to cool down.
5. Once cool put it in refrigerator to chill for 6-8 hours.
Making Maska (Hung Curd):
1. Put a fine strainer or muslin cloth over a bowl and put fresh curd / yoghurt over strainer/cloth so that its water gets drained in the bowl.
2. Cover the curd and keep it in refrigerator for about 8 hours. Water from curd will collect in the bowl below and we will have hung curd!
3. After 8 hours Hung curd would be ready and its water would have released.
4. Take out hung curd in a separate bowl.
Preparing Shahi Shikanji:
1. Put the Hung Curd and Thick Milk (Rabdi) in a mixing jar and churn till it turns creamy. Alternatively use hand blender.
2. Shahi Shikanji is ready to serve! Serve with Ice cubes!
TIPS:
1. Add Saffron (Kesar) while cooking milk to ensure Saffron gives out its colour and aroma.
2. It is important to keep Curd covered while in refrigerator or else the hung curd will dry up.
3. While mixing Hung Curd and Thick Milk, you can add more sugar or ice if you prefer.
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