Make your own indulgent Almost Ferrero Rocher Chocolate at home with our easy recipe. Perfect for satisfying your sweet cravings!
In the streets of Indore, Madhya Pradesh you will find a drink called Shahi Shikanji. It is not a lemonade but a creamy milk-based drink. You use curd or dahi and dry fruits, saffron and cardamon to make the drink.
Unlike Shahi Shikanji, Shikanji is a lemonade made with water, sugar and lemons. Both the drinks are, however, great thirst quenchers. Enjoyed chilled, they are both perfect for the hot, sweltering heat of Malwa.
These are your ingredients for quantities please check the recipe card.
- Milk: the milk I have used is 6%fat milk.
- Curd or dahi: Freshly set curd. Since the curds should not be sour, I prefer to set my curds at home. It takes 5 hours to set in the warm microwave. For your easy reference here is the video showing how to set curds in the microwave.
- Almond and cashew nuts: Soaked in warm water. We need them to thicken the milk.
- Raisins: it is optional to use raisins. If you plan to use soak them so that swell.
- Saffron: For colour and the aroma.
- Green cardamom: peeled and coarsely pounded, gives a heady aroma Sugar: the sweetener for our delicious chilled milk drink.
- Place a strainer over a bowl. Place a clean muslin cloth on the strainer. On the cloth add the curds. Cover and set aside. It is what the world now calls Greek Yoghurt.
- In separate bowls Soak the almonds, cashew nuts and raisins.
- Rinse a thick-bottomed vessel to heat the milk with water. Rinsing the pan helps prevent the milk from scorching and sticking to the bottom.
- Peel the almonds once they soak and pound the cardamom coarsely.
Preparing The Milk:
- Add the milk and heat it on a high flame until it comes up.
- I also like to add this basundi plate to the milk when I am heating it. This is a ceramic disc and the milk does not burn. I guess it distributed the heat evenly.
- Once the milk is warm add about ¼ cup of milk to the saffron. Set aside.
- Once the milk comes up lower the flame to medium-low and stir the milk occasionally.
- Stirring helps prevent sticking and all the cream that is collecting can be added to the milk.
- Scrape the sides and add the cream to the milk.
- Add the soaked saffron to the pan of milk and continue heating.
- You need to heat the milk until it reduces to half the original quantity. That is, I need to have about ½ litre of milk in my pan.
- Remove the milk from the gas and let it cool.
Blending the Shahi Shikanji:
- In the mixer jar add the peeled almonds, cashew nuts and sugar.
- Remove the hung curd from the strainer and add it to the mixer.
- Run the mixer till the nuts are finely ground. If the mixture needs it, add ¼ cup milk and grind.
- Add the rest of the cooled milk, green cardamom, and raisins and run the mixer till well blended.
- Transfer to the fridge to chill.
Serve in glasses topped with dry fruits. If you have silver or brass glasses use them for an added traditional touch.
- Milk: If you want to save time, use store-bought rabdi. If using rabdi avoid sugar.
- Sugar: adjust the quantity as needed.
- Nuts and seeds: I like to use some pistachios and melon seeds too.
- While blending, add some mango pieces you will have mango shikanji
- Add some dried rose petals, or Rooh Afza and enjoy Shahi Gulab Shikanji.
- Some pumpkin spice mix will make it a pumpkin latte.
- Thick-bottomed pan
- Muslin cloth
- spoons and ladles
- Basundi plate
- Glasses to serve
- This is a milk product; store it in the refrigerator and finish it in a day or two maximum.
- As an experiment, I have frozen some of the Shahi Shikanji in the freezer. This is what it looked like and tastes good. Finish it like a kulfi do not let it defrost.
- Hang freshly set curds for a few hours for a smooth and creamier texture.
- Prevent milk burning by adding a basundi plate while heating. It distributes heat evenly.
- Scrape the sides of the pan as the milk heats. Add it back into the milk for extra richness.
- Heat the milk on medium to low flame till it reduces to half. This will give you the consistency needed in your Shahi Shikanji.
- Allow the mixture to cool fully before blending for a smooth and velvety Shahi Shikanji.
Looking for other recipes like this? Try these:
These are my favourite dishes to serve with Shahi Shikanji:
Some easy Summer Delights:
Creamy saffron-infused delight, Shahi Shikanji blends tradition and richness. A royal sip with soaked nuts, perfect for summer refreshment! Try it now!
Shahi Shikanji Recipe
- Thick bottomed pan
- Small bowls to soak nuts
- A small muslin cloth
- Spoons and Ladles
- Basundi plate
- 1 litre milk 6% fat
- 1 cup curds freshly set
- 12 almonds soaked
- 12 cashew nuts soaked
- 1 tablespoon raisins
- 15-20 strands saffron
- 4 green cardamoms
- 4 tablespoon sugar
- Place a strainer over a bowl. Cover it with a clean muslin cloth and add the curds. Cover and set aside.
- Soak almonds, cashew nuts, and raisins in separate bowls.
- Peel almonds after about 30 minutes and coarsely pound cardamom.
- Rinse your thick-bottomed vessel with water to avoid scorching.
- On high flame, heat the milk until it starts rising. Use a basundi plate to prevent burning.
- Add ¼ cup of milk to the saffron and set aside.
- Lower the flame to medium-low and let the milk simmer.
- Stir occasionally to prevent sticking and incorporate cream. Scrape the sides and add cream to the milk.
- Add soaked saffron to the milk and continue heating. Until the milk reduces to half the original quantity (approximately ½ litre).
- Remove the milk from the heat and let it cool.
- In a mixer jar, combine peeled almonds, cashew nuts, and sugar.
- Add hung curd and blend until nuts are finely ground.
- If needed, add ¼ cup milk to help blend.
- Incorporate the rest of the cooled milk, green cardamom, and raisins.
- Blend until well combined.
Chill and Serve:
- Transfer the mixture to the fridge to chill.
- Serve the chilled drink, topped with dry fruits.