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.
For Vasant Panchmi, the offering made to Goddess Saraswati is yellow. The offerings could be Shira, Sakhar Bhat, Besan Ladoo, Haldi Doodh, Ambe Dal, Moong dal Kheer, Chawal ki Kheer.
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Ingredients
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.
Instructions
You pre-prep:
- 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.
Serving:
Serve in glasses topped with dry fruits. If you have silver or brass glasses use them for an added traditional touch.
Substitutions
- 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.
Variations
- 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.
Equipment
- Thick-bottomed pan
- Bowls
- Strainer
- Muslin cloth
- spoons and ladles
- Basundi plate
- Blender
- Glasses to serve
Storage
- 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.
Pro Tips
- 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.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favourite dishes to serve with Shahi Shikanji:
Some easy Summer Delights:
To Summarize:
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
Equipment
- Thick bottomed pan
- Small bowls to soak nuts
- A small muslin cloth
- Strainer
- Spoons and Ladles
- Basundi plate
- Blender
- Glasses
Ingredients
- 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
Instructions
Pre prep:
- 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.
Heat Milk:
- 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.
Blend:
- 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.
vaishali sabnani says
The last I visited Indore was a good 24 years back and have faint memories of Chaappan...the shikanjvi is like a royal treat..more like a rich kesar badaam shake.
Priya Suresh says
Shahi Shikanji is asking me to have some glasses rite now, very rich and delicious drink.
Nivedhanams Sowmya says
refreshing!!!
The Pumpkin Farm says
such a lovely post..you were lucky to have travelled so much...i envy you now...your drink also looks perfect for the state..it is rich and creamy refreshing drink
Saraswathi Tharagaram says
Very similar to badam kheer and very easy to prepare..
Varadas Kitchen says
I have heard a lot about this drink. I am sure it is a real treat. What is not to like in thickened milk garnished with all the good stuff?
Gayathri Kumar says
What a rich refreshing drink? Looks fantastic...
Nalini's Kitchen says
Shahi shikanji looks so refreshing and sounds inviting...
Jayanthi Padmanabhan says
such a creamy decadent drink.. lovely
Srivalli says
Archana, so nice to read about your memories..lol..:)..and yes I remember the serving glass..I would say it was worth it..:P..and the drink sounds awesome..
Harini-Jaya R says
Love the creamy look of this ever popular drink!
Chef Mireille says
looks so rich and decadent
Pavani N says
Lovely post Archana and that shahi shikanji sounds so rich and delicious.
Usha says
It was nice reading your memories of this state. Shahi shikanji looks rich and delicious!
Manjula Bharath says
OH my such an delicious and rich shikanji there 🙂 Even i made them but your look very tempting archana 🙂
Jagruti Dhanecha says
Shahi Kanji, I heard the first time. What a rich and delicious looking drink, feel like grabbing that glass from the screen.
ArchanaPotdar says
Thanks, Jagruti. I loved it too.
Pavani says
Dessert looks so creamy and tempting.Thanks for sharing the recipe.
ArchanaPotdar says
Thanks, Pavani.
Mayuri Patel says
A tempting, cooling and filling Shahi Shikanji. Love how inviting it looks. So reminds me of the Gujarati Doodh Pak but without a bit of the rice in it. Would be ideal to have as a light meal.
ArchanaPotdar says
Thanks, Mayuri.
Seema Sriram says
The shahi shikanji was certainly loved by my kids. I like that it has fresh set yogurt that tastes sweeter.
ArchanaPotdar says
I am glad your kids liked it, Seema.
Mayuri Patel says
I once had the opportunity to taste shahi skikanji at a wedding. It is such a delicious, cooling and filling drink. Seriously, we felt full after having it. Now I have a recipe to follow and make it at home. The rooh afsa variation sounds tempting.
ArchanaPotdar says
Yes, you feel full but it is well worth it.
Priya Srinivasan says
Shahi shikanji such a royal treat archana! Love how fresh it must be tasting. My kids would definitely love the mango variation. Perfect drink to make for parties!
ArchanaPotdar says
😀 I thought so. In my place it was the rose and rooh afza variation.
Neha (My Culinary Expressions) says
How come I missed this shahi shikanji when I visited Indore's Rajwada area. Never mind, I can catch up with your recipe for this thick luscious royal shikanji. The badam, saffron, cardamoms and the creaminess all justify this drink's name. Lovely post!
ArchanaPotdar says
Rajwada! I just could not remember the name. That is an amzaing place isn't it! Thanks Neha. Make some and enjoy.
Kalyani says
Shahi shikanji does sound and look royal and with so many 'summer-friendly' ingredients going in, this is a must try for sure
ArchanaPotdar says
😀 Do try.
Sarika (Spice zone) says
Archana this is something totally new for me. Sounds so royal. Will definitely be trying this recipe
ArchanaPotdar says
Please do, Sarika.
Pavani says
Wow, this was such a refreshing and delicious drink. Turned out so creamy and decadent. Thank you for sharing this recipe.
ArchanaPotdar says
😀 thanks for trying, Pavani.
Srivalli says
Oh I love this dish Arch, thank you for sharing such a sinful dessert, it turned out so good that we were craving for more!
ArchanaPotdar says
Thanks for trying and the feedback, Valli.
Amara Annapaneni says
Thanks for sharing such a wonderful dessert Archana. Will sure give it a try.
ArchanaPotdar says
Welcome.
Priya Vj says
A royal drink indeed . Shahi shikanji sounds like a perfect summer treat . I would definitely make it this summer ☀️
ArchanaPotdar says
Thanks, Priya.
Usha Rao says
Such a flavorful drink. Loved shahi shikanji! I was curious how mixing milk and curd would taste and to my surprise, loved it!
ArchanaPotdar says
Thanks, Usha.I am glad you liked it.
Sandhya Ramakrishnan says
What a treat this was Archana! I made a small batch last evening for the evening drink and my son loved it. I am excited to try the mang and rose variation soon as well.
ArchanaPotdar says
I am glad your son liked it, Sandhya. Do try the the variations too and let me know how it goes.
Srivalli says
This drink is rocking Arch, such a delicious one to make for festivals!