Shahi Shikanji Recipe
Shahi Shikanji! A creamy, saffron-infused milk drink served chilled !
Servings: 8 servings
Calories: 0.347kcal
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 saffron strands
- 4 green cardamom
- 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.
Video
Nutrition
Serving: 250ml | Calories: 0.347kcal | Carbohydrates: 28.2g | Protein: 15.2g | Fat: 17.5g | Fiber: 0.2g