indore's famous shahi shikanji is a unique shikanji, which is prepared not with lemon and water but with milk and yogurt
we need these ingredients. these are listed in the description box
raw full fat milk
dahi/yogurt. ensure it is absolutely sweet
kesar/saffron
powdered green cardamom
slice pistachios
ground sugar
we need to prepare hung curd from the yogurt
place a large strainer over a vessel and line it with cheesecloth
pour the yogurt into it and cover it with the ends of the cheesecloth then place a lid on top
place it in the fridge for 3-4 hours to let the water in the yogurt drip out
do not make the hung curd too dry
now we need to thicken the milk till it takes on the texture of rabri which is thickened milk including bits of the cream that forms while reducing the milk
heat milk on high heat till it comes to a boil
to make rabri the milk needs to be boiled till it reduces to half of its original quantity
the milk has come to a boil. reduce the heat to low and add the saffron, ground cardamom and ground sugar
stir constantly till the milk reduces to half. keep scraping away the cream that gets stuck to the sides of the pot into the milk
if need be raise & lower the heat as needed while the milk is being reduced
the milk has reduced to half now. the rabri is ready. put off the heat and allow the milk to completely cool down
once it is cold place the milk in the fridge to chill
the rabri is chilled and out of the fridge while the hung curd too is ready as you can see
the excess water has drained out
mix in the layer of cream that has formed over the cold rabri
pour the rabri and hung curd in a blender and blend till smooth and creamy
the shahi shikanji is ready. pour in glasses and serve
if you wish to add ice blend it again. alternately you can place the shikanji poured glasses in the fridge till it is well chilled
garnish with the sliced pistachios and a few saffron strands
do try this shahi shikanji and give your feedback
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