Name: Indori Shahi Shikanji recipe by Shyama Amit at BetterButter
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 1 .5 litre full cream milk; 1.5 cup curd; sugar as per taste or 8 tablespoon; 2 tablespoon raisins; 1/4 teaspoon cardamom powder; 8-10 saffron strands; For garnishing; chopped almonds to garnish; cherry ( optional)

ABOUT Indori Shahi Shikanji RECIPE

Surprised..!! Yes, it's name is "shikanji " when we hear the name shikanji, we always imagine a cold drink that is made of lemon and water, but here in Indore, it is a famous milk based recipe, so let's start.

Ingredients Serving: 4

1 .5 litre full cream milk
1.5 cup curd
sugar as per taste or 8 tablespoon
2 tablespoon raisins
1/4 teaspoon cardamom powder
8-10 saffron strands
For garnishing
chopped almonds to garnish
cherry ( optional)

Instructions

First of all in a muslin cloth add curd and tie it on a tap to strain excess water for making hung curd.
Now in a heavy bottom pan add milk to boil on low to medium flame till it forms a layer of malai on the top.
Add saffron strands, cardamom powder, sugar and raisins to the milk and boil continuously.
When you will see the malai floating on the top, then with a spatula move it gently towards the sides of pan and stick it on the sides.
Simmer the flame and repeat this process many times to collect malai.
In between stir occasionally so that milk does not get burnt from the bottom.
When milk becomes half of its quantity switch off the flame and scrape the malai from sides and mix it with the milk.
Our rabri is ready keep it aside to cool completely.
Now our hung curd is ready, take it in a bowl.
Now in a mixer jar add rabri and hung curd into it , and curn till both mix together and become smooth.
Our shahi shikanji is ready, chilled in refrigerator and serve with chopped almonds and cherry on the top.

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