- 1 cup curd
- 500ml full cream milk
- 3 tablespoons sugar
- 4 to 5 cashew nuts
- 4 to 5 almonds
- 7 to 8 saffron strands
- 4 tablespoons warm milk
- ½ teaspoon cardamom powder
- Dry fruits to garnish
- You need to start by making the hung curd. For this, take a bowl and place a sieve over it. Now place a muslin cloth over the sieve and add all the curd to it. Make sure the water is draining into the bowl and not touching the base of the sieve. Pull the ends of the cloth together and keep it in the fridge for 2 to 3 hours.
- Soak the cashew nuts and almonds in warm water for an hour.
- Soak the saffron strands in 2 tablespoons of warm milk.
- In a non-stick pan, add the full cream milk and bring it to a boil.
- Once it comes to a boil, reduce the flame and let the milk boil till it is reduced to half. Then add the sugar.
- Peel the soaked almonds. Blend the cashew nuts and almonds together with 2 tablespoons of milk to form a paste. Add it to the boiling milk.
- Just before turning the heat off, add the saffron milk and cardamom powder.
- Mix well and let it cool. Once it reaches normal temperature, keep it in the refrigerator.
- Once the thickened milk has cooled, add the hung curd and whisk it well with a balloon whisk. Do not do this step in a blender.
- Once it is whisked well, take it out in a glass. Top it up with some dry fruits and enjoy your shahi shikanji cold.
Mayura Sidharth is a nutritionist, health coach and founder of The Tiny Tiffins. The Tiny Tiffins is a venture that aims to inculcate healthy eating habits in kids. The Tiny Tiffins prepares customised meal and tiffin plans for kids and also provides counselling for parents about eating issues in children. You can reach her on Instagram and Facebook @thetinytiffins