Indori Shahi Shikanji Recipe, A Royal Drink To Stay Hydrated With This Summer

Think Shikanji and your mind will immediately go to a summery, lemon-packed watery drink that is both refreshing and hydrating. But did you know that there is a variety of Shikanji made in India that is milky instead of watery, and flavoured with saffron instead of lemon? If you didn’t then it is time to make your acquaintance with Indori Shahi Shikanji. 

Shikanji, as you might already know, is traditionally made with water, lemon juice and flavour additions like cumin, salt, ginger, mint leaves and occasionally saffron. The drink is popularly consumed across North India and even Pakistan during the summer months, primarily to keep the hydration levels up, the body’s electrolytes balanced and to prevent heatstroke. On the diametrically opposite side of this Shikanji, are milk-based summer drinks like Thandai—which are flavoured with saffron, dry fruits—and yoghurt-based summer drinks like Lassi and Chaas. 

Indori Shahi Shikanji, which is a staple across Madhya Pradesh homes during summers, seems to be a unique mixture of the concepts behind milk- and yoghurt-based summer drinks—and yet, it is called a Shikanji. In fact, despite its name, Shahi Shikanji doesn’t even call for lemons at all! So how was this unique drink called Shahi Shikanji born? 

Madhuram Sweets, a sweet shop located in Indore’s Chappan Dukan area (famed for 56 amazing food shops serving Madhya Pradesh’s favourite delicacies, sweet and savoury) is credited to have popularized Shahi Shikanji across the state and beyond. The golden-hued drink is said to have been invented in the Malwa region as a summer thirst-quencher. Though it borrows the name Shikanji from the North Indian drink, the addition of Shahi or royal refers to the use of milk, saffron, some dry fruits and cardamom. The drink is served chilled and is not only famed as a hydrating drink but also as one that fills your stomach and satisfies the soul.  

If you are all for trying out this royal version of Shikanji from the heart of Madhya Pradesh, then here’s the recipe for you to try out. 

Image used for representative purpose only. Image courtesy: spoonforkandfood.com

Ingredients: 

1 litre full fat milk 

1/2 tsp cardamom powder 

1/2 tsp saffron strands 

6 tbsp sugar 

1/2 tsp salt 

500 ml yoghurt 

Pistachios, crushed, for garnish 

Method: 

1. Place the yoghurt in a muslin cloth, tie the ends and place the bundle over a sieve. 

2. Place the sieve on a large bowl and let the yoghurt sit for an hour for the excess water to drain out. 

3. Refrigerate the hung curd until needed. 

4. Meanwhile, heat the milk in a heavy-bottomed pot. Let it come to a boil. 

5. Add the cardamom and saffron and scrape the sides to ensure the milk doesn't burn. 

6. Keep the milk on simmer and continue cooking it while stirring occasionally to reduce it by half. 

7. Once the milk is reduced to half, add the sugar and continue stirring until it dissolves completely. 

8. Switch the flame off and let the milk cool down completely.  

9. Once cooled, refrigerate it and let it chill a bit. 

10. To serve the Shahi Shikanji, pour the chilled milk into glasses. 

11. Add a dollop each of the hung curd in every glass and mix well to get a thick, frothy and creamy drink. 

12. Garnish with the crushed pistachios on top and serve.