Shahi Shikanji~Indian State Madhya Pradesh

Shahi Shikanji~Indian State Madhya Pradesh

Day 15 we are today at Madhya Pradesh!! Land of Ahilyabai Holkar!!

But let get down to cuisine here for I have been told that is what  you are interested in but I could not resist puting the link of Rani Ahilyabai Holkar so do check it out if you are interested! She is an amazing lady!!

The cuisine in Madhya Pradesh varies regionally. Wheat and meat are common in the North and West of the state, while the wetter South and East are dominated by rice and fish. Milk is a common ingredient in  Gwalior and Indore. The street food of Indore is renowned, with shops that have been active for generations. Bhopal is known for meat and fish dishes such as rogan josh, korma,  keema,  biryani,  pilaf   and kebabs. There is street named "Chatori Gali" in old Bhopal where one can find traditional Muslim non-veg fare like Paya Soup, Bun Kabab, and Nalli-Nihari as some of the specialties.

Dal bafla is a common meal in the region and can be easily found in Indore and other nearby regions, consisting of a steamed and grilled wheat cake dunked in rich ghee which is eaten with dal and ladoos. The culinary specialty of the Malwa and specially Indore region of central Madhya Pradesh is poha (flattened rice); usually eaten at breakfast with jalebi. Beverages in the region include lassi, beer, and  rum  and sugarcane juice. Local liquor is distilled from the flowers of the mahua tree and date palm toddy is also popular. In tribal regions, a popular drink is the sap of the sulfi tree, which may be alcoholic if it has gone through fermentation.

For me but Madhya Pradesh has a totally different experience. This is where in Std. IX my tuition teacher; Jaltare Sir had arranged a school trip to Indore, Ujjain, Mandur etc. I too was in the trip, though I was not a student of the school and wow what a trip it was. 

We visited many places but vivid in my mind are Sheesh Mahal and Mandur the Baaz Bahadur and Rani Roopmati romance was in my head all the time. J There were some more places, incidents about which I have vivid memories. Like we had on the streets roasted green gram!! On the first day of the trip for breakfast the adults did not want pohe and Chana gravy.  They took just the poha but then since the dish was made keeping the combo in mind the poha was tasteless so they had to take Chana, my friend who was called Nandini aka Nandu dada and I were so tickled about it! Crazy females!

Next Pappa was transferred to Indore, Madhya Pradesh but I was not to join my parents for I was just married then. My brother who was in his IV STD then was so mad at me for not coming home that he warned me” when we leave for Indore tomorrow if you do not come back by 6.30 am we are leaving you behind here in Goa.” LOL!

When I visited Indore I was enthralled by the place I remember the shared autos which I took with Amma to go shopping and “Chappan” yes that was right opposite where we stayed. Only since my sister was not there in Indore and I did enjoy it as much. But the memories are there to stay.

On the first day when I went to the market there were big thick kadhai/wok kept on open flames and there was a man sting and stirring the contents in it. The contents were milk! I thought we get a lot of basundi here… Each one has their own perspective… J

 But Amma offered me Shahi Shikanji, a delicious thickened milk drink served chilled! I am sure you thought of Shrikanji as lemonade or limbu pani but in Malwa heat this is served as Shahi Shrikanji!!

I have googled the net but the only reference I found to the Shahi Shikanji is here a NDTV where Rohit Bhal has just described the recipe.

In an effort to create the magic I have tried making Shahi  Shikanji in my kitchen.

The measures are approximate so please adjust as per taste. Also this is a drink that does not get done in a hurry the chilling times are 8 hours and 10 hours but mind you it’s worth the wait.

Shahi Shikanji~Indian State Madhya Pradesh

Shahi Shikanji

Indian State: Madhya Pradesh

Ingredients:

• 500 ml Milk
• 2 tblspn Sugar
•  A few strands of Kesar/saffron
• A pinch of green elichi/cardamom powder
•  ½ tblspn Dry fruits like cashew nuts, resins, almond flakes (approx)

Method:

• In a thick bottomed broad pan heat the milk till it boils.
• Reduce the flame to sim and cook till the volume is reduced to half, while stirring occasionally.
•  Add the sugar and continue cooking till the milk thickens again, stir continuously also scrape the sides of the pan. (Addition of sugar make the milk watery so this is an essential step do not avoid it.)
• Set it down from the flame add the elichi powder, kesar mix well and let it cool completely.
• When cool remove to another container cover and chill it for 8 hours.
• After 8 hours remove from the fridge mix the dry fruits.  Set back in the fridge for another 10 hours.
• Serve chilled.

Shahi Shikanji~Indian State Madhya Pradesh

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