If it wasn't for RCI-June: Maharashtrian Cuisine, I wouldn't have thought of writing about shikran.This quick, simple, and homely (that last adj. belongs mostly in matrimonial ads, doesn't it?) dessert often gets ignored when listing favourites.
You won't find shikran in any restaurant menu, nor would it be part of any religious or celebratory meal. But shikran is made regularly in Maharashtrian homes everywhere.
It is made with bananas, milk, and sugar. That's it. The end result is considerably more than the sum of it's parts.
A waati (bowl, katori) of shikran with poli transports you into comfort food heaven.
My Ajji (grandmother) always added dudha-cha-masala (a 'masala' made of powdered almonds, pistas, cardamon and a bit of saffron used to make masala milk) to shikran. A habit that I've picked up. A little masala goes a long way in jazzing up a family favourite.
I like the bananas sliced in my shikran, others like them mashed.How do you like your shikran, Nupur? This shikran-poli is making it's way to you as another entry from me for RCI-June: Maharashtrian Cuisine.
