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Indian

Banana Shikran

Banana shikran is a quick Maharashtrian dessert of ripe banana, milk, sugar and cardamom.

Published and reviewed by Kitchgrow on 1 September 2026Updated

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Banana Shikran

5 mintotal

Prep 5 min

Serves
2
Difficulty
Easy
Spice
None
Add to your week

Ingredients

Quantities are for 2 servings.

No inactive time is required; mix banana shikran just before eating so the bananas stay fresh.

Method

  1. In a mixing bowl, add the sliced bananas.

  2. Pour the cold or room temperature milk over the bananas.

  3. Add sugar and cardamom powder. Stir well until the sugar completely dissolves.

  4. Lightly mash a few banana slices with the back of a spoon to thicken the milk slightly. Serve immediately.

How to tell it's done

The milk should be lightly thickened by mashed banana, with soft slices still visible.

Nutrition

Per serving, from 2 servings.

304kcal

Where the calories come from

  • Protein9 g11%
  • Carbohydrate51.5 g65%
  • Fat8.4 g24%
Sugars
39.2 g
Saturated fat
4.7 g
Fibre
3.2 g
Sodium
106 mg
Potassium
750 mg
Calcium
284 mg
Iron
0.5 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

Use ripe but not mushy bananas. Overripe bananas make the milk slimy and too sweet.

What to serve it with

Serve as a dessert bowl, or pair with hot chapati or puri in the Maharashtrian style.

Common mistakes

The shikran turns brown and watery.
Slice bananas only when ready to serve and do not let the mixture sit long. Banana oxidizes quickly in milk.

Substitutions

  • Jaggery can replace the sugar and suits the banana well, though it clouds the milk.
  • Any plant milk works for a vegan version; coconut milk suits the cardamom particularly well.

Storing and reheating

Banana shikran is best eaten immediately. Refrigerate leftovers for only 4 hours and stir before serving; do not freeze.