Kerala’s connection with the Gulf is legendary. Almost every family in Kerala has someone living in the Gulf countries or someone very eager to go there. When we recently visited Wayanad,Kerala, we were not surprised to come across small bakeries called ‘Dubai Bakery’, ‘UAE Bakery’ and the likes. It was in one of these little bake shops that we sampled Sharjah Shake for the first time ever.
For the uninitiated, Sharjah Shake is a milkshake that you will find in most bakeries in Kerala. A concoction made of milk, coffee powder, sometimes chocolate, peanuts, bananas, vanilla ice cream and Boost, Horlicks or Bournvita, it tastes absolutely delicious. This might sound like a weird combination, but don’t let that deter you from trying this out – like I said, this milkshake is finger-lickingly delish!
The origins of the Sharjah Shake are hazy. Some say this concoction was dreamt up by a Malayali in memory of the beautiful time he spent in Sharjah. Some say it is a tribute to the Gulf, the unending love Keralites share for the place. Well, whatever the case may be, I’m so glad to have had the opportunity to taste this beauty in Wayanad and to learn to make it right there!
Here’s how to make Sharjah Shake, the way I learnt standing in a tiny Wayanadan bakery.
Ingredients (serves 2):
- 1 medium-sized Robusta banana, chopped
- 2 heaped tablespoons Boost
- 3 tablespoons sugar or to taste
- 1 teaspoon instant coffee powder
- 2 tablespoons salted peanuts, skin removed
- 1 small cup of vanilla ice cream or to taste
- About 1-1/2 cups chilled milk
1. Add all ingredients in mixer.
2. Blend till smooth.
3. Pour into serving glasses. Sprinkle some cocoa powder or instant coffee powder on top (optional). Serve immediately.
1. You can add in a few cashewnuts for a thicker milkshake as well as for added flavour.
2. Increase or decrease the quantity of the ingredients used, depending upon your personal taste preferences.
3. You can use Horlicks or Bournvita in making this milkshake, instead of Boost. Each one of these will add a variation to the taste.
4. Make sure the milk has been boiled and chilled in the refrigerator for a couple of hours, before using it in making the milkshake.
5. In Kerala, small local varieties of bananas are used to make the Sharjah Shake. Since I did not have access to them, I used a Robusta banana instead.
This post is for the Foodie Monday Blog Hop. The theme for this week is ‘Recipes using coffee’.