Here, I’m using eight well-ripened sweet chikoos. First, we will wash them thoroughly, then cut them in half from the middle.

Extract the pulp using a spoon, which is very easy to do.

Take a large grinding jar. Add the chikoo pulp to the grinding jar along with seven to eight soft dates(seeds removed), and 10-12 soaked and peeled almonds.

Initially, add one cup of boiled and cooled milk.

Blend until a smooth paste forms.

Now, add 2.5 cups of milk (total of 3.5 cups) to make two large glasses of shake. Adding the milk in batches makes it more efficient and smooth. If you’ve added all the milk at once, it would take longer to blend the mixture to a creamy texture.

Blend again until the creamy shake is ready. The milkshake is naturally sweet from the dates, so we’ll not add any sugar or jaggery.

Serve in large glasses. Garnish with finely chopped pistachios. The milkshake is best enjoyed chilled.