Shahi Tukda as the name suggests, this sweet creamy delight
has its connection with the royals. Having it's root in the Mughlai cuisine, Shahi tukda is a rich creamy royal dessert. It is made up
of fried bread which is coated in sugar syrup and is topped and soaked with fragrant creamy sweet thickened milk or rabri and garnished with dry fruits.
The dessert is rich in taste, aroma and flavour and is particularly prepared during the festive months of Ramadan, making it very desirable dish at iftar, and a meetha famously served at Eid and a must in marriage functions.
Shahi Tukda also has a hyderabadi cousin, resembling each other
in taste and presentation, there is not much difference between the two except in terms of thickness of the bread. In Hyderabad, the dish is baked after the bread and rabri are combined, and it's referred to as "Hyederabadi Double ka Meetha" after the local
word for bread which is double roti.
I want to share with you a truly luscious recipe of shahi tukde, though i have changed the dish a bit, in keeping in mind, the
health conscious friends of mine, so instead of deep fry, the
breads are shallow fried to avoid the extra calories and i used
a whole wheat bread instead of white bread....so happy
cooking and a happy Ramadan in advance to you all.......!!
Ingredients -
whole wheat bread - 8
Milk - 1/2 ltr
sugar - 4 tbsp + 2 tsp
Almond chopped- 5-6
Pistachio chopped - 3-4
Cashews chopped - 4-5
Cardamom powder - 1/2 tsp
Condensed milk - 2 tbsp
Rose essence - 2 drops
Saffron strands - 2-3
Clarified butter ( Ghee) - for frying 3-4 tbsp
Silver foil /Chandi vark - 1 (optional)
Method -
1. Take the bread and remove all it's edges, cut it diagonally.
2. Take a shallow non stick frying pan and heat little ghee in it.
3. Shallow fry the bread slices in batches, in a low heat until
crisp golden brown on both the sides, turning it in between
and sprinkling with some ghee when it's turned.
4. Fry the chopped dry fruits lightly in ghee too.
5. Make sugar syrup heating one cup of water and 4 tbsp
of sugar until its half in quantity, add the saffron strand and
keep it aside.
6. Heat a heavy bottomed pan with milk in it. Keep boiling it
on a low medium heat stirring it continuously till the milk
is reduced and resembles a thick rabri. Add 2 tbsp sugar,
2 tbsp condensed milk, cardamom powder and rose essence
into it.
7. To assemble the shahi tukda, take a rectangular tray,
dip the fried bread slices into the sugar syrup and arrange
it on the tray.
8. Pour the thickened milk ( rabri) over the soaked bread
slices, decorate it with chandi ka vark and dry fruits.
Dribble a little bit of sugar syrup also on the breads.
9. The recipe can be doubled according to your need, the
present recipe serves 3-4.
Ingredients -
Eggs boiled - 4-5
Mayonnaise - 2 tbsp
Pepper - 1/ 4 tsp
Basil powder - 1/2 tsp
Garlic powder - 1/2 tsp
Onion powder - 1/4 tsp (optional)
Tomato Ketchup - 1 tsp
Mustard sauce - 1/4 tsp
Salt - to taste
Method -
1. Take the eggs and cut it into halves, lengthwise.
2. Remove the yolks to a bowl, place the whites into a
serving platter.
3. Mash the yolk to a fine crumble using a fork while
it's still warm.
4. Add all the listed ingredients into the yolk crumble and
give it a good mix until creamy.
5. Use a spoon to scoop out the mixture and put it back
into the egg whites, or you can get creative and scoop the
mixture into a piping bag and pipe it into the egg whites.
6. Sprinkle some pepper and paprika powder for garnishing.
Ingredients :
Mutton - 1/2 kg
Rice - 1 1/2 cup
Onions - 4-5
Garlic - peeled whole medium size
Ginger - chopped1 inch
Curd - 4 tbsp
Saffron - 2-3 strands soaked in warm milk
Garam masala - 1 tsp
Cumin seeds - 1 tsp
Oil - 5 tbsp + 2 tbsp
Ghee ( clarified butter) - 2 tbsp
Whole garam masala - to be tied in muslin cloth
Cloves - 5-6
Fennel seeds - 1 tsp
green cardamom - 2-3
Black cardamom - 1 big
Cinnamon - 2 inch
Black pepper - 5-6
Bay leaf - 2
Method -
1. Make a bouquet garni with the whole garam masala,
i.e. tie the cloves, fennel seed, green and black
cardamom, cinnamon, black pepper and bay leaf in a
muslin cloth.
2. Wash and clean meat, wash and soak rice too in water.
3. Heat 2 tbsp oil in pressure cooker, add cumin seeds,
let it splutter, add the meat, ginger, garlic cloves, 3
cups of water, salt, and the tied muslin cloth in it.
4. Pressure cook it for 2-3 whistles and put the flame
on medium low and let it cook for 15 minutes or
until done.
5. Squeeze the muslin cloth to release maximum
flavours.
6. Take out the meat in a plate and keep it aside, store the
meat stock that is Yakhni and keep aside as well.
7. In the same cooker take 5 tbsp Oil and fry the thinly
sliced onions in it until golden brown.
8. Take out some of the fried onions for garnishing,
leaving more than half in it.
9. Add meat pieces, ghee, curd, garam masala, in the
cooker, fry it for five minutes. Adjust salt.
10. Strain the rice and add it to the cooker, fry for 2
minutes.
11. Add the yakhni to the cooker, measuring according
to the quantity of the rice. if it's less, then plain warm
water can be added to it.
12. Pressure cook the rice on medium heat until a whistle.
13. Open the lid when the pressure is gone and add saffron
soaked in milk over it, garnish it with the fried onions
and close the lid.
14. Serve it hot with walnut chutney and Raita.
Ps - if you dont want to cook the rice in cooker then follow
the steps until no 6, after that put the oil in some heavy bottomed pan and fry the onions and follow rest of the procedure.
INGREDIENTS -
Milk - 2 1/2 cup
Cornflour - 2 tsp
Coco powder - 2 tbsp
Gelatin - 2 tsp
Sugar - 3 tbsp or to taste
Round baking dish - 7 inch
Method -
1. Heat milk in a saucepan, add sugar and coco
powder into it, let it simmer.
2. Mix cornflour into 1/4 cup of water, add it into the
milk, keep stirring.
3. Mix the gelatin in 4-5 tbsp hot water until it dissolves,
add it into the milk-coco mixture.
4. Let it come to a boil, cook for a minute until it
thickens and completely dissolves.
5. let it cool down and come to room temperature.
6. pour it into greased baking dish or individual
ramekins, refrigerate it for 3-4 hours or until
completely set.
7. Sprinkle some choco chips and praline and serve cold.
