Ingredients -
Milk full cream - 1 ltr
Sugar - 100 gm
Lemon juice - 1/2 tsp diluted in 1 tsp water
Ghee - 2 tbsp
Cardamom powder - 1/2 tsp
Method -
1. Heat a heavy bottomed karahi or pan, preferably an
iron karahi.
2. Pour the milk in it and let it come to a boil on a medium
high heat, stirring it continuously.
3. Put the flame on a medium low and keep simmering
and stirring until it is reduced to half and is thickened.
4. Pour the diluted lemon water into the milk, keep it on
low flame, stirring it at the same time as the milk will
start curdling at this point.
5. Simmer it for few more minutes, add sugar in it.
6. Keep cooking and stirring as the sugar is dissolved, add
ghee, keeping it on low flame as the milk splutters a lot.
7. keep working on it until milk thickens completely
and leaves the sides of the pan.
8. Add cardamom powder and let it cook for 2 minutes to
let it turn into light golden brown.
9. Grease a loaf tin and transfer the mixture into it, wrap the
loaf tin with a heavy kitchen towel so that the heat is trapped
into it. It will ensure a golden colour when cooled down.
10. Let it remain like that for 3-4 hours until it is cooled and
comes to a room temperature.
11. Separate the sides with a knife and unmould it into a plate,
cut it into pieces and serve.
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.
Ingrerdients -
Milk - 1 1/4 cup
Sugar - 3 tbsp
water - 1 tbsp
Eggs - 2 beaten
Sugar - 1/2 cup
Water - 2 tbsp
Method -
1. Put 1 tbsp water and sugar in a sauce pan over medium
heat and let it completely dissolve and come to a boil,
do not stir, at this point reduce the heat and let it cook
until it turns golden brown color, around four - five
minutes. Remove from heat and when the boiling has
stopped add 2 tbsp of hot water to the syrup.
2. In an another sauce pan heat 1 1/4 cup of milk and 3
tbsp of sugar until the sugar dissolves. Let it cool until
its luke warm.
3. Whisk the beaten eggs into the warm milk until mix thoroughly.
4. Pour the caramel syrup into a 7 inch baking dish, before
pouring, warm it slightly if it's thickened a bit and spread it
evenly on to the baking dish.
5. Pour the egg milk over the caramel sugar in the baking dish.
6. Preheat the oven at 200 degree Celsius with water filled in
the dripping tray for 15 minutes. The tray should be filled 3/4.
7. Place the baking dish over the dripping tray and bake it until
the custard has set until 30 minutes.
8. To unmold it, carefully loosen its sides by circling a knife
around it, place a plate on top of the baking dish, holding
tightly, turn the dish upside down and carefully shake it
up gently to loosen it. It will slide onto the plate with the
caramel syrup which will form the beautiful golden
caramel sauce.
Ingredients -
Butter - 75 g
Castor or granulated sugar - 1 cup
Flour - 1 cup
Eggs - 2
Cooking chocolate - 60 g
Dark coco powder - 1 tbsp
Baking powder - 1 tsp
Baking soda - 1/4 tsp
1 Tbsp coffee boiled in 1/4 cup water
Walnuts chopped - 4 tbsp
Method -
1. Melt chocolate in a double boiler over a pot of hot
boiling water, it can be melted in a microwave too.
2. Beat butter until glossy, add melted chocolate in it
and beat continuously until mixed well.
3. Add sugar gradually in it and mix well.
4. Add eggs one at a time beating after each addition.
5. Sift flour, baking soda and baking powder. Add the
flour gradually and softly alternating with coffee.
6. Put in the coco powder and chopped walnuts, stir to combine.
7. Grease a baking tin ( i used a 18 cm by 23 cm rectangular tin) and pour in the batter in it evenly.
8. Bake it at 180 degree Celsius for 25 -30 minutes or until baked.
9. A home made scrumptious and delish delight is ready to serve.
10. It can be served hot with vanilla ice-cream in dessert too.
Ingredients -
Til (sesame seeds) - 1/2 kg
Gud (jaggery ) - 1/2 kg
Peanuts - 250 gm
Dry Coconut ( desicated ) - 100 g
Method -
1. Take a shallow Frying pan or karahi and dry roast
the til on a low heat for few minutes until it slightly
changes the colour. Take special care not to over fry it.
Replace it in a big plate and let it cool.
2. In the same karahi roast the peanuts too until it just
begins to turn brown and is evenly roasted. Take it out
and let it cool.
3. Grind the til and peanuts separately in a grinder.
4. Grind the gud also in a grinder. Put 2-3 tbsp ground til
along with the gud into the jar to prevent sticking in the jar.
5. Take a big bowl and put all the grounded ingredients into it
with the dry coconut.
6. Mix it all nicely until incorporated well.
7. Make small size laddus and store in an airtight jar.
Lauki (gourd) - 1/2 kg
Sugar - 1/2 cup
Mawa - 100 g
Condensed Milk - 4-5 tbsp
Milk - 250 ml
Cardamom - 2-3
Almonds - 8-10
Cashews - 6-8
Raisins - 2-3 tbsp
Coconut grated - 2-3 tbsp
Ghee ( clarified Butter ) - 2-3 tbsp
Method -
1. Peel and wash the gourd and grate it finely.
2. Heat a big griddle or karahi and put the ghee in it.
3. Put the grated gourd and fry it nicely for 8-10 minutes
in a low heat.
4. Add the milk and cover it so that the gourd is soft
and cooked, keep stirring in between so it does not stick.
5. Add the sugar and fry it for few minutes so the moisture
is dried completely.
6. Add the mawa and fry for a while, add the condensed
milk and all the dry fruits saving some for garnishing.
7. Take out on a serving bowl and garnish it with the
remaining dry fruits.
Enjoy this sweet dish on fasting or any special occasion.
Ingredients -
Mango - 2
Curd, thick n fresh - 500 g
Sugar granulated - 1/2 cup or to taste
Green cardamom - 5 crushed into powder
saffron strands (optional) - 1 mixed in 2 tbsp hot milk
Cashews chopped - 8-10
Almonds chopped - 8-10
Charoli Nuts ( chironji ) - 2 tbsp
Method -
1.Take a strainer and keep it over a deep bowl, pour
the curd on the strainer and keep it overnight in the
fridge so the whey drops down and the curd becomes
thick.
2. Peel the mangoes and wash it, cut it into small cubes
and grind it in a mixer.
3. Take a big bowl, put the mango puree, hung curd, sugar,
green cardamom powder, saffron milk and mix it with an
electric mixer until all are incorporated well and the mixture
is thick and creamy. Adjust the quantity of sugar according
to your taste.
4. Pour it into desired moulds or dessert bowls, garnish it
with the chopped almonds, cashews and charoli nuts.
5. Refrigerate it for 3-4 hours or until chilled. It tastes best
when thoroughly chilled.
4. Relish this delicacy of Maharashtra and Gujarat this
summer...n njoy the soft and creamy taste of it.
Ingredients -
Rice - 1 cup
Milk - 1 + 1/2 cup
Jaggery grated - 1 cup
Ghee - 2 tbsp
Cashew nut - 6-7
Grated coconuts/ flakes - 1/2 cup
Cardamom powder - 1/2 tsp
Water - 1/4 cup + 1 cup to boil rice
Method -
1. Cook the rice in 1 cup water and 1/2 cup of milk until
it is cooked nicely and is mushy, you can add more
water to cook the rice if it's needed.
2. Melt the jaggery into 1/4 cup of water until it reaches
boiling point.
3. Take a kadhai with ghee in it and light fry the cashews
and coconut flake into it separately, keep some for garnishing.
4. Add 1 cup milk in the rice and mix it well, add the
melted jaggery too and keep stirring it to avoid burning.
5. Add the cardamom powder, roasted coconut and cashews,
cook on low flame until it's thick and all mixed well. You
can add some more milk if it's too thick.
6. Garnish it with the remaining nuts and serve it hot.
Enjoy the essence of Onam with this sumptuous delight.
Ingredients -
Filling
Peach fresh, peeled n pitted - 1/2 kg
Brown sugar - 3 tbsp
White Sugar - 3 tbsp
Cornflour - 2 tbsp
Cinnamon powder - 1/3 tsp
Nutmeg powder - 1/3 tsp
Lemon juice - 1 tsp
Topping
All purpose flour - 1 cup
Cornflour - 1 tbsp
White Sugar - 3 tbsp
Brown sugar - 3 tbsp + 1 tbsp
Baking powder - 1tsp
Salt - a pinch
Butter chilled - 6 tbsp
Half n half - 1/3 cup
Method -
1. Slice the peaches into thin wedges, put it in a big bowl,
add the lemon juice, white and brown sugar, cornflour,
cinnamon - nutmeg powder, mix it all together carefully.
2. Grease a baking dish, put the peach mix into it and bake
it in a preheated oven for 10 minutes, keep it aside.
3. In a big and dry bowl put the dry ingredients, flour,
cornflour, white and brown sugar, baking powder,
salt, mix all.
4. Cut the butter in cubes and mix it into the flour mix
with your fingertips until it resembles breadcrumbs,
pour half n half and mix it all together with a spoon
until all are incorporated well.
5. Drop the topping over the peach carefully with a
spoon until all the peach is covered evenly.
6. Sprinkle 1 tbsp brown sugar all over it and bake it on
a preheated oven for 30 minutes or until golden brown.
7. Serve it with any ice cream of your choice or whipped cream.
Ingredients
All purpose flour - 350 g
Sugar - 3 tbsp
Salt - 1 tsp
Yeast - 3 tsp
Water - 1/2 cup
Egg - 1 large
Milk toned - 1/4 cup
Butter - 3 tbsp
Filling -
Cinnamon ground - 1 tbsp
Butter - 3 tbsp ( Melted)
Sugar - 1/4 cup
Dessicated coconut, walnut and raisins chopped - 2 tbsp each
Coffee glaze -
1 cup sugar, 1 tsp vanilla essence, 3 tbsp coffee,
2 tbsp milk/cream
Method -
For the dough-
1. In a small bowl, dissolve yeast and 1 tsp sugar in
1/2 cup warm water and set aside for 10 minutes.
2. Remove half cup of flour from 350 g and keep it
for later use.
3. In a large bowl take rest of the flour and put the
remaining sugar and salt in it.
4. Heat the milk and butter together until the butter
is melted. Stir the butter mixture into the flour
mixture and mix it evenly.
5. Add the egg and mix it thoroughly with your
palms to make a soft dough until it is pliable and
has an elastic consistency. Use the reserved 1/2
cup flour gradually if the dough is wet.
6. Knead the dough for about 3-4 minutes, on a lightly
floured surface. Replace it in a lightly greased bowl,
cover and let rise until doubled in size, usually 1 to
1 1/2 hours.
7.When doubled in size, Take out the dough. Roll out
and shape on a floured surface into a 15 by 9-inch
rectangle. Spread melted butter all over the dough.
8. Mix sugar and cinnamon and sprinkle over buttered
dough. Sprinkle walnuts, dessicated coconut and
raisins.
9. Roll up dough tightly and pinch the edges together
to seal. Cut into 12 to 15 slices.
10.Take a 9 inch baking dish and grease the bottom
with butter. I used an oval dish.
11. Place cinnamon roll slices close together in the pan,
loosely cover it with aluminium foil and allow to
rise in a warm, draft-free place for 60-90 minutes or
( heat the oven to (93°C).Turn it off. Place the baking
dish inside oven and allow to rise.)
11. After the rolls have doubled in size, remove it from
the oven, preheat it to 190°C. Bake for 25-30 minutes
until lightly browned. .
12. Cover the rolls with aluminum foil after 15 minutes to
avoid heavy browning.
Make the glaze -
1. Mix the sugar, vanilla, milk/cream and coffee together
in a pan over medium heat until smooth. Drizzle over
rolls. If it seems too thick, add 1 more Tablespoon
of cream.
2. Enjoy the freshly baked home made rolls, it stays fresh
and soft in a covered container at room temperature
or in the refrigerator for 5 days.
Dear friends, I wanted to share this recipe with you all for
a simple reason as it is a very easy recipe to start with and
secondly, apples are plenty in the market and what's more,
they are cheaper than onions at this time of the year :-))
I am sure my friends who are vegetarian will be delighted
to make this pudding as it is an egg-less recipe and if you
are expecting guests at home and do not have too much time
on hand, then this is the recipe you should look out for. It is a
no fuss recipe, doesn't require too much ingredients or time
and comes out as impressive and tasty as any other time
consuming recipe would. So Happy baking to you all.
Ingredients -
Apples - 800g (6 -7)
Sugar granulated - 120g
Brown Sugar - 2 tbsp
Rolled oats - 2-3 tbsp
All purpose flour (maida) - 200g
Butter - 110g
Cinnamon stick - 1 inch
Whipped cream or plain custard - 1 med bowl
Method -
1. Peel, core and wash the apples and slice it in even chunks.
2. Take a deep pan, put the apple chunks, brown sugar, 2 tbsp
of the granulated sugar, cinnamon stick and put it on gas,
keep stirring and allow it to cook for 10 -15 minutes on
medium heat until the apples are soft and tender and the
water it has released, dries little bit.
3. In a big bowl take the flour, remaining sugar, oats and mix
it nicely, cut the butter in cubes and mix it to the flour
mixture gradually with your fingers until it is thoroughly
mixed and the mixture resembles fine breadcrumbs.
4. Take apples off the heat and let it come to room temperature.
5. Take an oven proof baking dish, grease it with butter,
remove the cinnamon stick, spread the apples evenly into it.
6. Spread the flour crumble over the apples gently without
pressing it down.
7. Bake it for 20-30 minutes at 180 degree on the lower rack
until the crumble is golden brown at the top and the
syrupy apples are bubbling at the bottom.
8. Serve it hot with whipped cream or plain custard and enjoy
this yummilicious delight.
For whipped cream, take one pack ( 200g) Amul cream
in a bowl, add 3-4 tbsp granulated sugar and whip it with
electric blender and while blending keep the bowl of cream
over a bigger bowl which is filled with ice to speed the process.
