Shahi Tukra...Shahi Tukda...Double Ka Mitha...Bread Mithai...!!!
The Shahi Cuisine or the Mughlai cuisine is a style of cooking developed in the Indian subcontinent by the imperial kitchens of the Mughal Empire. It represents the cooking styles used in North India (especially Uttar Pradesh and Delhi), Pakistan, Bangladesh and the Indian city of Hyderabad.
The tastes of Mughlai cuisine vary from extremely mild to spicy, and is often associated with a distinctive aroma and the taste of ground and whole spices.The names of the dishes are quite often Persian because it was the official language of the Mughal court.
However,Shahi Tukda is a Moghlai dessert which actually is a rich bread pudding with dry fruits, flavored with cardamon.
I prepared it using loads of dry fuits and minimized the use of sugar and in this way,tried to create a more healthy,less calorie yummilicious dessert,which is best suited after a nice lunch or dinner.
Here is the recipe:
Ingredients:
The Shahi Cuisine or the Mughlai cuisine is a style of cooking developed in the Indian subcontinent by the imperial kitchens of the Mughal Empire. It represents the cooking styles used in North India (especially Uttar Pradesh and Delhi), Pakistan, Bangladesh and the Indian city of Hyderabad.
The tastes of Mughlai cuisine vary from extremely mild to spicy, and is often associated with a distinctive aroma and the taste of ground and whole spices.The names of the dishes are quite often Persian because it was the official language of the Mughal court.
However,Shahi Tukda is a Moghlai dessert which actually is a rich bread pudding with dry fruits, flavored with cardamon.
I prepared it using loads of dry fuits and minimized the use of sugar and in this way,tried to create a more healthy,less calorie yummilicious dessert,which is best suited after a nice lunch or dinner.
Here is the recipe:
Ingredients:
- Bread:4-5 Slices
- Deseeded Dates:1 cup
- Almonds :-8-10(blanched,peeled and sliced)
- Pistachios:8-10(blanches.peeled and nicely chopped)
- Milk:4 cups
- Condensed Milk:4-5 table spoon
- Sugar:1/4 cup
- Cardamon Powder:1/2 tsp
- Rose Water:1 tsp
- Ghee:2 table Spoon(only for shallow frying only).
- Few Strands Of Saffron.
- At first cut the bread slices in desired shapes.
- Then heat 2 table spoon of ghee in pan and shallow fry the breads until crispy and golden in colour.
- Keep them aside in a plate.
- Take a thick bottomed pan and add the milk and in medium flame boil it to make it thick.
- Stir it meanwhile so that it could not stick to the bottom of the pan.
- When the milk starts to boil very well and the condensed milk stir well.
- Then add the cardamon powder and few stands of saffron and mix.
- Boil the milk until its 1/3 rd is left. Now the rabdi is ready .
- Mix few chopped almonds and pistachios with it.
- Now take each of the fried bread pieces and quickly dip one by one in the hot milk.
- Dont put the fried bread slices into the milk for a long period of time.Dipping shouldnt be more than one minute.
- Then keep the bread slices separately.
- Meanwhile,take the seedless dates and mash it well,add sliced almonds and pistachios and mash again.
- Now make small tikki with your hands using the mixture of the dry fruits and the dates.
- Finally take a serving plate.
- At first add 2-3 table spoons of rabdi on it.
- Then keep a round shaped fried bread piece on it.
- Add a date tikki on the bread and cover it with an another fried bread just like a sandwich.
- Repeat the process similarly with all the bread slices.
- Pour the milk over the breads and serve.
- It can be served hot or chilled too. In that case the prepared rabdi and the milk dipped bread silces should be refrigerated.
