SITAPHAL SHAHI TUKDA

A rich crisp and dessert prepared with toasted /fried bread drizzled with thickened milk, flavoured with custard apple ,green cardamom powder and garnished silver leaf, slivered pistachio nuts and almonds.

INGREDIENTS;

  • Bread , crust removed- 08 slices (usually cut into triangles)
  • Clarified Butter- 60 gm. / as required to fry the bread
  • Mildly sweetened warm milk / sugar syrup- 150 ml. / as required for dipping the fried bread.
  • For the Rabri:
  • Full cream milk- 05 cups
  • Sugar- ½ cup
  • Pistachio nuts, blanched, peeled and chopped-10 gm.
  • Almonds, blanched, peeled and chopped- 10 gm.
  • For the Flavouring:
  • Sitaphal / Custard Apple pulp- 01 cup
  • Green Cardamom powder- ¼ th tsp.
  • For the Garnishing:
  • Saffron, broiled- 01 gm. (Optional)
  • Silver Leaf -01 sheet
  • Raisins-15 gm.
  • Pistachio nuts, blanched, peeled and slivered-10 gm.
  • Almonds, blanched, peeled and slivered-10 gm.
  • Fresh rose petals- 08 nos.

INSTRUCTIONS:

  1. For the Rabri: In a heavy bottomed pan, add milk, bring to a boil. Add the sugar and cardamom powder and simmer over low flame / heat.
  2. Do not stir too often, as a layer of cream should form over it.
  3. After the layer is formed, keep pushing it away from the sides towards the centre with the help of a wooden spatula Keep stirring the milk below it gently to avoid scorching / burning. Repeat the process till 1/3 rd of the volume of milk
  4. The wider the vessel and the richer the milk, the faster it will thicken. When done, the colour changes to a beige-cream / off white, and the cream that was pushed aside, collects in layers. Add the chopped nuts. Remove from the flame.
  5. Let it cool. Add the Custard Apple Pulp, mix well. Transfer to a glass bowl. Refrigerate to chill for at least 01 hour.
  6. For the Shahi Tukda: With the help of a cookie cutter cut the bread slices into neat round shapes usually it is cut into triangles but I personally prefer cutting into a round shape.
  7. Shallow fry in clarified butter. Place on an absorbent paper to remove excess of clarified butter. For the Serving: Place the fried Bread, dip in sugar syrup / mildly sweetened warm milk for 05 -08 minutes.
  8. Place on the serving plate, pour the Rabri over the fried bread.
  9. Serve chilled garnished with broiled saffron (Optional), Silver leaf, Raisins, slivered pistachio nut and almonds. You may also garnish it with fresh rose petals.wp-1636509345603 

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SITAPHAL RABRI/ CUSTARD APPLE RABRI

Rabdi is a traditional Indian dessert, made during the festivals or on special occasions. The milk is reduced to a creamy pudding texture and mildly sweetened. There is no short cut to a rich, creamy and luscious Rabdi recipe.The full fat milk needs to be slow cooked, and slowly keep collecting the layer of cream that forms at the surface. 
Sitaphal Rabdi Recipe is a delicious and clever way of sweetening the rabdi with the de-seeded custard apple chunks. Well ripe custard apple is pretty sweet on its own, so you would not need any sugar to be added to the recipe. Serve the chilled.
Sitaphal Rabdi Recipe at the Diwali party menu at home the coming season and let your guest rejoice in its sweetness, may be along with other Diwali dessert like Paneer Gulab Jamun Recipe (Delicious Diwali Sweet) and a snack like Pan Fried Onion Pakora Recipe (A Perfect Diwali & Evening Snack).
If you like this recipe, take a look at more recipes like…MANGO RABRI RASGULLA RABRI PUDDING RABRI RABRI STRAWBERRY RABDI

INGREDIENTS:

  • 1-1/2 liter Milk , full fat
  • 3 Custard apple (Sitaphal) , de-seeded and pulp collected
  • 1/4 cup Whole Almonds (Badam) , slivered
  • 1/4 cup Pistachios , slivered
  • 1 teaspoon Cardamom Powder (Elaichi)

INSTRUCTIONS:

  1. To begin making Sitaphal Rabdi Recipe, de-seed the custard apples and collect the pulp in a bowl and keep aside.
  2. Pour the milk in a heavy bottom pan and bring it to a rolling boil.
  3. Add the cardamom powder and simmer the milk.
  4. Lower the heat and let it simmer till a thick layer of cream forms on its surface.
  5. Collect the cream on the sides of the pan and simmer the milk further.
  6. Keep collecting the thick layer of milk till the milk is reduced to a considerable amount.
  7. Once you collect all the thick layer of the cream, switch off the heat and transfer the collected cream to a big bowl and let it cool completely
  8. Add in the custard apple pulp, slivered almonds, pistachios and mix gently.
  9. Refrigerate for 2 to 3 hours before serving.Serve the chilled Sitaphal Rabdi Recipe at the Diwali party menu at home the coming season and let your guest rejoice in its sweetness
  10. Serve the chilled Sitaphal Rabdi Recipe .
     
     

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CHENNA MURKI /BANGALI SWEET

Paneer cubes with a thick sugary crust – sweet perfection! Chenna Murki is a popular Bengali sweet made with chenna (moistened form of paneer) and dipped in sugar syrup.

Chena Murki are  Bite sized delights that will just melt in your mouth. This is a fuss free recipe you can make very easily. You can serve it on any special or festive occasion. Just  gather some paneer cubes and some sugar and make Chena murki in no time.

Here is an easy recipe  to make yummy Chena Murki. I am sure you will drool over this authentic recipe from Bengal. Share this sumptuous sweet to satisfy all your cravings and have an enjoyable time with friends and family.

INGREDIENTS:

  • Paneer – 250 gms
  • Sugar – 1 cup (250 gms)
  • Green Cardamom – 4
  • Rose water – 1 tsp

INSTRUCTIONS:

  • Take paneer and cut into small pieces.
  • Take small cardamoms. Peel and coarsely grind them.
  • Take a non stick pan add 1 cup sugar to it also add ½ cup water, turn on the flame. Stir well. Keep a check on the sugar syrup.
  • Cook for 2 minutes.To check the sugar syrup, pour a few drops of syrup in a bowl and let it cool. Keep the flame low. Stick a little syrup on your fingers and check. If it forms a single thread on cooling then the syrup is ready.
  • Put the paneer pieces to the sugar syrup, add cardamom powder too. Cook on low flame until the sugar syrup reaches the setting consistency. Keep stirring regularly so that there is even coating over the paneer.
  • Once the Sugar syrup is transparent and reaches the setting consistency then Turn off the flame. Lift the pan and place on a jali stand. Add 1 tsp rosewater and constantly stir it. Cool it while stirring it.
  • Once sugar is coated well, pick out the paneer pieces. Keep the extra sugar in the pan itself.
    Take out the chena murki and place in a plate.Luscious Chena Murki is ready and it is mouth drooling.It is dry and sweet on the outside and juicy and slightly sweet from inside.
  • Relish this amazing dish to satisfy your cravings.

NOTES:

  • If the sugar has impurities then as the sugar syrup boils, add 1 to 2 tbsp milk,the impurities will float over the sugar syrup, you can then remove it with a spoon.
  • It is important to continuously stir the sugar syrup, so that the sugar syrup coats better over the paneer.
  • You can later use this sugar, in tea or halwa or use wherever you used powdered sugar. You can use it again to make chena murki as well.
    Do not cut the pieces too big, cut them small but not too small.
  • Make sugar syrup check it, when there is single thread drop paneer pieces into it. If you put paneer pieces in thin sugar syrup then , they pieces might break while cooking.

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NUTELLA MODAK

Easiest Nutella modak recipe for Ganesh Chaturthi! The festive season doesn’t get any better than this with the ultimate fusion version. These are quick and easy to make vs traditional steamed modak.

INGREDIENTS:

  • ⅓ cup Milk
  • ⅓ cup Sweetened condensed milk
  • 1/4 cup Chocolate chips
  • 1 ½ cups Graham cracker crumbs
  • ¼ Pistachios finely chopped

INSTRUCTIONS:

  1. Take milk, condensed milk and Nutella  in a pan on medium-low heat.
  2. Let it melt and keep stirring to make sure that it is not sticking to the pan. It should be completely melted, shiny, smooth.
    Now add graham cracker crumbs.
  3. Start mixing and halfway through add chopped pistachios.
  4. Mix and it should come together like a dough-ball.
  5. Remove it to a plate and let it cool to touch.
  6. Grease the modak mould using ghee. Keep the mould close.
  7. Stuff the small portion of it from the bottom hole.
  8. Then open the mould and gently unmould.
  9. Repeat the same for rest.
     

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CASHEW PANEER MODAK

Modak season is here ….
Ganesh Chaturthi celebrations cannot be complete without Modak. Modaks, as we all know, are favourites of not only Lord Ganesha but also his devout devotees. Try something different this year and make our Cashew paneer modak .

Cashew paneer modak can be prepared instantly. This tantalizing modak can be prepared for any festival or fast (vrat) very easily. 
You also can shape like laddo or make barfi too.

INGREDIENTS:

  • Cashew nuts – 1 cup (150 grams)
    Milk – 3/4th cup
    Paneer – 250 grams
    Sugar – ¾ cup (150 grams)
    Ghee – 2 tbsp
    Cardamom powder – ½ tsp
    Kesar 1tsp
    Pistachios – 10 to 12 (for garnishing)
    silver leaves and some rose petals for decoration .

INSTRUCTIONS:

  1. For making the modak , soak the cashews in milk for 2 hours.
  2. After this grind the cashews along with milk in a mixture jar and make a fine paste.
  3. Also add sugar to the paste, followed with crumbled paneer. Churn again and make a fine paste.
  4. Mixture for making barfi is ready. Preheat a non stick pan. Add 2 tsp ghee in the pan and allow it to melt. When the ghee is hot, add cashew-sugar-paneer paste.
  5. Stir the mixture constantly and roast until it gets thick and dense in consistency. When the mixture gets thick in consistency and ghee starts separating from it then the mixture is ready.
  6. Now add cardamom powder into the mixture and turn off the flame. Take out the mixture is a greased plate and spread it evenly with a spoon.
  7. Now Shape them with modak moulds or hand, keep in a cool place⁠.
  8. Decorate with silver leaves and rose petals .
  9. Store it in refrigerator and relish eating for up to a week.

NOTES;

  • Stir the mixture well so that it doesn’t stick to the bottom.
     

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MALAI LADDOO

Malai Ladoo is a rich and delicious homemade sweet dessert. These Ladoos have a creamy texture and they taste amazing!
Malai laddoos never fails to impress anyone. Try these yummy balls of goodness at home, to treat your family during festival.
There are different types of ways for making Malai Ladoo.  I made this laddos with paneer and mawa . if you don’t have mawa then you can mix Paneer and condensed milk.

INGREDIENTS:

  • 200 grams fresh paneer (homemade or store bought)
  • 100 grams unsweetened khoya
  • 1/3 cup condensed milk (add more to taste)
  • 2-3 tbsp milk
  • 2-3 tsp ghee
  • 1/2 tsp elaichi powder
  • A few slices pistachios to garnish

INSTRUCTIONS:

  1. In a blender, combine the paneer, khoya and condensed milk. Blend until completely smooth, adding 2-3 tbsp of milk.
     
  2. Transfer the mixture to a nonstick pan and cook, stirring continuously over medium-low heat. Once the mixture becomes hot, add a teaspoon of ghee and continue to cook, scraping down the sides of the pan.
  3. As the mixture thickens, it will start to leave the sides of the pan. Once the mixture comes together as this point add 1-2 more teaspoons of ghee and turn off the heat.
     
  4. Mix in the elaichi powder and allow the laddoo mixture to cool for 5 minutes. Once the mixture is cool enough to handle, divide it into 8 equal portions and roll them into balls. Decorate each laddoo with a slice of pista and serve.
     
  5. Store any leftovers in an airtight container in the refrigerator for 2-3 days.
     
     

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