STRAWBERRY SHAHI TUKDA

Shahi tukda is one of the most popular Indian desserts.
It is a rich, royal Mughlai dessert of fried sugar syrup coated bread topped and soaked with fragrant creamy sweet thickened milk or rabri and garnished with dry fruits. My twist to this recipe-addition of strawberries, an innovative twist to the traditional Indian dish.
Thoda khatta, thoda meetha- best combo.

Recipe courtesy: Chef sanjeev kapoor

INGREDIENTS:

  • Strawberries 16-17
  • White Bread Slices cut into roundels 8
  • Oil /ghee to deep fry
  • Sugar 1 cup
  • Saffron (kesar) a pinch
  • Rose essence 1 teaspoon
  • Rabdi as required
  • For garnishing
  • Few pistachios

INSTRUCTIONS:

  1. Heat sufficient oil/ ghee  in a kadai and deep-fry bread roundels till golden and crisp. Drain on absorbent paper.
  2. Cook together sugar and 1½ cups water in a non-stick pan. Add saffron and allow the mixture to come to a boil.
  3. Roughly chop 11-12 strawberries and grind into a purée. Add the purée to the sugar syrup and simmer for 2-3 minutes. Switch off the heat. Add rose essence and mix well.
  4. Add the bread slices to the pan and allow to soak till they become soft.
  5. Finely slice the remaining strawberries.
  6. For each portion place a soaked bread slice on a serving plate. Arrange strawberry slices on it and place another bread slice on them. Arrange some more strawberry slices. Top it with some rabdi. Garnish with pistachios and serve.wp-16102110756615804907463964759992.jpg 

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STRAWBERRY MILK FUDGE

STRAWBERRY MILK FUDGE  is  a delicious and easy recipe that is made with few  Ingredients. It is a great way to enjoy strawberries in the season and eat your fudge too! You will surely bookmark it for later. This is one of those dishes which uses very few ingredients to create a beautiful piexe.It has that element of charisma in it.

I used here premium quality Camel Milk powder by Aadvik foods https://aadvikfoods.com/shop/
in this fudge . The amazing quality just enhanced the taste of the Fudge and made my innovation a success.

SOME STRAWBERRY  RECIPES FROM MY BLOG ARE –
Strawberry Recipe Collection from the BLOG STRAWBERRY SHEERA.  STRAWBERRY YOGHURT STRAWBERRY RABDI STRAWBERRY SHRIKHANDSTRAWBERRY SABUDANA KHEER /STRAWBERRY SAGO PEARLS PUDDING

INGREDIENTS:

  • Strawberry Pulp – 1 cup
  • Milk powder – 2 cups
  • Sugar – ½ cup
  • Elaichi / Cardamom powder – ¼ tsp
  • Almond flakes and crushed Pistachio for Garnish!

INSTRUCTIONS:

  1. Take a heavy bottom hard anodized pan. Add Strawberry  pulp, Milk powder, Elaichi powder and sugar to it.
  2. Cook it on medium heat for about 15-20 minutes and stir often.
  3. Take it off the heat, once the Strawberry and milk mix leaves the sides and gathers in the middle.
  4. Take a 6 inches wide rectangular pyrex or any other brand glass container and line with parchment or butter paper.wp-16094110472286123580294230397419.jpg
  5. Spread the Strawberry milk mixture evenly in this container with a spoon.wp-16094110474063977404963807250497.jpg
  6. Sprinkle the top with some sliced almonds and pistachios along with a pinch of cardamom powder. Press the garnish down lightly on the surface of the fudge.
  7. Refrigerate it for 2-3 hrs.
  8. When ready to serve, take it out. Cut it out into 1×1 inch pieces with a sharp knife.
    Serve it chilled.wp-16094110466145229903032398272280.jpg

NOTES:

  • Keep it refrigerated since it is a soft fudge and serve it chilled. It will stay well for a week in the refrigerator.
  • You may add some dry fruits if you want .
 
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RICE PHIRNI

The best rice phirni recipe! This super delicious, sweet firni is North Indian dessert. It is made during festivals like Diwali, Raksha Bandhan, Karwa Chauth or made on special occasions or pooja.

Phirni is nothing but the ground rice pudding. Phirni is made from coarsely ground rice, milk and sugar. It is cooked on a slow flame which results in creamy, rich and thick texture.

Once ready, it is poured into individual small shallow earthen bowls. Garnished with sliced nuts (almonds, pistachios) and saffron. Sometimes it is garnished with rose petals too. Or sometimes it is garnished with silver leaf (varak).

It is flavored with cardamom powder and saffron. Though there are many different flavor varieties are made e.g. mango phirni, rose phirni, apple phirni.

YOU CAN ALSO TRY MY MAKHANA PHIRNI with caramlized apple / VRAT PHIRNI CARAMEL PHIRNI WITH MANGO , THANDAI PHIRNI, BLUEBERRY THANDAI PHIRNI, ROSE PHIRNI / GULAB PHIRNI, Mango Phirni

INGREDIENTS:

  • 3 tablespoons Basmati rice
  • ¼ cup Water
  • 5 Almonds blanched, peeled & sliced
  • 5 Pistachios blanched & sliced
  • 4 cups or 1 liter Milk
  • ⅓ cup Sugar
  • ¼ teaspoon Green cardamom seeds powder
  • 3-4 strands Saffron
  • 1 teaspoon Rose water

INSTRUCTIONS:

  1. Blanch the almonds and pistachios by soaking in boiling hot water for 20-30 minutes. After that peel the skin and slice them.
  2. Also, wash the rice and soak for 20 minutes.
  3. After that discard the soaking water and grind into coarse paste using fresh ¼ cup of water.
  4. Take milk into heavy bottom pan and bring it to a boil on medium heat.
  5. Once starts boiling add coarsely ground rice and cook for 15-28 minutes or till the rice is cooked and milk is thickened. Do stir in between and scrap the pan, so milk does not stick and burn.
  6. Then add sugar, cardamom powder and saffron. Mix well and cook for 5 minutes.
  7. Now add rose water and turn off the stove.
  8. Pour into individual serving bowls, garnish with sliced almonds, pistachios and crushed saffron strands.
  9. Cover it and chill in refrigerator for few hours and then serve.
     
     
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VRAT KA FRUIT CUSTARD / FALAHARI FRUIT CUSTARD

Presenting to you is a special dessert for Navratri

.Whether Fasting or not, this dessert(Vrat ka Fruit Custard) should not be compromised. Even when fasting, here’s an innovative dish to keep it going and yet give you all the lovely flavors of our beloved dessert: Custard.

Do try it and let me know how you loked it.

Recipe inspired by : Chef Ranveer brar 

INGREDIENTS:

FOR CUSTARD:

  • 1 ltr Milk
  • 80 ml Milk
  • 2 tbsp Powdered Sabudana
  • 1 tsp Vanilla Essence
  • 2-4 tbsp Saffron Water
  • 2-3 tbsp Sugar
  • 1 tbsp Butter

FOR FRUITS:

  • ½ Apple – diced (सेब)
  • ½ Banana – diced (केला)
  • ¼ cup -pomegranate pearls
  • 1 orange

FOR GARNISH:

  • few Pomegranate Pearls
  • Silver Warq (optional)

INSTRUCTIONS:

  1. Firstly in a bowl mix 80 ml milk and powdered sabudana properly and keep aside for further use.wp-16034743050293037013039956423253.jpg
  2. Now in a kadai add milk and heat it up as soon as it’s hot add vanilla essence, saffron water then milk & sabudana mixture and cook it properly until it is thick.wp-16034743054254827342296466930420.jpg
  3. Then with a hand blender blend it properly until smooth.
  4. Now continue cooking for 2 minutes then add sugar and cook for 5 minutes until the mixture is smooth and shiny.
  5. Take a strainer and strain this mixture properly in a bowl add the butter and keep aside to cool down properly. ( You can skip straining process, if you want some texture in your custard )
  6. Meanwhile in a serving bowl add apple, banana, pomegranate, Orange  then the prepared custard on it fruit.
  7. Spread some desicatted coconut on a plate, add 2 drops of red colour and mix it . Slightly wet the rim of the serving glass with milk then swirl the rim of the glass on the coconut powder . Now pour the fruit custard and serve immediately.wp-16034743055866542159490498353588.jpg
  8. Garnish with pomegranate pearls, silver warq and serve chilled.

NOTES:

  • you may use  any fruits of your choice .

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MAKHANA PHIRNI with caramlized apple / VRAT PHIRNI

Makhana Phirni is a creamy Indian style foxnut (lotus seed) milk pudding. It is a celebration of delicious phirni with  caramelized apple and pomegranate. This phool makhana phirni is a low carb twist to the classic phirni recipe.

Foxnut or the phool makhana is the lotus seeds. The seeds are edible after processing and very high on nutrition.
The foxnut is a low carbohydrate substitute for rice in this phirni recipe.

Makhana is an important part of religious activities and is also consumed during fast.  Makhana just like badam and walnut is rich in potassium, phosphorus and magnisum and is also really tasty.

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INGREDIENTS:

For Makhana Phirni:

  • 1 liter full-cream milk (full fat milk)
  • 2 Cup lotus seeds (foxnuts/makhana)
  • 1/2 teaspoon saffron (kesar)
  • 1 teaspoon green cardamom powder (elaichi powder)
  • 1/2 Cup granulated white sugar or to taste
  • 2 tablespoon ghee (clarified butter)
  • 1/4 Cup almonds (badam)
  • 1/4 Cup pistachio
  • 1/4 cup cashew nut

Ingredients for caramelized apple:

  • 1 Cup diced  apple
  • 2 tablespoon pomegranate pearls
  • 1 tablespoon brown sugar

INSTRUCTIONS:

How To Make Kesar Makhana Phirni:

  1. Make a coarse powder of almonds and pistachio, and cashew nut in the blender. Set aside until required.wp-16029046901415462080035572604499.jpg
  2. In pan heat ghee and roast foxnuts for 5 minutes. Pulse in a blender once to make a coarse powder. Keep aside
  3. Take milk in a heavy-bottomed pan, add the cardamom powder and saffron strands. Boil on low flame. Keep on stirring at regular intervals.wp-1602904689806294409924170340705.jpg
  4. Once the milk is reduced to half the original amount add the foxnut powder and dry fruits powder. Stir to combine nicely. 
  5. Allow the milk to simmer until it thickens and stir at regular intervals. Add the sugar, simmer the phirni for 3 – 5 minutes or till sugar is dissolved and then turn off the heat. 
  6. Allow the phirni to cool down completely. Keep it in the fridge until ready to serve. 

How To serve:

  1. In a pan add apple and brown sugar and saute for 5-7 minutes till apples are coated in sugar and then leave it to cool.
  2. Divide an equal portion of makhana phirni into the serving bowls/glass Add some caramlized apples and pomegranate arils on it.
  3. Serve makhana phirni hot or cool as per your choice.

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NOTES:

  • It is best to use full fat milk for making creamy Indian desserts such as phirni. 
  • Stir the milk at regular intervals while simmering to avoid burning. Use a wooden spoon to stir the milk and phirni. 
  • Do not make a fine powder of dry fruit or foxnut. Keep it coarse in texture. One pulse in a food processor or blender is enough. 
  • Make sure to add sugar only after the phirni is nearly done. 
  • Phirni thickens in texture after cooling. Hence, adjust the consistency accordingly. 
  • Allow phirni to chill in the fridge for 4 – 5 hours or overnight before serving.
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BAKED SHAHI TUKDA

Shahi Tukra or shahi toast is a popular Indian dessert made with bread, milk, and sugar. As the name suggests, it is a royal indulgence, having its roots in Mughlai Cuisine.

Baked Shahi Tukra Recipe is a bit low on calorie version of this popular Mughlai dessert. We tried cutting down few calories in the recipe by using the grilled whole-wheat bread slices instead of deep-fried one and second, skipping soaking bread slices in sugar syrup. How did we do that? You can find the recipe below.

Trust me, the baked shahi tukra is truly delicious, and gratifying. And the bonus bonanza is – it takes less time to get ready, involves fewer cooking steps, and helps you cut down a few calories.

So enjoy this sweet and flavorful dish, like you’re royalty!

INGREDIENTS:

Ingredients for Rabri

  • 1 litre full-cream milk (full fat milk)
  • 1/4 Cup Khoya /mawa (evaporated milk)
  • 1 teaspoon saffron strands (kesar)
  • 1 teaspoon green cardamom powder (elaichi powder)
  • 1/4 Cup granulated white sugar or to taste

Ingredients For Toast:

  • 6 whole wheat bread slices
  • Ingredients for the garnish
  • 1 tablespoon pistachio sliver
  • 1 tablespoon almond sliver
  • 1 tablespoon edible rose petals

INSTRUCTIONS :

Prepare Rabri:

  1. Heat milk in a heavy bottom saucepan. Add saffron, cardamom powder, and crumbled khoya or mawa. Stir to combine.
  2. Allow the milk to simmer over low heat. Stir to regular intervals to avoid burning the milk.
  3. Let the milk simmer till it reduces to almost half the original quantity and has a thick, creamy consistency. This might take 15 – 20 minutes on a low heat.
  4. Add sugar to the thick milk. Stir to dissolve. Taste, and if required, add more sugar. Turn off the heat. Rabri is ready. Set it aside.wp-16026052686337301995233718513782.jpg

Prepare Toast:

  1. Preheat the oven to 180 degree Celcius for 10 minutes. Grease a baking tray with a teaspoon of ghee.
  2. Remove the edges of the bread slices. Cut each bread slice into two equal halves diagonally. Arrange the bread slices in the greased baking tray.wp-16026052688304609240495604259186.jpg
  3. Bake the bread slices in the oven till they turn crisp. In my oven, it takes 5 – 6 minutes.

Assemble Shahi Toast:

  1. Arrange the toasted bread slices in a baking dish with no or minimal gap in between each slice (refer to the image).
  2. Pour the prepared rabri or milk pudding over the bread slices in such a manner that each bread slice is evenly soaked in the flavored milk.
  3. Sprinkle pistachio and almond slivers and rose petals.
  4. Bake in the oven for 6 – 10 minutes in the middle rack.
  5. Serve Baked Shahi Tukra warm or chilled garnished with dry-fruits and rose petals.

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Recipe Notes:

  • It is always best to use full cream or full-fat milk to make rabri.
  • If you do not ae cardamom powder, crush 2 – 3 green cardamom pods and add them to the milk.
  • You can use whole wheat bread slices as well to make baked shahi tukda.
  • Do not bake the bread slices for too long as they might turn too hard and burnt. 
     
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