Recipe On : Shahi Tukda / Steps & Ingredients Required To Prepare Shahi Tukda

Recipe On : Shahi Tukda / Steps & Ingredients Required To Prepare Shahi Tukda

Ingredients:

• 4 slice Bread
• 3 tbsp Condensed milk
• 5 cups Milk
• 1/2 cup Sugar
• 4-5 Cardamom/elaichi (crushed)
• Few strands of Saffron/Kesar
• Oil  for deep frying
• 1 tsp Almond(chopped)
• 1 tsp Pistachios(choped)
• 1/2 tsp Rose water

Steps / Method:

1. Cut the edges of the bread, then diagonally cut the bread.
2. Then heat 200 ml oil in a pan.
3. Now deep fry the diagonally shaped bread in the oil, until golden brown.
4. Then keep aside the fried bread.
5. Then in a pan boil milk for 5 minutes.
6. Now put the condensed milk, sugar, saffron/kesar and mix well.
7. Then boil for another 5 minutes.
8. Then add the crushed elaichi and rose water into it and mix well.
9. Then remove the processed milk from heat and allow it to cool.
10. Now arrange the fried bread slice in a bowl/serving plate.
11. Then put the processed milk over the bread and refrigerate for 15 minutes.
12. Now sprinkle almond and pistachios over the bread.
13. Taste best when mild chilled.

KALAKAND

KALAKAND

INGREDIENTS:-

• 1 tin Condensed milk/Milkmaid
• 200 gms Paneer
• 50 gms Milk powder
• 2 tbsp Sugar
• 6 Elaichi/Cardamom
• Few strands oh Saffron
• 1 tsp Ghee
• 1 tbsp chopped Pistachios
• 1 tbsp chopped Almond

METHOD:-

1. Mash the paneer and crush the elaichi seeds.
2. Boil 1 cup of water in a heavy bottomed vessel, then add the condensed milk/milkmaid into the boiling water and mix well.
3. Boil it for 5 minutes.
4. Then add the mashed paneer into it, stirring constantly.
5. As the milk maid contains sugar so it depends upon ourselves how much quantity of sugar we need, so add sugar by tasting the mixture.
6. Cook the mixture untill it evaporates most of liquids.
7. Now put the milk powder, crushed elaichi seeds into it and mix well.
8. Immediately remove the mixture from heat.
9. Grease a plate with ghee and spread the mixture over it.
10. Now spread the chopped pistachios, almonds and the saffron strands over the mixture and refrigerate for 3 hours.
11. Then cut it into your desired shape, it can be stored in refrigerator for 3 days.

GULAB JAMUN

Gulab jamun

INGREDIENTS:-

• 1 cup Khoya/Mawa
• 4 tbsp All purpose flour/Maida
• 3 tbsp Condensed milk
• 50 gm Chenna/Paneer
• A pinch of Soda bicabonate/Baking powder
• Ghee/Oil for deep frying
• 1 tsp Elaichi powder
• 11/2 cup sugar

METHOD:-

1. In a large pan add 3 cups of water, sugar and a pinch of elaichi powder and boil it.
2. Cook for 5 minutes or untill the sugar dissolves into it.
3. Now remove the sugar syrup from the heat and set aside to cool.
4. Then grate the khoya and keep aside.
5. Mash the chenna/paneer finely and mix it with grated khoya.
6. In that mixture add soda bicarbonate, maida, condensed milk, elaichi powder and water(as much required to make a soft dough).
7. Make balls of the dough by rolling gently between your palms.
8. Heat ghee/oil in a kadhai.
9. The oil must be semi-heat.
10. If the oil is too hot then the gulab jamuns will remain uncooked from inside.
11. Put the dough ball into the semi-heat oil and fry till golden brown.
12. The balls must be fried very slowly under medium heat.
13. Remove the jamuns from the oil.
14. Then dip the gulab jamuns into the sugar syrup and shake the pan gently.
15. After 10 minutes the gulab jamuns will sinkin the sugar syrup.
16. Now the gulab jamuns are ready to serve.