Ingredients
1/4 cup fresh cream4 tblsp sugar
1 tsp green cardamom (chhoti elaichi) powder
100 gms khoya
1 tblsp sunflower seeds (chironji)
2 cup milk
2 strands saffron
Pure ghee for frying
Few drops of kewra and rose (gulab) essence
1 handful cashewnut (kaju) chopped
6 slices bread
blondies
for garnish:
3 silver foil
few rose (gulab) petals
How to make shahi tukda
Cut each bread slice into two. Fry the bread pieces in ghee till golden brown.
Assemble the fried breads on a plate.
Heat up milk, add the sugar and saffron and a few drops of essence.
Pour over the bread slices.
london
Allow the bread to soak up the milk, then assemble the bread pieces on a decorative plate.
Heat up two teaspoon of ghee and lightly fry the crushed mawa, cardamom powder and two teaspoons of sugar.
Spread the mawa layer over the soaked bread pieces.
Mix in essence to the cream.
Cover the mawa with a cream layer and decorate with silver foil, cut cashewnut, chironji and rose petals.
Serve warm or cold as you like.
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