Shahi Tukda bread pudding Indian sweet of fried bread slices soaked in hot milk with spices, including saffron and cardamom.

 
 Ingredients:

• 6 slices Bread
• 2 Tbsp Ghee
• 1 cup Full Cream Milk
• 2-3 Tbsp chopped Pista, almonds
• 1/4 cup Sugar
• 1/4 cup Water
• 1 Cardamom powder
• Few strands of saffron


Method :
Cut bread slices diagonally to form 2 triangles. Keep the bread aside for about 2 hours, so that it becomes hard.


Now  To make the sugar syrup, mix sugar and water and set the mixture to boil. Now, simmer the solution for about 10 minutes and add powdered elachi into it.

Take a pan and set the milk to boil.Add chopped pistas and almonds pieces, 3-4 tsp sugar. Simmer it until it reduces to 1/4th quantity. Simultaneously, keep stirring occasionally so that it does not stick to the pan. Add few strands of saffron to the thickened milk.


Now Apply ghee on the sides of the bread and lightly fry/roast them until they turn golden brown on both sides or you can even deep fry bread slices in ghee or oil.

 
Arrange the fried bread on a plate. Pour the sugar syrup onto the bread and wait until it seeps down. Now, spread the milk mixture onto the bread and sprinkle some almonds, pista and saffron strands over it. Freeze it and serve when it is chill!

 
Ingredients :

For Making Gulabjamun Balls 
1 cup milk powder (Use ful fat milk powder)
¼ cup all purpose flour or maida
1 tsp oil or ½ tsp ghee
A pinch of salt (optional)
A pinch of baking soda
1 to 2 tbsp yogurt
A few blanched pistachio or almond slices for garnishing

For the sugar syrup
2 cups water
1.5 cups sugar
3-4 green cardamoms powdered
A pinch of saffron (optional)



Method :

 First sieve dry ingredients into a mixing bowl(milk powder, plain flour and baking soda).
Mix in yogurt and ghee and start to mix the ingredients lightly to make soft sticky dough.Now pinch small portions rolling it into a smooth ball as shown in pic below. Make sure there are no cracks on the surface else the ball will break when it is being cooked. Shape the rest of the dough similarly.


  Prepare Sugar Syrup
Meanwhile to a saucepan add sugar, water and powdered cardamom and stir well, place on low flame. Stir well until the sugar dissolves and the syrup thickens slightly, this may take 5 minutes. (No string consistencies needed). Then remove from flame and set aside.

Frying the gulab Jamun

Place a frying pan on flame and pour oil to deep fry the balls.
Now after the oil heats up, (oil should not be too hot), gently slide the prepared balls into it. Do not over crowd the pan. And check that the flame is in low mode.The balls will sink to the bottom and then it will gently rise up.




 Slowly turn each balls with a slotted spoon, at frequent intervals to make sure that the balls brown evenly.



Once they turn golden brownr remove balls from flame and place on a tissue paper to remove excess oil.
Transfer them to the prepared sugar syrup.The Gulab Jamun should rest in the sugar syrup for at least 1 hour before serving so that they absorb the sugar syrup well and become soft and melt in mouth treats.



Garnish gulabjamuns with pistachio or serve them warm with a scoop of cold ice cream.






 

Ingredients :

For Paneer :

• 4 Cups Milk
• 2 Tsp Lemon Juice dissolved in 1 Tbsp Water
• 2 Tsp Curd
• 1 Tbsp Maida (All purpose flour)
• A pinch of Red Color (Optional)

For Syrup :

• 4 Cups Water
• 2 Cups Sugar
• 1/4 Tsp Cardamom Powder

For Filling / Malai :

• 1/2 cup of Sweet Mawa / Khoya / Khawa
• 2-3 tsp of sugar pr  icing sugar.
• A pinch of saffron soaked in a spoonful of milk (optional)

Method :

Heat Milk and bring it to boil. When it starts boiling, add lemon juice, Add Curd and wait for milk to curdle completely. Then remove from heart and let it cool for 5-10 minutes.After that pour it over a thin cotton cloth and tie it with a tight knot. On straining this milk, what we get is Paneer.Wash this paneer nicely under cold water to remove lemon juice flavor.Now add pinch of red color and knead Paneer for 5-7 minutes to make a smooth dough.Add Maida and knead again for few minutes.Then make oval shaped balls of dough and keep aside.(Note: remember , balls will grow in size when cooked in syrup, so make them small in size , about 1.1/2-2 cm in size.)
Now for making sugar syrup, mix sugar , water and cardamom powder in a saucepan and bring it to boil. Add those paneer balls to hot syrup on medium heat and let it cook for 20 minutes with lid partially covered.Once paneer balls are cooked, turn off the gas and let it cool for 1 hour.

Now for Making Malai mixture. Mix khoya and icing sugar and blend in mixture to form a fine thick paste / creamy mixture.



After 1 hour remove paneer balls from sugar syrup , do not squeeze them.Cut each of them horizontally into 2 equal part, spread khoya mixture on one part and put other part on it,Garnish with Silver Foil, chopped pista. Refrigerate for 1 hour and served chilled.

Ingredients :

• 1 Cup Ragi (nachani) Flour
• 1 Cup Water
• 1/2 Cup Dessicated Coconut
• 2 Tbsp Chopped Almonds
• 2 Tbsp Chopped Cashew Nuts
• 2 Tbsp chopped Pista
• 5-6 Tsp Powdered Sugar
• 2 Cups Coconut Milk
• Grated Jaggery as required
• 1 Tbsp Ghee (Clarified Butter)
• 1/4 Tsp Cardamom powder

Method :

Making Coconut Milk :
Take 2 Cups of Fresh Grated Coconut. Add 1 Cup warm Water and grind in mixture.Then squeeze this grated coconut through a muslin or cheesecloth to get Coconut Milk


 To this Coconut Milk add grated jaggery and keep aside

Now For Filling, in a bowl take dessicated coconut, chopped cashewnuts, chopped almonds, powdered sugar and mix well.
For the outer covering ,boil water, add ghee . Then add the Raagi rice flour into it , little by little constantly stirring to avoid lumps and let it cook for 3-4 minutes on low flame. Take off heat now, cover the mixture and let it cool.When cool, grease your hands with little bit of ghee and knead mixture well into a dough. 


Then make balls with the covering dough and flatten them on the palm into a circle. Put the stuffing in it and cover it completely with dough.


Now put these balls in Coconut Milk ,refrigerate and Serve by Garnishing with chopped pista ..

Ingredients :

For Rasgulla :

• 4 Cups Milk
• 2 Tbsp Lemon Juice dissolved in 1 Tbsp Water
• 1 Tbsp Maida (All purpose flour)

For Syrup :

• 4 Cups Water
• 2 Cups Sugar
• 1/4 Tsp Cardamom Powder
• 4-5 sticks of Kesar

Method :

Heat Milk and bring it to boil. When it starts boiling, add lemon juice and wait fro milk to curdle completely.
Then remove from heart and let it cool for 5-10 minutes.After that pour it over a thin cotton cloth and tie it with a tight knot. On straining this milk, what we get is Paneer.Wash this paneer nicely under cold water to remove lemon juice flavor.Now knead Paneer for 5-7 minutes to make a smooth dough.Add Maida and knead again for few minutes.Then make small balls of dough and keep aside.(Note: remember , balls will grow in size when cooked in syrup, so make them small in size , about 1.1/2-2 cm in size.)
Now for making sugar syrup, mix sugar , water and cardamom powder in a saucepan and bring it to boil.Add kesar sticks and then add those paneer balls to hot syrup on medium heat and let it cook for 20 minutes with lid partially covered.Once rasgullas cooked, transfer to serving dish, refrigerate and then serve chilled garnishing with some dry fruit pieces.