Wednesday, 25 September 2013

SHAHI TUKDA

CHEF BB
                Its a sweet dish from India. Usually from the state of Madhy pradesh and Uttar pradesh the cuisine called as awadhi cuisine. The typical indian name SHAHI means royal and TUKDA means piece. in english translation its called as ROYAL PIECE. bone apetit.

regards
chef bb

SHAHI TUKDA

INGRIDENTS
Rabadi preparation
3 cups whole milk
1/2 cup sugar
1/4 tsp green cardamom powder
Shahi tukda preparation
1 cup granulated sugar
1 cup whole milk
Ghee, for deep frying
1/4 tsp saffron strands
4 slices white bread
100 Gms dried apricots, soaked overnight and drained
2 Tbsp pistachios, finely chopped
2 sheets edible silver/gold leaf
METHOD OF PREPARATION
1st STEP
Heat milk in a kadhai over medium heat and bring to a boil. Lower the heat and cook, stirring continuously, till it thickens to a consistency of a custard sauce. Remove from heat, add sugar and cardamom powder and stir till sugar dissolves. The mixture will thicken on cooling.
2ND STEP
Combine the sugar with 2 cups water in a saucepan and cook over medium heat, stirring till sugar dissolves and the syrup thickens to one-string consistency. Add the drained apricots to the syrup and cook till tender. Remove apricots from syrup and set aside. In another saucepan, combine the milk with saffron and prepared sugar syrup (The syrup in which the apricots were cooked) and simmer for 5 to 7 minutes. Remove from heat and keep warm. Heat the clarified butter in a kadhai over medium heat, and deep fry the bread slices till golden and crisp. Remove and drain on absorbent paper. Soak the fried bread slices in the warm milk for 2 minutes. Sandwich the cooked apricots between the softened bread. To serve, arrange the sweet apricot sandwiches on a plate and spoon rabid over. Sprinkle over with pistachios and garnish with silver leaf.


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