Shahi Tukda (Royal Indian Bread Pudding) An elegant, classic Mughlai dessert featuring crispy, ghee-fried bread elements soaked in fragrant sugar syrup and topped with a rich, slow-simmered cardamom and kewra rabdi. Prep time: 10 minutes Cook time: 1 hour Yield: 4–6 servings Ingredients For the Rabdi (Thickened Milk) 4 cups (1 liter) Full-cream whole milk ½ cup Condensed milk (adjust to taste) ½ tsp Cardamom powder 1 tsp Kewra water (screwpine essence) For the Sugar Syrup 1 cup Granulated sugar 1 cup Water For the Fried Bread Base 6 slices White bread (crusts removed, cut into equal squares or triangles) Ghee or neutral oil (for deep or shallow frying) Method 1. Prepare the Rabdi 1. Simmer the milk: In a wide, heavy-bottomed pan, bring the whole milk to a boil. Reduce the heat to low and let it simmer for approximately 45 to 60 minutes. Stir occasionally and scrape the milk solids (malai) from the ...
Today I am going to share the recipe for a yummilicious Masala Bread pinwheel. It is wholewheat and eggless.
So a healthier version of the regular maida/APF bread.
I have made 2 varieties of masala bread.You can either try one or both of them.
INGREDIENTS:
For the dough-
2 cups wheatflour
2 tsp active dry yeast
1 tsp salt
11/2 tsp sugar
3 tbsp oil
1/2 cup milk
Water as required for kneading
For the filling
1 chopped onion
1 chopped jalapeno/green chilly
1 tbsp oil
1 tsp mustard seeds
11/2 tsp cumin seeds
11/2 tsp turmeric powder
1 tsp garam masala
1 tsp Chaat masala (optional)
Salt to taste
1/2 tbsp Ghee/butter to spread on the dough
Red chilli flakes(optional)
INSTRUCTIONS
1.In a small bowl add active dry yeast and sugar to warm milk ,stir and keep it aside for 15 to 20 minutes.
2.Sieve Wholewheat flour,and salt in a big bowl.Add the activated yeast ,oil and milk to the flour and start kneading into a dough.
Add water as required and knead for 15 mintues to make a very soft sticky dough.
3.Keep it aside for 1 hour and let it rise.
4. In the meantime....Make the filling by heating a Pan and adding Oil,mustard seeds,Cumin seeds,chopped onion,chopped jalapeno and saute for 5 minutes.
5. Add turmeric powder,garam masala, chaat masala,salt and saute again for 2 minutes garnish with coriander leaves,stir well and keep it aside to cool.
6. Once the dough rises...punch it and nicely knead it again for 5 to 6 minutes.
7. Cut the dough into 2 portions.
8.On a dusted surface, roll the one portion of the dough in a squre shape.
9.Cut the stripes as shown,spread some ghee andthen the filling, fold it and seal the edges.
10. Now roll the sealed stripe like a pinwheel and press the end to the wheel to seal it.Continue with all other stripes.
11.Place the pinwheels on a baking tray /steel plate with parchment paper.
12. Alternatively If you wish ,you can make rolls with the other portion of the dough.
Roll the dough into a circle and spread ghee on top then spread the filling in the centre evenly.
13. Roll the dough tightly and cut the rolled dough in equal portions.Press slightly.
14.Place them on a baking tray.
15. You can experiment various designs with the remaining dough if any like this.
16.Keep them aside for half an hour to rise.
17. Preheat Oven at 400 degree celsius.
18.Sprinkle some red chilli flakes on top Brush some milk over them before baking.
18. Bake them in Oven for 20 minutes till they are golden brown.
19.Once baked apply butter on them .They are ready to be served.
I hope you will enjoy them as much as we did.Please feel free to ask any doubts regarding the recipe in comments section below.Would love to hear your feedbacks in comments after you bake them.😊
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Thanks,
Archana
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