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Homemade Shahi Tukda ( Bread Pudding )

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 ...
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Eggless Almond flour Brownies

Hello folks,
    Brownies are one such desserts which are liked by everyone irrespective of age.My daughter loves eating them but I just want to make sure she eats the most healthier version of any baked good. Ofcourse every Mom wants right??

So I came up with these Almond flour Brownie recipe which along with being fudgy, gooey,and perfectly chocolatey, are also grain free, eggless, all purpose flour free, refined sugar free ,and so healthy.

I baked these  for an Instagram collab which was all about baking something healthy.These turned out super delicious!!.

I made these brownies with blanched almond flour which is easily available in stores.I have used yogurt instead of eggs.I also added one secret i1ngredient which is boiled sweet potato as a natural sweetener along with Coconut sugar both of which are  much healthier alternatives to refined sugar.You can also use jaggery or any other natural sweetener.

This can be easily made vegan by replacing yogurt with almondmilk yogurt/oatmilk yogurt/coconut milk yogurt/vegan egg/flax gel and butter with vegan margerine/cooking oil/nut butters/coconut oil.

So without wasting time lets dig in the recipe...

Makes 16 brownies
INGREDIENTS:
Blanched Almond flour 1 1/2 cups
Baking powder 1 tsp
Coconut sugar/Jaggery 1 cup.
Boiled mashed sweet potato 3/4 cup
Organic Cocoa powder 1/2 cup
Yogurt/Vegan Yogurt  3/4 cup
Vanilla extract 1 tsp
Salt 1/2 tsp
Butter/coconut oil/nut butter 5 tbsp ,melted

For decorating
Almonds 16
Chocochips 2 tbsps

INSTRUCTION:
1.Preheat the oven to 350 degree F.Grease a square baking pan/Place parchment paper.

2.In a bowl, add the melted butter, coconut sugar, boiled mashed sweet potato, salt, vanilla extract, cocoa powder, and yogurt.
*Add 11/3 cup of coconut sugar if not adding boiled mashed sweet potato.

3.Stir everything with a blender.

4. Add Almond flour and baking powder.

5.Stir everything to make a batter.

6.Transfer the batter into the prepared baking pan.Decorate with almonds and chocochips.
7.Place the pan in the preheated oven and bake for 35 to 40 minutes until the top is set.And a toothpick inserted comes out clean or nearly so, with perhaps a few wet crumbs or a tiny touch of chocolate at the tip of the toothpick.

8.Once baked, remove the brownies from the oven and cool them for about 15 minutes before cutting them.
9.Once the brownies are completely cooled..cut them in squares and start relishing them.You can store them in an airtight container for several days. 

Hope you will love this recipe.Please give your feedback in the comments and subscribe for more such healthy delicious recipes.







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