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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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Raspberry chocolate cups

   

   Raspberries are the cutest loveliest fruits with beautiful colors. Did you know they are actually not berries as the name suggests but are clusters of small stone fruits? I love the color of these juicy fruits which I love to use them in making cute Raspberry chocolate cups!! 


      I would love to say that these raspberry chocolate cups are an absolute treat to dessert lovers. The combination of raspberry with Chocolate is a classic one and tastes divine. There is a contrast between slightly tart juiciness of the fruit and the creamy sweetness of the chocolate.

  A very simple yet exotic dessert which you can serve in parties, gatherings, or just have them when you desire to eat something sweet.
 
   This requires only a few ingredients and it is not at all complicated to make it since it is no-bake. You will need fresh raspberries, dark chocolate (either store-bought or made at home), any neutral oil like Coconut oil or sunflower Oil., cashews, and honey/maple syrup.

The best thing about these is they can be prepared beforehand and stored in the freezer in an airtight container. Just take them out a few minutes before serving.

Ingredients:
For the Chocolate cups:
Dark chocolate bar  3.5 oz
Coconut oil 1 tbsp

For the Raspberry filling:
Fresh Raspberries 1 cup
Raw Cashews 1/2 cup
Raw Organic honey/maple syrup 2tbsp
Coconut oil melted 1tsp

INSTRUCTION:
1. Firstly place liners on a muffin pan and keep them ready.

2. Let's make the Raspberry filling first, Blend all the ingredients under Raspberry filling(except coconut oil) n a blender until smooth. Now add the coconut oil, blend until well combined. Place in the fridge for 1hour to set.
3. To make the chocolate cup, cut the chocolate bar and melt them in a heatproof glass jar over a vessel with boiling water. Keep stirring.

4. Once the chocolate is melted, pour some melted chocolate and swirl around to coat the sides. Place in the freezer for 10 minutes to set.

5. Once the chocolate has set, Spoon the raspberry mixture into each liner and smooth with the back of the spoon.
6. Then cover with the remaining chocolate mixture. To give a marbled effect just place half a spoon of the raspberry filling and swirl with a stick. Place in the freezer for 1 hour to set.


7. Thaw slightly before eating.


I hope you will love relishing them...please give me feedback and subscribe for such yummy recipes.



Check out my Pumpkin handpies recipe in the link below:








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