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 ...
. North Karnataka special...Tambittu is one of the most popular laddoos /sweet balls made for Nagara Panchami. It is a festival of praying and offering milk to Nag devata (Snake God) who is worshipped in the form of stone, clay idol, or silver idol.
In this recipe, Roasted gram (puthani) is powdered and then mixed with jaggery and other items to make laddoos. These are offered as Naivedyam to Nag devata and then eaten by all in the family.
One of the most traditional sweets that have come down from generations...which is not only refined sugar-free...but so nutritious and healthy since Roasted gram provides with a good amount of fiber and protein.
These are also gluten-free. This is my Mother's recipe which she makes every year for this Festival.
Time to treasure all such age-old healthy recipes and pass it on to our future generations. So let's dive into the recipe.
INGREDIENTS;
Roasted gram /Puthani 2 cups
Grated/crushed Jaggery 1 cup
Ghee 3/4 cup
Sesame seeds 1tbsp
Grated dry coconut 1tbsp
INSTRUCTION;
1. Firstly, dry roast the roasted gram for a minute or two in low flame and keep aside. Similarly, dry roast sesame seeds and grated dry coconut separately and keep aside.
2. Now grind the roasted gram in a blender/mixer into a fine powder. Keep aside.
3. In a thick bottom pan, add jaggery and Ghee, stir jaggery with ghee on low flame till the jaggery melts and combines well with ghee.
4. Once the jaggery melts, add in the roasted gram, sesame seeds, and greated dry coconut. Mix well and off the flame.
5. Now place the pan on a secure place where you can sit and make laddoos.
6. Without wasting much time, apply ghee on hands before and take a small portion of the mixture..press hard to give it a round shape and then with your thumb, middle finger and ring finger...press the top and bottom part of that laddoo to make a cylinder shape. That is the traditional way of making these laddoos. These are further topped with jaggery-sesame mixture shaped in the cone before offering Naivedyam.
7. Of course, you will feel the heat...but a little pain will result in yummy perfect laddos that you can savor later.
8. Continue making laddoos with the remaining mixture. Once done you can store them in an airtight container for 1week.
Relish these yummy sweet treats by making them at home. Do tag me on Instagram with @archansvegfoodchronicles if you try my recipe. Do comment on your feedback, share with friends, follow and subscribe for yummy recipes.
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