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 ...
Lachcha Paratha or layered Indian bread is a popular paratha variety from North India, made with whole wheat flour. It basically is a crispy paratha with several layers.
When I often get bored of making the regular rotis or parathas, I make these multi-layered parathas accompanied with a thick gravy dish.Some recipes call for Maida...But since I always opt for healthy alternatives...I make this with whole wheat flour. The main trick is in the making of the paratha which is crucial to get perfect layered parathas.
If you go to North India...you will find people having these delicious parathas for their breakfast with butter and a thick gravy. So aromatic that you can't resist eating them.
It can actually be termed as an art of making these parathas since it involves some beautiful rolling, pleating, and folding to form a ring and then rolling again which can be gradually perfected with practice. I love to pair it with Dal Makhani, Veg Makhanwala, and other such gravies.
So let's dig in the recipe:
INGREDIENTS:
Whole wheat flour 2 cups
Salt a pinch
Oil 2 tbsp
Water for kneading
Ghee for layering
INSTRUCTION:
1. In a big bowl, add flour, salt, oil and mix till it turns crumbly. Now add required water and start kneading the dough. The dough must not be too stiff. Pour few drops of oil on top and keep it covered for 10 to 15 minutes.
2. Divide the dough into equal portions and make round balls. Take one ball of the dough on a flat surface and knead well till it is soft.
3. Now roll the dough very flat as much as you can.
4. Smear some ghee and dust some flour all over it evenly. Begin folding from one corner by pleating it like how we pleat a paper fan.
5. Continue until the end.
6. Roll it towards the center in a tight circle.
7. Now join the edges.
8. Dust some flour on a plain surface and start rolling again gently. You can see the layers that will become more visible when it is cooked.
9. Heat a Tava, and place the paratha on the hot Tawa.
10. Flip the paratha when it is cooked on one side. Add some ghee and let the other side cook.
11. Flip again and see that the paratha is browned evenly. Continue the same steps with all other dough balls.
12. Serve hot with your favorite gravy /side dish and pickle. Add butter for extra deliciousness!!
I hope you will love making and eating these yummy parathas. Do comment me your feedback in the comments section below. Tag me @archanasvegfoodchronicles in your Instagram post if you try this recipe.
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