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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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Wholewheat Ladi Pav

   

 Pav is basically a soft and puffy Indian style bread recipe made with flour and dry yeast. It is ideally served with Pav bhaji, Vada pav, Bhaji Pav, and many other Indian street snacks and Chaats. It is so popular in the streets of Mumbai that people eat Pav with their tea, breakfast, as snacks, and also for dinner.

This is a whole wheat Pav recipe that doesn't contain any Maida/All purpose flour. I have tried all the proportions of APF and whole wheat flour. I got great results but always felt that there must be a completely healthy option for this Pav. So finally tried making them completely with whole wheat flour and the results were amazing. 
Even though you don't get that too soft texture in this recipe...still they are soft and puffy enough just like the maida ones.


This recipe requires very few ingredients. The process of making them definitely requires some practice. I will be explaining the method in detail.

Let's dig in the recipe!

INGREDIENTS:
Whole wheat flour 2 cups
Butter 1/4 cup
Active yeast 1.5 tsp
Warm milk 1/2 cup 
Sugar 1 tbsp 
Salt to taste 
Water to knead the dough
Milk for brushing
Butter for applying.

INSTRUCTIONS:
1. Lets activate the dry yeast first. In a bowl, add dry active yeast, warm milk, and sugar. Stir well and keep it covered aside for 15 minutes.

2. Now in a large bowl, add whole wheat flour, butter, activated yeast, and water. Knead to make a soft dough for 15 minutes and keep it aside covered with a damp cloth for 1 and half hour or till it doubles in size.

3. Deflate the dough by inserting a finger which should leave a depression in the dough. Knead the dough again for 5 to 10 minutes.
4. Divide the dough into equal portions. Roll each portion of the dough into a smooth ball.

5. Place them on a greased aluminum tray at regular intervals.

6. Cover them again with a damp muslin cloth and keep aside for 30 minutes. They will again double in size.

7.Preheat Oven at 375 degrees Fahrenheit.

8. Brush them with some milk. Place the trays in the Oven and bake for 20 minutes.

9. Once the Pavs are baked, Take out of the oven and apply butter all over the pav. This will give a shine and a nice color.
10. Serve these buns with Bhaji or make Vada pav.

I hope you will love this yummy and healthy pav recipe. Do comment me your feedback in the comments section below. Also Would love to connect on Instagram @archanasvegfoodchronicles.Do tag me in your post or tag #archanasvegfoodchronicles on your post if you try this recipe.



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