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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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Gujarati Kadhi


Gujarati Kadhi is one of the most delicious, sweet-sour yogurt kadhi made with chickpea flour and yogurt and tempered with spices. It is basically a yogurt-based gravy dish that goes well with Khichdi, basmati rice, or soft phulkas.

This is one of my personal favorites, and the first time I had tasted it in a kathiyawadi restaurant. Since then I love making this whenever I get bored of making Sambar and Rasam. This Kadhi is an essential part of Gujarati cuisine. They like it to be thinner, use less began, unlike Punjabi kadhi which is thicker in consistency.

One thing to be kept in mind is to never cook the kadhi on very high flame and also use room temperature yogurt...so the kadhi won't split or curdle.

This simple recipe involves a lot of aromatic spices like cinnamon, cloves, cumin seeds, asafoetida which are all so good for digestion and light on the stomach. They also give a distinct and unique flavor to Kadhi and taste awesome without onion and garlic. With just a few ingredients, you can make this delicious kadhi in no time. So let's jump to the recipe.


INGREDIENTS:
Chickpea Flour 1/2 cup
Yogurt 1 cup
Dried Red chili 1
Curry leaves a handful
Cumin seeds 11/2tsp
Asafoetida 1/2 tsp
Mustard seeds 11/2 tsp
Cinnamon sticks small 2
Cloves 4-5
Turmeric powder 1/2 tsp
Methi seeds 8-10
Ginger Green chili paste 1 tsp
Water 2 cups
Ghee 2tbsp
Salt and sugar to taste

INSTRUCTION:
1.In a big bowl, whisk both chickpea flour and the yogurt together till they blend well. Add 2 cups of water and whisk again. Keep it aside.


2.Heat a pan, add ghee, mustard seeds, and let it splutter. Now add cumin seeds, asafoetida, curry leaves, dried red chili, methi seeds, cinnamon, cloves, turmeric powder and Ginger-chilli paste. Stir well and let it cook for a minute.


3.Now add the Besan yogurt batter and let it cook for 8 to 10 minutes on medium flame. Add salt and sugar, stir well, let it cook for 3 more minutes.


4.Lastly garnish with coriander leaves. Serve with Gujarati kadhi, rice, or roti.

I hope you will like this soothing kadhi and make this again and again since it is so delicious. Please comment me your feedback in the comments section below. Also would love to connect on Instagram @archanasvegfoodchronicles.
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