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 ...
Here I will be sharing how to make Mysore Pak using jaggery instead of refined sugar. All traditional sweets were being made in jaggery before refined sugar was introduced in India which is much healthier and flavourful. Also, it retains iron content from the sugarcane and so very beneficial especially for kids.
I like to come out of that refined sugar sweets concept in which we are trapped and accept nothing other than the one made with refined sugar. Definitely, this Mysore Pak doesn't taste like the normal one but still is super flavourful and addictive too!!
This is best suited to make during festivals, for gatherings and parties. They can be made in advance and stays good for many days. I made this during Diwali week and they were so addictive that they were devoured before Diwali day!!
Here I have used organic jaggery which is dark in color and hence the color of the Mysore Pak is dark. If your jaggery is not too dark you will get light-colored ones.
Also, ghee which is known to be one of the superfoods recently has been used by our ancestors long back every day is an essential component in this dessert.
I would say these sweets are much more like melt in mouth chocolates, very flavourful and delicious.! Let's dive into the recipe.
INGREDIENTS:
Gram flour/Besan 1 cup
Ghee 1/2 cup+ 2 tbsp
Jaggery powder 1 cup
Water 1/4 cup
Cardamom powder 1/4 tsp
INSTRUCTION:
1.In a thick bottom pan/ Kadai, dry roast the gram flour till it is fragrant on low flame. Keep stirring to make sure it doesn't burn.
2.Transfer the roasted gram flour into a bowl and add 1/2 cup of ghee.
3.Mix well to make a smooth paste without any lumps. Keep aside.
4.Now in the same Pan/Kadai, add water and jaggery.
5.Mix well and let it cook on a medium flame for the first 3 minutes.
4.Now lower the flame and cook it for 5 more minutes stirring in regular intervals..till the bubbles start to come. Once the bubbles come, check the jaggery syrup consistency by taking a drop of it on the thumb and index finger and stretching it. If you see 1 thread consistency...then off the flame.
6.Time to add the gram flour ghee mixture into the jaggery syrup and mix well.
7. Now add 1tbsp ghee to the pan and cook on low flame. Keep stirring well to ensure it doesn't stick to the bottom.
8. Now add 1 more tbsp ghee, cardamom powder and mix again. Keep stirring...you will notice that the ghee is being absorbed.
9.As it starts cooking the mixture will become light and start leaving the sides. Once it is completely cooked...off the flame.
10.Grease a square or rectangular baking tray with ghee so that the Mysore pal doesn't stick to the tray.
11.Now pour the hot mixture carefully into the tray and level it using a spoon.
12.Let it cool for some time. Once cooled take it out on a flat surface and cut into rectangular pieces. These are ready to be served. You can also store them for a few days.
I hope you liked this recipe. Would love to know your feedback. Also, tag me on your Instagram post if you do try this with my handle name @archanasvegfoodchronicles.
Looks incredible Archana. Should try this once!
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