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 ...
It is a one-pot recipe that I usually make in my Instant Pot. A very easy and quick recipe that can be whipped up with just a few spices, ghee, no need of vegetables, totally comforting on a cold chilly day and can be had along with tomato gojju/ south Indian tomato curry.
Cooking it in Instant Pot makes it super easy since you don't use many vessels and everything is made in just one pot right from tempering spices to cooking Rice and moong dal.
It is very healthy as it consists of moong dal a primary source of protein and vitamins. Ghee being a superfood, and one of the essential parts of any Indian meal nourishes the body from within and believed to pacify all three doshas as per Ayurveda. Spices like pepper, cinnamon, cloves, ginger all ensure the food is properly digested and the nutrients are properly assimilated in the body.
I like to have this for my breakfast or also as brunch as it is filling and satisfying. I like to add cashews to this to make it more healthy. I also add Tur dal along with moong dal. You can also add any veggies like carrots, peas if you want, or just have a plain spicy Pongal with Tomato Gojju.
I have included the Tomato Gojju recipe...you can make this wonderful combination and relish this soul-satisfying food.
Let's dive into the recipe.
INGREDIENTS:
For Khara Pongal:
Rice 2 cups
Moong dal 1cup
Tur dal 1/2 cup
Cumin seeds 2 tsp
Fresh Ginger grated 1 inch
Black peppercorns 8-10
Cloves 4
Cinnamon sticks small 4
Dried Red chilies 2
Bay leaf 1
Ghee 2 tbsp
Asafoetida 1/2 tsp
Green chili slit 1
Water 8 cups
Salt to taste
Sugar 1 tsp
For the tempering:
Ghee 1tbsp
Cashew 8-10
Curry leaves 4-5
Asafoetida 1 pinch
Coriander seeds crushed 1/2 tsp (optional)
For Tomato Gojju:
Tomatoes 2( 1 pureed and 1 chopped finely)
Oil 1 tbsp
Jeera 1/2 tsp
Mustard seeds 1 tsp
Curry leaves 2-3
Asafoetida 1 pinch
Saarina pudi 11/2 tsp
Salt to taste
Cumin powder 1 tsp
Coriander powder 2 tsp
Red chili powder 1 tsp
Turmeric powder 1 tsp
INSTRUCTION:
For Khara Pongal:
1. Take Rice, Moong Dal, and Tur dal in a vessel and rinse thoroughly with clean water 2-3 times and drain the water. Keep it aside.
2.In the Instant Pot, Using the Saute mode, add ghee, bay leaf, cumin seeds, grated fresh ginger, cloves, black peppercorns, dried red chilies, slit green chilly, cinnamon sticks, and saute.
3.Now add the washed and cleaned Rice, moon dal, and the dal to the pot and saute for 1 minute. Keep stirring so it doesn't burn.
4.Now add 8 cups of water, salt, and sugar. Stir well.
5.Close the lid and On the Pressure Cook button and set the time 8 minutes. Close the pressure vent.
6.Once the timer is up and it starts beeping. Carefully open the Pressure vent and let the pressure release completely. Keep the lid covered till you make the tempering.
7.For tempering, Heat a small kadhai or tempering pan and add ghee, curry leaves, cashews, and saute for 1/2 a minute. Add crushed coriander seeds(optional).
8.Now open the Instant Pot lid and add the tempering to the cooked Khara Pongal. Mix well and check the consistency of the Pongal. If you like a runny consistency, you can add 1/2 cup water and saute on saute mode for another 2 to 3 minutes.
For Tomato Gojju/Curry:
1. Heat a Kadhai, add oil, mustard seeds, cumin seeds, let them splutter. On a low flame, add asafoetida, turmeric powder, curry leaves, finely chopped tomato, pureed tomato paste, and stir well for 2 minutes till the tomato paste is cooked.
2.Add Saarina pudi, cumin powder, coriander powder, red chili powder, salt, and sugar to taste. Mix well. Add some water, cover, and let it cook for 5-7 minutes on low flame. Gojju is ready to be served.
Serve Hot Khara Pongal with Tomato Gojju and a teaspoon of ghee and relish with family and friends. I hope you will find this comforting! Do let me know the feedback in the comments section below and tag me @archanasvegfoodchronicles in your Instagram post if you try this.
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