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 ...
**Delicious and Nutritious Sattu Paratha Recipe**
If you're looking for a hearty and wholesome meal that's easy to make, Sattu Paratha should be at the top of your list. Sattu, a traditional Indian flour made from roasted chickpeas, is not only flavorful but also packed with protein and fiber. When stuffed into a paratha, it creates a delicious and satisfying dish that can be enjoyed for breakfast, lunch, or dinner. Let's dive into the step-by-step recipe:
INGREDIENTS:
For making the parantha stuffing-
Sattu 1 cup
Onion small 1
Green chili finely chopped 2
Ginger 1 inch finely chopped
Cilantro/Coriander 1/4 cup finely chopped
Coriander powder 1 tbsp
Cumin powder 2 tsp
Salt to taste
Mango Pickle Oil 1 tbsp
Dry mango powder 2 tsp
For the dough:
Wheat flour 2 Cups
Oil 2 tbsp
Salt
Butter/Ghee 1tbsp
**Instructions:**
1. **Prepare the Dough:**
- In a mixing bowl, combine the whole wheat flour, oil ,butter/ghee and a pinch of salt.
- Gradually add water and knead to form a soft dough. Cover and let it rest while you prepare the filling.
2. **Prepare the Filling:**
- In a hand blender/ mixer, take spring onion, coriander leaves, green chilies, chopped ginger and blend coarsely.
- Take sattu flour ,coriander powder, cumin powder, mango pickle oil, dry mango powder, and salt.
-Add the spring onion mixture and Mix well until all the ingredients are evenly incorporated.
3. **Assemble the Parathas:**
- Divide the dough into small lemon-sized balls.
- Take one dough ball, dust it with flour, and roll it into a small circle (about 4-5 inches in diameter).
4. **Stuff and Cook:**
- Place a small ball of the sattu filling in the center of the rolled dough.
- Bring the edges of the dough together and seal the filling inside, forming a ball.
- Flatten the stuffed ball slightly and roll it out gently into a paratha, taking care not to let the filling come out.
5. **Cook the Parathas:**
- Heat a tawa (griddle) or a non-stick pan over medium heat.
- Place the rolled paratha on the hot tawa and cook for about 1-2 minutes on each side, or until golden brown spots appear.
- Apply a little ghee or oil on both sides while cooking to make the paratha crispy.
6. **Serve and Enjoy:**
- Once cooked, remove the paratha from the tawa and serve it hot.
- Sattu parathas can be enjoyed with yogurt,boondi raita, pickle, chutney, or even a dollop of butter.
Sattu parathas are not only a great way to include protein-rich sattu in your diet but also a wonderful example of the diversity and flavors that Indian cuisine has to offer. Whether you're a beginner or an experienced cook, this recipe is sure to delight your taste buds and leave you craving for more. So, roll up your sleeves and try making these delicious parathas at home – your taste buds will thank you!
Do try this easy Sattu Parantha reciple and let me know your feed back. You can connect with me on my Instagram page @archanasvegfoodchronicles.
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