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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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Baked stuffed bati with Dal

 



Stuffed Baked Bati
Stuffed batis, also known as Masala Bati, often feature a filling of spiced green peas or potatoes. I have used a Potato masala curry that we make for dosa.
Ingredients
  • Dough: 2 cups whole wheat flour (atta), 1/4 cup semolina (suji), 1/4 cup ghee, 1/2 tsp carom seeds (ajwain), and salt.
  • Stuffing: leftover potato masala curry
Instructions
  1. Make the Dough: Combine flour, suji, ghee, salt, and ajwain. Add water gradually to knead a stiff dough. Let it rest for 20 minutes.
  2. Shape the Bati: Divide dough into small balls. Flatten a ball, place a spoonful of stuffing in the center, and seal the edges to form a round ball.
  3. Bake: Preheat your oven to 375°F (190°C) or 180°C. Place batis on a tray and bake for 25–30 minutes, flipping halfway, until golden brown and crusty.
  4. Ghee Soak: Remove from the oven, lightly crack each bati, and dip completely into melted ghee for soakingan au
  5. This nutritious dal uses equal parts of five lentils: toor (arhar), chana, moong, urad, and masoor.

Panachmel Dal 

Ingredients:
  1. Lentils: 1/4 cup each of Toor, Chana, Green Moong (chilka), Masoor, and Urad dal.
    • Aromatics: 1 onion (chopped), 2 tomatoes (chopped), 1 tbsp ginger-garlic paste, 2-3 green chilies.
    • Spices: 1 tsp cumin seeds, 1/2 tsp turmeric, 1 tsp red chili powder, 1 tsp coriander powder, 1/2 tsp garam masala, and a pinch of hing (asafoetida).
    • Finishing: 2 tbsp ghee, fresh coriander, and lemon juice.
    InstInstruction:
    1. Soak & Pressure Cook: Wash and soak the mixed dals for at least 30 minutes to 2 hours. Pressure cook with 4-5 cups of water, turmeric, and salt for 3-4 whistles until soft.
    2. Prepare Tadka: Heat ghee in a pan. Add cumin seeds and hing. Sauté onions until golden, then add ginger-garlic paste and green chilies.
    3. Simmer with Spices: Add tomatoes and cook until mushy. Stir in red chili powder, coriander powder, and garam masala.
    4. Combine: Pour the cooked dal into the pan. Adjust consistency with water if needed. Simmer for 5–10 minutes.
    5. Garnish: Add fresh coriander and a squeeze of lemon juice before serving. 

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