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 ...
I love eating pasta ...who doesnt?I always wondered how are pastas made and can they be made with hands in our homes.?? And the answer is a big yes and So I will be sharing with you the steps to make a healthier eggless tortellini pasta without any authentic pasta maker or tools.Also there is no preservative which makes it way healthier than the storebought ones.Right?? You can make them in a large batch and freeze them ..Isnt it exciting...?? Lets see what shape it is....Tortellini is a ring shaped pasta originally from the Italian region of Emilia.They are also called belly button and strongly resemble wonton.These cute shaped pastas can be made either round shape or square shaped and usually filled with a plain cheese filling /spinach cheese/herbed cheese whatever you choose. So this recipe includes making the dough, preparing a cheese filling,shaping ...