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 ...
What else can be more perfect than grilling some of our fav ingredients like Tofu , Brussel sprouts, cherry tomatoes, bell peppers & Zucchini all marinated in a simple pesto sauce. Believe me this vegan marination tastes heavenly 😀 Super easy if you have some pesto in hand. INGREDIENTS: Tofu 1 block cut in cubes Red bell pepper 1 cut in small squares Brussel sprouts 5-8 Cherry tomatoes 10-12 Green Bell peppers 1 cut in small squares Zucchini 1 sliced Pesto (homemade / storebought) 1 cup Oil for grilling INSTRUCTION: 1.If you're using wooden skewers, soak them in water for about 30 minutes to prevent them from burning. 2.Wash and prepare your vegetables by cutting them into chunks or slices, making sure they're all roughly the same size for even cooking. 3.Dice Tofu into cubes. 4.In a big bowl, take 1 cup of pesto, add in all the veggies and tofu. 5.Stir gently to coat them with the marinade. 6.Keep aside in the Fridge for 1/2 an hour. ...