Kesariya Shahi tukda

Name: How to cook Kesariya Shahi tukda - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3-4 persons
Cuisine: Us

Introduce

Chef :

Susmita Patnaik

Kesariya Shahi tukda

Shahi tukda is a very easy to prepare sweet dish.. So do try this recipe and enjoy the mouthmelting dessert #cookpad #sweet #TheChefStory #ATW2

Ingredient

Food ration :

3-4 persons

Cooking time :

40 minutes

For

sugar (adjust as per your taste)

Few drops

Cardamom essence/ 1/2 tsp cardamom powder

1 pinch

You can add pista, almonds in rabri and also garnish with them

For

Oil/ ghee/ oil+ghee for deep frying

For

Cooking instructions

* Step 1

In a heavy bottom, pan take milk for boiling. As milk becomes warm, add milk powder and mix. Boil milk till it reduces in amount to almost half. Then add saffron strands and cashewnuts powder.

* Step 2

Continue boiling in slow heat. Gradually milk starts to thicken. Scrape the sides and mix the malai in the milk. As rabdi has almost thickened, add sugar. Mix so that sugar gets dissolved. As you get the perfect rabdi consistency, add cardamom powder or cardamom essence. Mix. After a minute or two switch the flame off.

* Step 3

Transfer rabdi into a serving dish. Next heat oil for deep frying. (You can fry the bread in ghee instead of oil as per your preference) Next, take bread, and cut the sides. But I like keeping them. Fry the bread in medium to high heat till they are nicely brown and crispy. Drain the extra oil.

* Step 4

* Step 5

Next prepare sugar syrup. In a vessel put 1/2 cup sugar and half cup water. Let it boil, as the sugar dissolves, it's ready. Then dip the fried bread one by one into the sugar syrup. Keep in it for 1 minute. Don't make it very soggy. Drain the extra syrup and arrange the bread on a plate. Now place this bread on the kesariya rabdi. (You can put rabri on the bread too)