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 ...
They are nothing but vegetarian ground chickpeas and herbs fritters served with tahini and hummus.They are naturally vegan and vegetarian usually used in pitas, sandwiches and salads.
Chickpeas are one of the important sources of protein especially for vegetarians.So these are healthy along with tasting delicious.I usually fry in avacado oil which is suitable for high heat cooking.So makes it much more healthier.You can fry in any Vegetable oil.
I soaked chickpeas overnight and used them the next day.The process is very easy.I have served this with a herbed tahini the recipe of which I will be sharing here too.I like to reduce cooking time so think of an idea where I can make 2 things out of 1 activity.
So without waiting ...lets dig in the recipe.
INGREDIENTS
For the falafel :
Soaked chickpeas 11/2 cup
Chopped Parsley 1/4 cup
Chopped Cilantro 1/2 cup
Green chillies 4 to 6 (as per your spice level)
Cumin seeds 11/2 tsp
Chickpea flout 1/4 cup
Chopped garlic 4 to 5 cloves
Baking soda 1/2 tsp
Avacado Oil/any cooking oil for frying
Sugar 1 tsp
Salt to taste
For Tahini:
Sesame seeds 1/4 cup
Cilantro paste (1/4th of the paste that we will blend for the falafel- given below in the instructions)
Olive oil 2 to 3 tbsp
Black pepper a pinch
Salt to taste
Instructions:
1.Soak the chickpeas submerged completely in water overnight as they will triple in size.
2.Drain and rinse the chickpeas .Blend it in a Mixer/Food processor coarsely like a powder.Keep aside
3.In the blender/food processor add chopped parsley, 1/4th of chopped cilantro, cumin seeds ,green chillies and blend to a fine paste.
4.In a big bowl,take the blended course chickpeas, add 3/4th of the blended cilantro paste.(Keep 1/4th part to use it in tahini.),chopped garlic ,some chopped cilantro, salt, sugar, baking soda and mix everything well to make a dough.
5.See the texture and add Chickpea flour to make a thick dough such that we can make balls out of it.
6.Refridgerate the dough for 30 minutes to 1 hour.
7.Meanwhile lets make a quick Tahini.Dry roast sesame seeds in a pan till they turn slightly brown and start spluttering.Turn off heat and keep it aside to cool.
8.Once cooled ,transfer it to the same blender in which you blended the cilantro paste.(I hope you have kept aside 1/4th of that paste😉)
9.Along with raosted sesame seeds and cilantro paste, add salt ,olive oil ,black pepper and blend to make a thick paste.Herbed Tahini is ready.
10.Take out the dough from the fridge .Make balls out of them with hands and deep fry in hot oil untill they turn golden and crisp.
11.Make sure you dont overcook them.
Then remove them to a paper towel lined plate.
12.Serve them hot along with Herbed Tahini.
I hope you will relish these yummy falafel balls just like how my family did.Do comment and share your feedback.
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