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 ...
A classic vegetarian French delicacy that is not only so beautiful but super delicious to eat. Tian is an oval-shaped earthenware that goes from oven to table. It is usually filled with layered, overlapping vegetables with some sauce and served as a main or side dish. This is a baked vegetable dish that is made with a wide variety of vegetables like tomato, onion, garlic, zucchini, yellow squash, Eggplant beautifully sliced and arranged in a baking dish or cast iron pan along with a combination of fresh herbs and spices. I had seen the movie 'Ratatouille' and that was when I was inspired to make this dish. I tried adding roasted veggies while making the sauce to make it more flavourful and healthy. The main part of this recipe is slicing the veggies evenly so they can be arranged perfectly in a baking dish or cast iron pan. I have used a cast iron pan here as I made the sauce in it and placed the slices on the same without having to transfer ...