A very happy and colorful Holi! It’s Holi time and definitely, it’s an excuse to eat something decadent, rich, traditional and Indian. And what else could be better than to make something sweet? Festivals are meant to take a break from your daily diet and nutrition plans and to get indulged in some festivities. And you know how much I love eating sweet things, especially the Indian mithai’s which are made from milk. And homemade Rabri is one of my favorites. Thandai is a quintessential drink for Holi, be it with bhang or without it. So this year, I clubbed two of these things together to make another traditional Indian dessert called Shahi Tukda/Shahi Tukra/Double ka Meetha. All these are different versions of the Indian way of making bread pudding. And they date back to the times when Brits ruled India. So it’s a kind of a fusion thing which is very rich and so full of flavors. Give it a further twist by adding some Thandai powder, and it reaches to its next level. It’s actually a bread deep fried in ghee, dipped into saffron and cardamom sugar syrup and then covered with reduced milk flavored with nuts, spices, and saffron. And that is how it is called Thandai Shahi Tukda. So if you are excited enough to make some homemade sweets this festival season, please do make it and share it with your loved ones.
- 1.5 litre full cream milk
- 1/2 cup Thandai Powder
- 1 good pinch saffron
- 1/4 cup caster sugar
- 1 cup water
- 3/4 cup caster sugar
- 6-8 cardamom pods
- a pinch of saffron
- 8 white bread slices
- Ghee, for frying
- Chopped pistachios, almonds and edible rose petals, to serve
- For rabri, boil the milk in a heavy bottom pan. Add thandai powder and saffron. Lower the heat to minimum and let it reduce till it is reduced to 1 litre. Keep stirring in between, so that it does not stick to the bottom. This process will take some time. Add sugar and mix well. Cook for another 3-4 minutes. Chill overnight in fridge.
- For sugar syrup, mix everything in a saucepan and boil for 6-8 minutes. Keep it warm.
- For the toast, Trim the edges of bread and cut diagonally into 4 pieces. Heat ghee in a pan. Fry the bread pieces in batches, until golden in color. Strain out of ghee and place on paper towel to soak the excess ghee. Dip into warm sugar syrup while the toast are still hot.
- To serve, arrange toast onto serving plate. Pour over the chilled rabri and garnish with nuts and rose petals.
- For thandai powder see recipe: http://thewhiteramekins.com/thandai/
The post Thandai Shahi Tukda appeared first on The White Ramekins.
