Shahi Tukda - Royal dessert flavoured with Seasonal Mangoes.

Shahi Tukda is a popular classic royal dessert, which was originated during Mughal times. It is also known as shahi tukra which was enjoyed during Ramadan and was favorite in the Mughal kingdom. The word “Shahi” means royal and “Tukda” means a piece. Hence the word describes a royal piece of classic dessert was enjoyed by royal authorities of royal kingdom.

This royal dessert is prepared by deep frying white bread slices into the ghee, soaked into the flavored sugar syrup .These  delectable pieces are topped with delicious  rabdi (thickened milk) and nuts.

To bring in a twist to the dish, I flavored rabdi or thickened milk with freshly made mango puree. Though, traditionally plain rabdi is been used. Just to game the season, I came up this idea and it was a big hit.

This delicious dessert is a perfect dessert to be made on day of Eid .Hence sharing this post, so that you all can enjoy its royal taste and enjoy with your family.

INGREDIENTS

• White Bread – 10 slices (I recommend you to use white bread for better taste)
• Melted Ghee – 1&1/2 cups (more or less)

To Make Sugar Syrup

• Sugar -1 cup
• Water – 1 cup
• Cardamom powder – 1tsp
• Rose essence – ¼ tsp

To Make Mango Rabdi

• Full fat milk – 1 liter
• Mango puree – 1 cup
• Sugar – ½ cup + 1/4 cup
• Cardamom powder – 1tsp

To Garnish Shahi Tukda

• Dried Rose petals
• Crushed almonds and cashewnuts

 METHOD

• Cut the bread slices into halves diagonally.
• Heat ghee in a frying pan.
• Deep fry all the bread slices till golden brown in color.
• Darin any excess ghee from them by placing on kitchen paper towel lined plate. Keep it aside for later use.
• To Make Sugar syrup
• Combine sugar and water in a pot. Mix well and cook on the medium flame till syrup slightly thickened.
• Add in cardamom powder and rose water. Mix well and turn off the flame.

 To Make Mango Rabdi

• Bring milk to boil in a heavy bottom pot.
• When milk starts to boil, lower the flame. Stir milk continuously because the milk solids may stick at the bottom.
• When the quantity of the milk reduces to half the quantity, add 1/2 cup of sugar and cook for another minute.
• Also add cardamom powder and mix well.
• Turn off the flame and let the rabdi mixture cool down.
• Meanwhile , combine mango puree and 1/4 cup of sugar into a pot.
• Stir well and cook till mango puree becomes thick and slightly changes its colour.
• Let the mango puree cool down and then add it into the rabdi mixture.
• Cooking mango puree before adding into the rabdi enhances the flavor of mango into the rabdi.
  
• Mango flavored rabdi is ready.

To Assemble

• Arrange the fried bread slices into the wide tray.
• Pour the hot sugar syrup on the top of the fried bread slices.
• Let the fried bread slices absorb all the sweetness of the syrup.
• When you see the bread slices are little soggy. This is the right time to pour in rabdi.
• Then pour in mango rabdi over the bread slices. Spread the rabdi evenly on all the bread slices.
• Finally garnish it with dried rose petals and crushed nuts.
• Here we go Shahi Tukda or Shahi Tukra is ready to serve.
• Shahi tukda can be served warm or cold. Both ways it tastes best.

AamRas

The word “Aamras” itself explains the whole recipe. The word “Aam” means mango and “ras” means juice. Basically aamras is mango juice, which can also be called as mango nectar. Aamras is famous Maharashtrian dish prepared with mango puree, sugar and cardamom. In summer, aamras is enjoyed in every home as wide variety of mangoes is available in market. It can be served with hot pooris or can be served as side dish with your meals.

Generally aamras or mango nectar is prepared using Ratnagiri Alphonso Mango or Ratnagiri Hapus Aam (one variety of mango which is famous in Ratnagiri, Maharashtra). If these mangoes are hard to find, you can simply use any sweet mangoes like kolar alphonso, sindura, or dasheri.

Aamras can be stored in an air tight container for one year. Whenever you want to use it, remove it from the freezer an hour before and use it as required. It has awesome flavor and can be used in many forms of recipe.

Look at my other mango recipes - Mango Icecream , Alphonso Mango Icecream, Aamkhand, Mango Peda

INGREDIENTS

• Fully Ripe Mangoes – 2 nos
• Cardamom powder – 1tsp
• Sugar powder– 1 tbsp (adjust sweetness as per your taste)
• Milk – ¼ cup

METHOD

• Wash and peel the mangoes. 
• Cut the pulp of the mangoes into small pieces.
• Into a mixer, add in chopped mango pulp, cardamom powder, sugar powder and milk.
• Grind everything to a smooth paste.

• Aamras is ready. Serve chilled with hot pooris along with dry potato curry.

 

Aamkhand - With tips on how to make thick yogurt at home

Aamkhand is a mango based thick yogurt. It is basically normal shrikhand (sweetened yogurt) but flavored with fresh mango. It is a famous Maharashtrian dessert and usually served with fried flatbread (puris) and potato curry. The combination of the yogurt, Mango and sugar makes this dessert very delicious. Such that one can enjoy it just like an ice-cream.

INGREDIENTS

• Full Fat Milk - 1 litre
• Yogurt Culture- 2 tbsp
• Powdered Sugar - 1/4 tbsp (sweetness may depends on mangoes u use)
• Mango pulp - 3/4 cup (here I used medium size of 1 mango)
• Milk - 3 tbsp (use milk of normal temperature)
• Cardamom powder - 1/2 tsp
• Almonds and Pistachios, chopped -3 tbsp (to garnish)

METHOD

To Make Yogurt from Scratch

• Boil milk into a pot. Once milk boils to the rolling point. Lower the flame and let the milk boil continuously for another 5 to 10 minutes. 
• This step is followed because to evaporate any excess water content from the milk. And makes yogurt thick and creamy
• Switch of the flame and let the milk cool down.
• When the milk is lukewarm, add in yogurt culture into it and mix it well.
• Transfer the milk mixture into a clean container. 
• Place a container in the warm place to set for at least 8 hours or overnight.
• Once the yogurt is set, place it in the refrigerator for at least 2 to 3 hours.
• After about 2 to 3 hours, take out the yogurt from the refrigerator.
• Place muslin cloth on the big clean bowl and pour the entire yogurt into it.
• Bring all the sides of the muslin cloth together and tie a knot to it.
• Hang it anywhere in your kitchen and let the water drip out completely from it.
• This process may take around 3 to 4 hours.
• And the hung yogurt/hung curd will be ready to use.

To Make Aamkhand

• Transfer the hung curd into a deep bowl. Whisk till it look smooth in texture.
• To that, add in mango pulp, powdered sugar and milk .Mix everything well.
• Adding little milk while mixing makes the process easier.
• Then cardamom powder to the mango based yogurt (Aamkhand).
• Garnish it with chopped almond and pistachios.
• Refrigerate aamkhand for at least 1 hour before serving.
• Then Aamkhand is ready to serve with puri or one can indulge it as a dessert too.