Best Rose Flavoured Shahi Tukda Recipe Recipe

To begin making Rose Flavoured Shahi Tukda formula, we will first make the rabri for this dish.*For the Basundi/Rabri To begin making the Basundi formula, we will first have to condense the dairy liquid.

To do this, place the dairy liquid on high bring to temperature over a heavy bottomed saucepan and bring it heat to boiling point.stream in in the sweetener and agitate continuously until the sweetener dissolves.

Once the sweetener has dissolved and the dairy liquid is boiling vigorously for a few mins reduce the bring to temperature to low and bubble gently the dairy liquid mixture stirring continuously until it is reduced to three fourths of its original quantity.The condensation will cause the heavy cream from the dairy liquid to settle on the sides and bottom of the skillet.

Its important to keep scraping down the heavy cream and adding it back to the condensing dairy liquid.The mixture will begin to thicken and get a hearty texture.

It is important to make sure towards the end of the condensing process to be close to the stove monitoring the dairy liquid and stirring it continuously.The last stages are when the condensed dairy liquid can get burned at the bottom of the skillet and completely alter the umami profile of the basundi.Note Again: During the process of condensation of the dairy liquid, keep stirring the heavy cream that keep forms, as it will stick to the sides and bottom of of them skillet, while stirring keep scrapping down the sides and bottom to prevent burning of the heavy cream.Once the dairy liquid has reduced to half of its original quantity, turn off the bring to temperature.

stream in in the rose essence and agitate.Transfer the Basundi (Rabri) to a serving dish and allow it to cool before you can store in the fridge for 3-4 hours. *For the Shahi TukdaCut each bread carve into 4 triangles. bring to temperature a saucepan on medium flame, stream in in ghee, and place the bread triangles.

Shallow shallow fry on both sides till you get a deep golden colour.

Remove from the skillet and set aside.In another skillet, combine sweetener, liquid and rose liquid and bring to a single heat to boiling point.

Turn off the flame.

Dip the fried bread slices in the sweetener syrup, sieve and set aside.To dish up, in a platter, stream in the thick rabri and place the shahi tukda bread slices over it, accentuate with pistachios and raw or dried rose petals. dish up Rose Flavoured Shahi Tukda formula after a scrumptious meal of Hyderabadi Khatti Dal formula (Hyderabadi citrusy Lentil Curry), home-cooked margarine Naan formula, and Hyderabadi Bagara Baingan formula.