Shahi tukda with date jaggrey (nolen gur) kheer

This most requested recipe and my 1st post to this blog n i am very happy to post this :-))

Shahi Tukda is a royal treat to taste buds at anytime thats why its name is Shahi-means Royal. This is  all time favourite dessert recipe, perfect dessert option for a festive occasion n loved by every one. Basically Shahi Tukda is a deep fried slices of bread deep in a suger water( Chashni) but here i have given a new twist to it.

Preparation Time: 10 minutes   |   Cooking Time: 30 minutes   |   Serves: 4 servings

Ingredients:

1. White Bread slices - 4 - 6, each cut into 4 smaller triangles
2. Pure Ghee ( Desi Ghee) - 200 gm, to deep fry

For kheer

1. Basmati Rice - Half small bowl, shoked in water for 1/2 hour
2. Milk - 1 liter
3. Date Jaggery - 150 to 200 gm ( depand on how much sweet you want)
4. Almonds and pistachios, finely chopped for decorate

Method : To begin with, we will make the Kheer for the dish by boiling the milk in a heavy bottomed sauce pan on medium heat. 

Drain and grind the rice to a coarse paste (dont grind too much). Bring milk to a boil. Add rice paste dissolved in a little water or cold milk.

Boil the milk till it is reduced to 1/4 or 1/2 of the original quantity stirring constantly ( its depants on what consistency you want). Cook till rice is completely cooked, stirring constantly .

Once reduced in quatity take out from flame and add Date jaggery and cover it. Jaggery will melt in heat, stirring occasionally. When you see it melts completely cover it n keep in side for cool.

First you need to cut the edges of the bread. Thereafter, cut it diagonally to form 2 triangles. Fry them in hot ghee until golden brown and crisp.

In serving platter arrange bread pieces and garnish with almonds and pistachios. Pour the Kheer in separate serving bowl or serving spoon and Serve. Before eating put the Kheer on Tukdas and ENJOY!

 

P.S.   made tukadas crisp to eat so when you will pour the kheer it will be crispy in texture.