Ramzan Special – #IftarSweetTreats – Shahi Tukda

The Word ‘Shahi’ means royal and tukda means ‘a piece’. so,  Shahi Tukda literally get translated to royal piece. One piece of a traditionally made rich, popular desert ‘shahai tukda’ will give you a feeling of royalty.

Serving: 3

Ingredients:

Recipe:

  1. Heat water and sugar in pan, add the saffron strands once the water starts boiling. Once the sugar syrup turns a little thick. Put off the stove and keep aside.
  2. In an another pan, boil the milk in medium flame until the milk is reduced to about 1/4th of its original quantity.
  3. Do not forget to stir continuously, once the milk is reduced, add cardamom powder, sugar mix well. Continue to heat it while stirring continuously for 5 more minutes.
  4. Remove from heat and set aside. Now take the bread slices and cut them into sides and slice it as two triangles.
  5. Heat ghee in a pan and shallow fry the bread till they are crisp and golden brown on each side. Once the bread slices are fried, soak each slice in the sugar syrup for about a minute.
  6. Arrange it on the serving dish. Pour the rabri over the bread slices and garnish with the chopped nuts. Serve warm.

Ramzan Special – #IftarSweetTreats – Paneer Ki Jalebi

Paneer Ki Jalebi is one of the most loved sweets in the month of Ramadan. It is a great desi dessert for Paneer lovers. Do Try this simple recipe and bring sweetness home this Ramzan !

Serves: 2-4

Ingredients:

  • Paneer (150 gm)
  • Milk (2 tsp)
  • Refined wheat flour (maida) (1 tsp)
  • Baking powder (A pinch)
  • Cardamom (elaichi) powder (1/4 tsp)
  • Green cardamom (elaichi) (3–4)
  • Saffron (kesar) (a few strands)
  • Sugar (1 cup)
  • Water (1/2 cup)
  • Oil (for deep-frying)

Method :

  • In a heavy-bottom pan, dissolve sugar in water and heat till it bubbles.
  • Add elaichi and continue boiling on medium heat, stirring occasionally, add saffron strands.
  • The syrup should be of single-string consistency.
  • In a paraat, mix flour, chhena, baking powder and elaichi powder and knead into a soft and moist dough using some water.
  • Roll the dough into medium thick rope of around 12 cm.
  • Slowly wind or coil the dough, make two and a half turns leaving small space between the turns.
  • In a flat pan, heat oil to medium hot.
  • Slowly add the paneer jalebis and fry till golden brown.
  • Immerse the fried jalebis immediately in warm sugar syrup.
  • Cover and let stand for a couple of hours.
  • Heat the syrup with the paneer jalebis till boiling point.
  • Cover and let cool for a few hours.
  • Paneer jalebis should absorb most of the syrup and swell in size.
  • Serve the paneer jalebis warm or cold.