Shahi shrikhand tukdi

Name: Shahi shrikhand tukdi
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup hung curd; 4 tbsp powdered sugar; 1/2 tsp cardamom powder; 8-10 strands kesar dissolved in 1 tbsp warm water; 4 bread slices; as required Oil to deep fry; 2 tbsp sugar; 1/8 cup water; 2 tbsp rose water; 1 TSP chopped pistachios; 1 TSP chopped almond; 1 TSP chopped cashews; 1 TSP rose petals; as required Some silver vark/ silver leaf (optional)

Swati @swati_17

Chandigarh/ Gurgaon, India

#Diwali2020
The festival of Diwali brings with it a jovial ecstasy and spreads it all around us. Be it the colourful and twinkling lights, the bright and shiny diyas, the beautifully decorated homes or the finger licking sweets. Everything is so wonderful about this festival. So I also decided to make something equally wonderful for Diwali this year.
A combination of shahi tukda and kesar shrikhand. "Shahi shrikhand tukdi"

Swati @swati_17

Chandigarh/ Gurgaon, India

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Ingredients

20 min

4 servings

For the shrikhand
1 cuphung curd
4 tbsppowdered sugar
1/2 tspcardamom powder
8-10 strandskesar dissolved in 1 tbsp warm water
For the tukdi
4bread slices
as requiredOil to deep fry
2 tbspsugar
1/8 cupwater
2 tbsprose water
For garnish
1 TSPchopped pistachios
1 TSPchopped almond
1 TSPchopped cashews
1 TSProse petals
as required Some silver vark/ silver leaf (optional)

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Steps

20 min

1

To make the shrikhand. I made curd out of a little more than 1/2 liter of milk. Once the curd is set, I took it out in a muslin cloth. Then place the Muslin cloth on a big sieve. Bring the sides of the cloth together and twist it lightly. Put this sieve on top of a big bowl and put it in the fridge for 6-7 hours. I normally do it overnight.
2

This is how your curd will look once all the water has drained out. It's approximately one cup.
3

Now add cardamom powder and kesar water to it. Mix well. Add 4 tbsp sugar. Mix again till it's smooth. Refrigerate till using time. This is how it should look.
4

Now for the tukdi let's first make the syrup. Heat 2 tbsp sugar and water together. Let it come to a boil and simmer for a minute. Remove from fire and add rose water. Keep aside.
5

Heat oil in a kadai. Cut small rounds of bread slices using a small bowl or cutter.
6

Deep fry the rounds till golden brown and crisp. Remove on a kitchen paper.
7

To assemble the dessert, first brush the bread rounds with the rose syrup nicely.
8

Fill the prepared shrikhand in a piping bag. Pipe out the shrikhand on one bread round.
9

Place another bread round on top of it and pipe out the shrikhand on it again.
10

Garnish with chopped nuts, rose petals and silver leaf. serve with love and pride.
11

Your delicious and different Diwali mithai is ready.

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Swati @swati_17

on November 13, 2020 13:23

Chandigarh/ Gurgaon, India

Hi, I am Swati.Food has always been my eternal love.I had always been a foodie. So much so that one of my aunts used to say it’s a pleasure to serve you. I also started cooking at a very young age in my mother’s kitchen.As I grew, my love for food grew with me. However, I did not even realize when this passion of mine became comfortable in some corner of my heart and the race towards economic and social goals took over my entire time.I am a Human Resource executive in the Education Industry by profession.Now, after years of juggling between my work and my passion, I finally decided to take my passion to another level.Here will share with you my recipes some tradition and some noval.My blog/website: ediblelovebyswati.comInstagram: ediblelovebyswatiFacebook: ediblelovebyswati