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Thandai Shahi - Tukda

Mar-17-2016
Rupal Patel
15 minutes
Prep Time
25 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Thandai Shahi - Tukda RECIPE

Sling bags filled with frisky colors, water guns loaded with mischief, vibrant spirits, old-new songs, plates piled with festive goodies and blossoming spring breeze--Ahh, I love Holi !! This is the perfect time to throw yourself to the festive zeal with playful moments and adoring meals. Talk about Holi celebrations and we can think of sweet & savory and a lot more food. Food is integral to every festival in India. Here is one more recipe for this Holi..It's all about "Thandai Shahi-Tukda". A recipe with simple and effortless fusion touch.

Recipe Tags

  • Holi
  • Veg
  • Easy
  • Fusion
  • Simmering
  • Roasting
  • Blending
  • Boiling
  • Frying
  • Dessert

Ingredients Serving: 2

  1. 4 pieces round shape cut bread
  2. 1/4 cup sugar
  3. 3/4 cup water
  4. Ghee (clarified butter) for deep-frying
  5. 2 cups milk
  6. 1/4 cup sweetened condensed milk
  7. Extra sugar if needed
  8. 1 tablespoon Thandai masala/powder
  9. Some sliced almonds and pistachios for garnishing
  10. For home-made Thandai Masala :
  11. 6 almonds
  12. 6 cashews
  13. 6 pistachios
  14. 1 tablespoon poppy seeds/khus-khus
  15. 1 tablespoon fennel seeds/saunf
  16. 1/2 teaspoon cardamom/elaichi powder
  17. 1/2 teaspoon black pepper/kali mirch
  18. 1 tablespoon melon seeds/magaztari
  19. Few strands of saffron
  20. Dry ginger powder
  21. Edible rose petals

Instructions

  1. For home-made Thandai Masala : Dry roast all these ingredients for a couple of minutes. Grind all these ingredients with few strands of saffron, couple of pinch of dry ginger powder and 5-6 dry edible rose petals.
  2. Heat pure ghee in a pan and shallow-fry the bread pieces for about a minute or until light brown and crisp.
  3. Drain on absorbent paper towel. Heat another small pan with sugar and water.
  4. Boil it for about 4-5 minutes. Make one string Chashni (syrup)and keep it on side.
  5. Heat the milk in another heavy bottom pan. Bring milk to boil, and add sweetened condensed milk.
  6. Simmer for 8-10 minutes, stirring continuously. Add extra sugar if you like more sweet in taste. Remove from flame and chill it.
  7. Add Thandai masala in it and stir. Mix properly.
  8. Dip the fried bread pieces in to sugar syrup (chashni) and take out immediately.
  9. Pour some milk Thandai on serving plate.
  10. Place sweet bread pieces on it.
  11. Pour more milk Thandai on it again.
  12. Garnish with some slices of almonds and pistachios.
  13. Serve it chilled and enjoy.

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thasin gm
May-03-2016
thasin gm   May-03-2016

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