Thandai Shahi Tukda

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Ingredients

2 Cup Milk

2 Tbsp Khoya

1 Pinch Saffron

1 Tsp Kishmish

1 Tsp Kewra

2 Tbsp Sugar

 

6 Nos Bread Slices 

3 Tbsp Ghee

 

Stuffing

½ Cup Khoya 

1 Tsp Powdered Sugar

2 Tsp Thandai Masala

1 Tsp Chopped Nuts

4 Saffron Strands

1 Tbsp Cream

 

Nuts Garnish

2 Tsp Badam

2 Tsp Pista

2 Tsp Kaju

 

Thandai Masala

 

1 Tsp Saunf

6 Nos Black Pepper

10 Nos Cardamom

1 Tsp Dried Rose Petal

1 Tsp Almond

10 Nos Kaju

1 Tsp Khus Khus Powder

 

Method

 

For Thandai Masala

Grind Together All The Ingredients To A Fine Powder

 

For Rabri

Reduce Milk To Half By Simmering It On Slow Flame.

Add Saffron And Mawa And Mix Well.

Add Thandai Powder, Kishmish Kewra And Sugar Allow It To Cool.

 

For Bread

Cut Bread Slices Into Circle With Round Cutter

Heat Ghee In A Pan And Shallow Fry The Bread Slices On Slow Flame Till Golden Brown

Drain The Excess Ghee

Soak The Bread For A While In Rabri Till It Becomes Soft

 

For Stuffing

Crumble The Mawa, Add Powdered Sugar, 2 Spoons Of Rabri, Cream, Chopped Nuts, Thandai Masala And Saffron And Mix Well.

 

For Assembling

On A Serving Plate Spread A Spoonful Of Rabri

Place One Slice Of Bread

Add Soft Mawa Mixture And Repeat The Process To Make A Tower 

Garnish It With Leftover Chopped Nuts And Saffron Stands.

 

Serve Cold.

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