We all know Rakhi or Raksha Bandhan is just around the corner. It's an Indian festival which celebrates the loving relationship between every brother-sister. This festival has many historical stories related to it; Rajput queens used to send raksha (safety) threads to the neighbouring rulers with a promise to protect her in each and every circumstances.
Rakhi is a sacred thread tied on the wrist of brothers by their sisters which is embellished with love and affection. It is observed on Rakhi Poornima (full moon day) in the month of Shravana. This thread is considered very strong as it binds the inseparable love between a brother and a sister.
This year I decided to make Shahi Tukda for my family to celebrate this festival. It's a royal treat for you and your family anytime. It's origin can be found in the Mughal era. Mughlai dishes are bit on the laborious side but this dish is very easy to make and you can do the preparations earlier and assemble it when you want to serve.
I'm a big foodie for sure and I love to have something sweet after I finish my lunch but at the same time I'm calorie conscious too. So, I love to make such kind of rich desserts on special occasions and gobble it down. I have just toasted the bread slices in little bit of butter but if you want you can deep fry them in butter or ghee (clarified butter).
So, make this dessert this Raksha Bandhan and enjoy it with your family.
Ingredients:
1. Bread slices (cut diagonally): 6-8
2. Butter: 1/4 cup
3. Milk: 2 cups
4. Condensed Milk: 1 cup
5. Dry fruits: 1/4 cup
6. Cardamoms: 5-6
7. Saffron: 5-6 strands
Method:
1. Place a frying pan on medium heat and add butter. As the butter starts melting put the bread slices and toast them from both the sides. As the slices turn golden brown from both the sides take them out on a plate lined with paper towel to soak the extra butter.
2. Prepare the sugar syrup and rabri as mentioned here (click here).
3. Soak the toasted bread slices in sugar syrup for 2-3 minutes.
4. When you're ready to serve place the bread slices on the serving plate. Pour the rabri on top of the slices and garnish it with dry fruits and rose petals.
Note:
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