Thandai Shahi Tukda
Serving - 4
INGREDIENTS
Almond - 2 tablespoons
Cashews - 2 tablespoons
Cardamom - 1 teaspoon
Black peppercorns - 1/2 teaspoon
Fennel seeds - 2 teaspoons
Poppy seeds - 2 teaspoons
Dried rose petals - 2 tablespoons
Saffron - 1/4 teaspoon
Milk - 1.5 litre
Condensed milk - 60 milliliters
Sugar - 2 tablespoons
Sugar - 150 grams
Water - 180 milliliters
Cardamom - 2 pods
Bread slice - 4
Ghee - for frying
Pistachios - for garnish
PRRPARATION
- In a bowl, add 2 tablespoons almond, 2 tablespoons cashews, 1 teaspoon cardamom, 2 teaspoon fennel seeds, 2 teaspoon poppy seeds, 2 tablespoons dried rose petals and 1/4 teaspoon saffron.
- Transfer it into a grinder and grind it to a fine powder. Keep aside.
- In a wok, add 1.5 litre milk and bring it to boil.
- Cook for 20 - 25 minutes on medium heat.
- Add 60 milliliters condensed milk and mix.
- Now, add 2 tablespoon sugar and prepared thandai powder. Mix well.
- Cook for 25 - 30 minutes.
- Remove the pan from heat.
- Allow it to cool for 30 minutes.
- In a pan add 150 grams sugar and 180 milliliters water stir well.
- Allow the sugar to dissolves completely, then add 2 pods cardamom. Mix well.
- Stir well and cook for 10 - 12 minutes on medium heat.
- Remove the pan from heat.
- Take a bread slice, and cut the edges with a sharp knife.
- Cut it into a diagonal shape.
- Heat sufficient ghee in the pan and fry breads until golden brown.
- Soak it in syrup for 3-5 minutes.
- Garnish it prepared thandai milk and pistachios.
- Serve