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Shahi Tukda Gajar Halwa Shots With Rabri Recipe

Shahi Tukda Gajar Halwa Shots With Rabri Recipe

By Admin
Prep Time Total in 130 M
Course Dessert
Cuisine Indian
Diet Vegetarian

A twist to the traditional Indian Desserts, the  Shahi Tukda Gajar Halwa Shots With Rabri Recipe is a fusion between Gajar Halwa and Shahi Tukda.

Ingredients

  • For the Basundi/Rabri
  • 2 liter Milk
  • 3/4 cup Sugar
  • 1 teaspoon Cardamom Powder (Elaichi)
  • 2 Saffron strands
  • 1/4 cup Pistachios
  • For the Shahi Tukda
  • 2 Whole Wheat Brown Bread
  • 2 tablespoons Ghee
  • 2 tablespoons Sugar
  • 1 tablespoon Water
  • 1/2 teaspoon Rose water
  • Pistachios
  • to garnish
  • For the Gajar ka Halwa
  • 500 grams Carrots (Gajjar)
  • washed and peeled (preferably red)
  • 1/4 cup Ghee
  • 400 ml Milk
  • 150 grams Khoya (Mawa)
  • 200 grams Sugar
  • 1 teaspoon Cardamom Powder (Elaichi)
  • 2 tablespoons Ghee
  • 1 tablespoon Slivered Almonds (Badam)
  • 1 tablespoon Pistachios
  • sliced

Instructions

Step 1

To begin making the Gajar Halwa Shots, make the Basundi (Rabri) Recipe (A Nutty Condensed Milk Pudding) and Easy Gajar Halwa Recipe With Khoya Made In A Pressure Cooker before hand and keep it ready

Step 2

*For the Basundi/Rabri To begin making the Basundi Recipe, we will first have to condense the milk

Step 3

To do this, place the milk on high heat over a heavy bottomed saucepan and bring it boil

Step 4

Add the sugar and stir continuously until the sugar dissolves

Step 5

Once the sugar has dissolved and the milk is boiling vigorously for a few minutes reduce the heat to low and simmer the milk mixture stirring continuously until it is reduced to three fourths of its original quantity

Step 6

The condensation will cause the cream from the milk to settle on the sides and bottom of the pan

Step 7

Its important to keep scraping down the cream and adding it back to the condensing milk

Step 8

The mixture will begin to thicken and get a creamy texture

Step 9

It is important to make sure towards the end of the condensing process to be close to the stove monitoring the milk and stirring it continuously

Step 10

The last stages are when the condensed milk can get burned at the bottom of the pan and completely alter the taste of the basundi

Step 11

Note Again: During the process of condensation of the milk, keep stirring the cream that keep forms, as it will stick to the sides and bottom of of them pan, while stirring keep scrapping down the sides and bottom to prevent burning of the cream

Step 12

Once the milk has reduced to half of its original quantity, turn off the heat

Step 13

The Basundi (Rabri) is almost ready

Step 14

All you have to do now is to  stir in the cardamom powder and the finely chopped nuts

Step 15

Transfer the Basundi (Rabri) to a serving dish and allow it to cool before you can refrigerate for 3-4 hours

Step 16

 *For the Shahi TukdaCut each bread slice into 4 triangles

Step 17

 Heat a saucepan on medium flame, add ghee, and place the bread triangles

Step 18

Shallow fry on both sides till you get a deep golden colour

Step 19

Remove from the pan and set aside

Step 20

In another pan, combine sugar, water and rose water and bring to a single boil

Step 21

Turn off the flame

Step 22

Dip the fried bread slices in the sugar syrup, drain and set aside

Step 23

*For the Gajar ka Halwa To begin making the Gajar Halwa with Khoya, grate the washed and peeled carrots

Step 24

Heat a pressure cooker on medium flame, add ghee and grated carrots and saute for a couple of minutes

Step 25

Sprinkle a little water and close the pressure cooker

Step 26

 Pressure cook the carrots for 1 whistle and turn off the flame

Step 27

Allow the pressure to release naturally

Step 28

In the meanwhile, heat a kadai on medium flame, add milk and allow it to come to a rolling boil, turn down the heat and let the milk reduce to 3/4th its quantity

Step 29

Once the milk has reduced and thickened, add the grated khoya, elaichi powder and sugar

Step 30

Allow the khoya and sugar to melt and the whole milk mixture to come together

Step 31

Now reduce the flame and transfer the cooked carrots into the milk

Step 32

Continuously stir the milk and carrot mix, till you get a thick gajar halwa

Step 33

Adjust sugar and elaichi according to your taste and add two more tablespoons of ghee and give the gajar halwa one final stir

Step 34

 Gajar Halwa is ready

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