Jamun Shahi Tukda

By -

Jamun Shahi Tukda



Jamun jam adds a new dimension to the much liked shahitukda.
Cooking Time: 10-15 minutes
Servings: 4
 Preparation Time: 10-15 minutes
 Category: Veg
 Ingredients
•Kalajamun jam6-8 tablespoons
•Bread slices,cut into roundels12
•Sugar1/2 cup
•Saffron (kesar)a few strands
•Oilto deep fry
•Rose water2 tablespoons
•Rabdi4 tablespoons
•Pistachios,slivereda few for garnishing
•Jamun wedgesa few for garnishing
Method
Cook sugar with 1 cup water in a non stick pan to make syrup. Add saffron strands and mix.

Heat oil in a in a kadai. Deep-fry bread roundels till golden brown. Drain on absorbent paper.Dip the bread slices in the saffron flavored sugar syrup till they soften.

Add rose water to the bread slices in the pan. Spread the jamun jam in the centre of a serving plate.Place 2 slices of bread and spread jam over it. Repeat it with one more slice.

Spread rabdi on the uppermost layer of bread, garnish with some more jam, jamun slices and pistachios and serve.

Comments

Post a Comment

Popular posts from this blog

Hakka Noodles

By -
Image
Ingredients For The Chilli Oil 1/4 cup oil 5 whole dry kashmiri red chillies , broken into pieces For The Noodles 2 cups boiled noodles 2 tbsp oil 1/4 cup finely chopped spring onions whites 2 tsp finely chopped garlic (lehsun) 2 to 3 whole dry kashmiri red chillies , broken into pieces 1/2 cup thinly sliced carrots 1/4 cup shredded cabbage 1/2 cup thinly sliced capsicum 1 tsp soy sauce Salt to taste A pinch of black pepper powder 2 tbsp finely chopped spring onion greens Method For the chilli oil Heat the oil in a deep pan on a high flame till it smokes. Add the red chillies, cover with a lid and switch off the flame. Allow it to cool for some time and strain it using a strainer. Keep aside. For the noodles Heat the oil in a wok, add the spring onion whites, garlic and red chillies and sauté on a high flame for 30 seconds. Add the carrots, cabbage, capsicum and sauté on a high flame for 1 to 2 minutes. Add the noodles, soya sauce and salt, mix well and toss on a high flame...
Read more

Spices

By -
Image
                                    Spices The history and culture of Indian spices is probably as old as civilization itself. The Vedas, the Bible, and the Quran are all replete with references—direct or indirect. The earliest literary record on spices in India is in the Rig Veda (around 6000 BC) as well as in the other three Vedas—Yajur, Sama, and Athasva. Spices constitute an important group of organic commodities, which are virtually indispensable in the culinary arts. They can be primarily defined as farm products used in various forms; fresh, ripe, dried, broken, powdered etc., which contribute to the aroma, taste, flavor, color, and pungency of food. Spices may be in the form of bark, buds, flowers, fruits, leaves, rhizomes, roots, seeds, stigmas and styles, or the entire plant. It is hard for me to imagine my pantry without these magical gifts of nature that change the entire char...
Read more

Breakfast Coffee Cake

By -
Image
Yield:  12 servings (serving size: 1 piece)                Ingredients 1 1/2 cups   granulated sugar, divided 1/2 cup   nutlike cereal nuggets (such as Grape-Nuts) 2 teaspoons   instant espresso granules 1 teaspoon   ground cinnamon 1 3/4 cups   all-purpose flour (about 7 3/4 ounces) 1 teaspoon   baking soda 1/2 teaspoon   baking powder 1/2 teaspoon   salt 1 cup   vanilla fat-free yogurt (about 8 ounces) 1/2 cup   butter, softened 1/2 cup   egg substitute Cooking spray 1 1/2 cups   powdered sugar, sifted 2 tablespoons   cooled brewed coffee Preparation Preheat oven to 350°. Combine 1/2 cup granulated sugar, cereal, espresso granules, and cinnamon in a small bowl; stir with a whisk. Set aside. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, remaining 1 cup granulated sugar, baking soda, baking powder, and salt in a...
Read more