Though Ramzan is the time for fasting throughout the day, the cuisines after the sunset are really exotic and worth trying. The holy fast throughout the month of Ramzan begins with the sunrise and ends after the sunset.
With the sunset, they perform namaz (prayer to the God) and break their fast with sherbets. After that, they can have dry fruits, sweet dishes, meat recipes, etc.
Also Read: Delicious Dates Barfi Recipe For Ramzan
The sweet dishes from the Muslim kitchen are mouth-watering. The way they prepare shahi tukda, kheer or sewai, etc, is awesome.
Shahi tukda for Ramzan is very easy to make, but it is a rich dessert. After all, this is celebration time. It is one of the royal dishes that has a tradition of its own, passed on by the nawabs and sultans of the past.
You can serve it chilled to taste better. You could add more colours to the canvas. To make the dish more regal, you can add kewra and kesar to it.
Here is a detailed recipe of how to prepare shahi tukda. Read on and try this easy recipe for Ramzan and Eid this year.
Serves - 4
Preparation Time - 10 minutes
Cooking Time - 40 minutes
1. Full Fat Milk - 2½ cups
2. Oil/Ghee (for deep frying) - 1 quart
3. White/Brown Bread Squares (with crusts removed) - 8
4. Condensed Milk - ¼th cup
5. Chopped Cashews - ¼th cup
6. Sliced Almonds - ¼th cup
7. Chopped Pistachios - 2 tsp
8. Sugar - 2 tsp
9. Saffron (Kesar) - 4-5 strands
10. Cardamom Powder - ¼th tsp
11. Grated Paneer/Khoya - 2 tsp (optional)
Also Read: 10 Irresistible Mutton Curry Recipes
1. Keep the bread slices under the sun for almost 3 hours before
starting, so that they don't soak ghee or oil. If this is not
possible, then fry the slices on a pan before deep frying them.
2. Take a pan and pour oil/ghee into it. Heat it well.
3. Now, add the bread slices into the oil and fry them until they turn golden brown in colour. Put those on the paper towels.
4. Fry cashews, almonds and pistachios to golden brown and soak the oil into paper towels.
5. Take a deep-bottomed pan, place it on the stove and pour milk into it.
6. Keep the heat at medium flame and allow the milk to boil, until it is reduced to half.
7. Add some condensed milk, sugar and saffron strands into the boiled milk. You should stir continuously to prevent it from sticking.
8. Add the grated khoya/paneer and cardamom powder and mix it well.
9. Now, turn off the stove and let the mixture come to the room temperature.
10. Arrange the bread slices on a plate, in a single layer, and pour the milk mixture evenly over the slices.
11. Add the chopped cashews, almonds and pistachios on top.
12. Refrigerate this for about 1 to 2 hours.
13. Serve it chilled.
Isn't the recipe of shahi tukda really easy? Try this at home and add some nice colours to the celebration of your festival.