SHAHI TUKDA RECIPE | Special SHAHI TOAST & RABDI | मेरे घर का शाही टुकड़ा | Chef Sanjyot Keer скачать в хорошем качестве

SHAHI TUKDA RECIPE | Special SHAHI TOAST & RABDI | मेरे घर का शाही टुकड़ा | Chef Sanjyot Keer

This Shahi Toast is a truly special recipe in my family, crispy fried bread soaked in sugar syrup, topped with lacchedaar rabdi and finished with a fragrant shahi masala… pure heaven on a plate. ✨ I’ve shared the full recipe with all the details so you can make it at home too. Do give it a try, I’m sure it will become a favourite at your place as well. Happy Cooking! ❤️✨ Meet BlendLab, designed to make everyday kitchen tasks faster, easier, and more enjoyable. 🎁 Get a FREE ChopLab Lite with every order. The best blender + the best chopper at the best price. Shop now: https://curaahome.com/products/curaa-... Shahi Toast Prep Time: 10-15 minutes Cooking Time: 45-50 minutes Serving: 4-5 people Ingredients: Sugar Syrup SUGAR | चीनी 1 CUP CARDAMOM POWDER | इलायची पाउडर A PINCH SAFFRON | केसर A PINCH WATER | पानी 1 CUP LEMON JUICE | नींबू का रस A FEW DROPS Method: Start off by making the sugar syrup. Take a vessel and add sugar, cardamom powder, saffron, and water. Place it on the gas and let the sugar dissolve completely. You don’t need to cook it too much. There is no need for a one-string consistency — the syrup should just be slightly sticky. Once the sugar dissolves, let it simmer for about a minute or two. To check, take a little syrup on a plate and allow it to cool slightly. It should feel lightly sticky. At this stage, switch off the flame and add a few drops of lemon juice. Mix well so the syrup doesn’t crystallise later. Transfer the syrup to a bowl and let it cool slightly. Shahi Tukda Masala FENNEL SEEDS | सौंफ 1 TBSP GREEN CARDAMOM | हरी इलायची 3–4 NOS. BLACK CARDAMOM | बड़ी इलायची 1 NO. BLACK PEPPERCORNS | साबुत काली मिर्च 3–4 NOS. ALMOND | बादाम 1/4 CUP Method: In a spice grinder jar, add almonds first. Then add fennel seeds and green cardamom. Lightly crush the black cardamom and add only the seeds inside. Finally, add black peppercorns and grind everything into a fine powder. The special Shahi Masala is ready, this masala will take this recipe to the next level. Rabdi MILK | दूध 1.5 LITRES SUGAR | चीनी 3 TBSP / 50 GRAMS SHAHI TUKDA MASALA | तैयार मसाला 2 TBSP Method: Take a wide kadhai and add milk. Place it on the gas and bring it to a gentle boil. Keep stirring occasionally so the milk doesn’t stick to the bottom. Once the milk begins simmering, reduce the flame to medium-low and allow a layer of malai to form on top. When this layer forms, gently push it to the sides of the pan using a fork or spatula. Keep repeating this process while the milk slowly reduces. Let the milk reduce until it becomes roughly one-third of its original quantity. If the malai isn’t forming quickly, you can fan the surface lightly using a plate or tray to speed up the process. This reduction process takes about 25 minutes. By then the milk will have reduced significantly and you will see thick layers of malai collected along the sides. At this stage, add sugar and mix it nicely. Cook for a couple of minutes. Now carefully scrape the malai from the sides and fold it back into the milk. Do not dissolve the malai bits, completely the rabdi should have visible lacche. Add the prepared masala and mix gently. Cook for another 2–4 minutes. At this stage the rabdi may look slightly thin, but it will thicken naturally as it cools, so avoid over-reducing it. Once done, switch off the flame and transfer the rabdi into a bowl. Allow it to cool completely to room temperature and then refrigerate it until chilled. Frying Bread SANDWICH BREAD | ब्रेड स्लाइस AS REQUIRED GHEE | घी AS REQUIRED Method: Take sandwich bread and stack the slices. Trim off the edges. Once trimmed, cut each slice diagonally and then again into triangles so each slice becomes four pieces. Repeat the same for the remaining bread depending on how many servings you want. Take a frying pan and add ghee. We will shallow-fry the bread. Once the ghee is hot, add the bread pieces and fry them on very low flame. Cook until both sides turn light golden brown and crisp. Once fried, remove them and transfer onto a sieve to drain excess ghee. Your bread pieces are ready for assembling the Shahi Toast. Assembly For assembling, dip the crisp bread into the sugar syrup and place it on a plate. Add the rabdi over it. Sprinkle some Shahi Masala that we prepared earlier and garnish with dry rose petals and chopped pistachios. Our delicious Shahi Toast is ready. #YFL #SanjyotKeer Follow Your Food Lab on:   / yourfoodlab     / yourfoodlab   Follow my personal handles here: (Chef Sanjyot Keer)   / sanjyotkeer     / sanjyotkeerofficial   https://x.com/sanjyotkeer The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Intro 0:00 Sugar Syrup 1:59 Shahi Masala 3:08 Lacchedaar Rabdi 5:26 Frying Bread 9:59 Plating 11:52 Outro 14:00