Learn how to make a Boondi Ladoo Cheesecake, a Shahi Fruit Tukda and a Jalebi Rabri. Chefs give you some DIY recipes
Add a personal touch to the festivities with some innovative, sweet delicacies. Let these lip-smacking Diwali treats be the highlight on your festive platter. Read on to find out more.
SHAHI FRUIT TUKDA
Ingredients
- 500 ml full fat milk
- 5 tbsp sugar
- ½ tsp elaichi powder
- A pinch of saffron
- 2 tbsp chopped almonds
- 2 tbsp chopped pistachio
- 2 tbsp ghee
- 6-7 slices of bread
- 200 ml water
- A bowl of chopped fruits including apple, pineapple, chickoo, grapes, orange and pomegranate
For garnish
- 2 tsp chopped almonds
- 2 tsp chopped pistachio
Method
For rabdi
In a pan, add full fat milk and bring it to a boil. Add elaichi powder and saffron, 1 tbsp of sugar . if the sweetness is less add 1/s tbsp sugar or adjust according to the sweetness. Boil the milk till it reduces to ¼ of its quantity. Keep stirring. Let, the milk boil on low flame. Once its thick, remove from the flame and add chopped almonds and pistachios. Allow it to cool. Add the chopped fruits and refrigerate.
For the sugar syrup
Mix three tbsp sugar with 200 ml water. Boil the mixture till you get one thread consistency. Switch off the flame and add little elaichi powder.
For the bread slices
Slice the crust of the bread. Cut it in triangles. Heat a tbsp of ghee in a pan. Place these triangles in the pan and toast till golden brown. Toast it on both sides. Once it’s ready drain it on absorbent paper. Repeat with all the remaining slices
Assembling
Dip the bread slices in sugar syrup and remove it. Place the sugar dipped bread in a serving plate. Pour the rabdi on the bread. Sprinkle some cut fruits on top. Garnish with chopped pistachio and almonds. Add few strands of saffron on top.
Recipe courtesy: Maharaj Jodharam Choudhary, corporate chef — Khandani Rajdhani
JALEBI, RABRI TE GARAM DUDH
Ingredients:
- 2 litres fresh full fat milk
- 2 tbsp sugar
- 15-20 strands of baby saffron
- 4 pcs green cardamom
Method
It takes approx 1.5 hours to reduce two litre milk to rabdi over medium flame. Use a thick heavy kadhai (possibly iron kadhai). Heat milk over low or medium flame. When it gets the cream layer on top, push it aside with a spatula for a new layer to form. Keep pushing cream layers on side. Take care not to mix/stir these back in the milk. Once a while, carefully scrape the bottom of the kadhai and sides to avoid the milk from sticking and getting burnt. When the milk has reduced to half it’s volume, add sugar, cardamom and saffron. Continue forming layers of cream. Adjust sugar to your personal taste. Although reduced milk has its own sweetness. On adding saffron, colour of milk will start to change. Once the milk has reduced to 1/3 rd its original volume or to your desired consistency, switch off the flame and stir well. Check sweetness of rabdi. Rabdi can be adjusted for flavour with a few drops of rose water or kewra water, blanched peeled and sliced almonds and pistachios etc. Serve rabdi hot, warm or chilled.
Recipe courtesy: Punjab Grill
BOONDI LADOO CHEESECAKE
Ingredients
- 300 gm yoghurt (curd)
- 100 gm condensed milk
- 1/2 cup water
- 1/4 cup sliced
- pistachios
- 2 tablespoon melted butter
- 5 boondi ladoo
- 200 gm cream cheese
- 1 tablespoon gelatin
- 1/4 cup sliced almonds
- 2 glucose biscuits
- 2 tablespoon brown sugar
Method
Crush the cookies finely. Now mix melted butter, brown sugar and crushed cookies in a mixing bowl and put it in the bottom of the pan, and flatten it with light pressure. Place a saucepan on medium flame and heat water in it. In the meanwhile, dissolve the agar-agar or gelatin in three tablespoon of water. Pour this gelatin mixture in the ½ cup of water when it comes to a boil. Next, turn off the flame and mix well. Let it cool. In a large mixing bowl, blend hung curd, cream cheese and condensed milk together. Add the agar-agar, after it is cooled and blend well with a hand mixer. The mixture will be thick. Now pour this mixture over the crushed cookies in the baking pan. Cover and refrigerate for at least six hours or till serving time. Just before serving, top this cheesecake with freshly crumbled boondi ladoos, sliced almonds and pistachio.
Recipe courtesy: After Stories, Sector 29 Gurgaon
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