After receiving an overwhelming response for the Paneer Tikka Dum Biryani recipe, I decided to make this Hyderabadi Sweet dish that can be served as Dessert after having Biryani. This is a fusion recipe of Khubbani ka Meetha and Shahi Tukda. Both these sweet dishes belong to Nawabi Cuisine and are very rich. I am confident that you and your guests will love this fusion recipe.
Servings: 3-4 people
Approx Time: 45 min - 1 hour
For Apricot Stuffing:
½ cup Sweetened Apricots
¼ cup water (for soaking)
1 tspn Ghee
4 cups Full Cream Milk
2 cups Condensed milk
3 tbspns Almond paste
15-16 Saffron Strands (soaked in milk)
1 tbspns Almond flakes
1 tbspns Pistachio flakes
1-2 tbspns Corn flour (Optional, to adjust the consistency)
For Shahi Tukda:
8 Slices of White Bread
2 tbspns Ghee
To make Apricot Stuffing:
Soak the apricots in water for atleast 5-6 hours in refrigerator. The water gets absorbed by Apricots. Then blend it into a smooth paste. Heat Ghee in a pan and add the Apricot paste in it. Saute the apricot paste in ghee for 3-4 minutes. Remove from the flame and set it aside for using it in the main recipe.
If you are using dried and non-sweetened apricots, then follow the same procedure, but add 2-3 tbspns of Sugar during sautéing.
To make Rabdi:
Heat the milk in a thick bottomed pan on a very low flame and reduce it to half. Keep stirring occasionally to avoid the milk from sticking to the bottom of the pan. Once the milk gets reduced, then add the condensed milk. Keep stirring for further 10-15 minutes. Then add the Almond paste and further simmer for 3-5 minutes. At the end, add Saffron strands soaked in milk, Almond flakes and Pistachio flakes to the mixture. If the consistency is not up to the mark, then you may add a tablespoon of corn-flour / rice flour to the Rabdi. Set it aside for using it in the main dish.
To make Khubani Shahi Tukda
Cut all the four edges of Bread slices. Heat a pan shallow fry the bread slices with Ghee. Shallow fry till both the sides turn brown in colour. Now transfer the slices into a tray. Allow it to cool for some time. Then apply a thick layer of Apricot stuffing to one side of the fried bread slice. Ensure that the slice is evenly coated with the Apricot stuffing. Now place another bread slice over it and join both the slices. Press gently so that both the sides of bread stick together and a sandwich is formed. Make these Apricot sandwiches and place it on a tray. Now pour the Rabdi over the sandwiches. Ensure that all the sides of the sandwiches are coated with Rabdi.
Garnish the Shahi Tukda with Sliver Varq, Almond flakes and Pistachio Flakes. Then refrigerate it for one to two hours. Serve cool.
Notes:1. Do not use oil to shallow fry the bread as it spoils the aroma of the dessert
2. In case you do not have sweetened Apricots, you may use normal dried Apricots and cook it with Sugar.
3. You may prepare Rabdi without using condensed milk. (By increasing the quantity of milk, reducing it and adding Sugar)
4. I added Almond paste to thicken the milk. You may substitute it with Khoa / Mava.
Sending this entry to Foodelicious 'Only Event' and Giveaway of May 2013 and Foodabulous Fest Event by Simply Tadka; hosted by Daily Chores