Shahi Tukda Recipe | Double ka Meetha | शाही टुकड़ा बनाये घर पर त्योहारों में बहुतही आसान

author Lively Cooking   3 weekly ago

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Chiroti | Padhir Peni | Karnataka Kannada Recipes

Chiroti just like we get in marriages - it's actually very easy to make! Badam powder/Badam milk powder:

बहुत ही आसान तरीके से बनाये यह लाजवाब स्वाद वाले अमृतसरी ...

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ബ്രെഡ് കൊണ്ട് എളുപ്പത്തിൽ ഒരു സ്‌പൈസി സ്നാക്ക്// Easy Bread Fry

Ingredients, Bread -4 Egg -1 Curry leaves Green chillies -1 Pepper powder -1/4 tsp Garam masala powder 1/4 tsp Milk -1 tbsp Salt Coriander leaves Bread crumbs Oil for frying

Shahi Tukda Recipe | Double ka meetha | Shahi Tukray Recipe | How to make Shahi Tukda|Indian Dessert

Please watch: "Paneer Tikka|Paneer Tikka Recipe|How To Make Paneer Tikka On Tawa|Restaurant style Paneer Tikka|Tika" Facebook - Pinterest - Youtube - -~-~~-~~~-~~-~- Please watch: "आलू टिक्की रेसिपी | Aloo Tikki recipe | Aloo Bhalla | Aloo tikki chaat recipe" -~-~~-~~~-~~-~-

Rasmalai Halwai Style with Secrets | Bengali Rasomalai Recipe - CookingShooking

In this video, let's make perfect Halwai Style Rasmalai. Rasomalai is an Indian Mithai dessert invented by the son of Nobin Das, Krishna Chandra Das (KC Das) in 20th Century. This recipe is basically made by first cooking flat Bengali style sponge rasgullas and then soaking them in a kesar-pista thin rabri(condensed milk) for few hours. Making perfect rasgullas is tricky, that is why I will share secrets to make it easier. This recipe uses Packaged UHT Treated 3% Buffalo Milk Subscribe to CookingShooking for more such delicious recipes :) Ingredients: Milk for Chenna - 1 liter ( I used heritage brand 3% fat, 8.5 solids not fat) vinegar / lemon juice - 2 tbsp water - 2-3 tbsp Corn flour - 1/2 tsp Sugar - 2 cup Water - 6 cups Ice cubes - 10-12 Milk for Rabdi - 1/2 liter Kesar - few strands Cardamom Powder - 1/4 tsp Chopped Nuts - as desired Sugar - 1/2 cup

Learn how to make easy, quick 10 minute Shahi Tukda recipe at home. It is also known as Double ka meetha ( Indian bread pudding). A famous Hyderabadi dessert. This recipe has it's roots to Mughalai cuisine. It is particularly prepared during the festive month of Ramadan and on Eid. The recipe uses bread, condensed milk, and dry fruits.

For Rabri/milk mixture:
1 Liter milk
4 Tbs khoay/mawa
½ tsp green cardamom powder
1 pinch saffron/zafran

For nuts:
2 tbsp. almonds, sliced
2 tbsp. pistachios

For Toasted Bread:
6-8 bread slices
Ghee/oil for deep frying

For Syrup
1 Cup Water
1 cup Sugar
2 drops Kewa Essence
Pinch of Food Colour

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