Rose Flavoured - Shahi Tukra

Today am presenting a superlative Indian Dessert which has been specially made for the festival Eid. A very royal dish. This is a modified version of the Vermicelli (seviyan )which has been cooking for ages for Eid. I've made an innovative recipe using bread and candied Amla (Indian Gooseberry) along with dry fruits for the filling. The use of dried rose-petals and white rose essence gives it a delectable taste. When u take a bite u feel the presence of rose and with every bite u just feel like having more n more. The candied amla gives a very lightly sour taste with the extreme sweetness being candied and this just tantalises your taste buds. Try this out for Eid and surprise all your guests. Do mail me your reviews. Easy step by step process would let you prepare this dish very easily.

INGREDIENTS -

For the Seviyan-

Full Fat Milk - 1 1/2 ltrs

White Sugar - 2/6 the cup

Roasted (Vermicelli) Seviyan - 2/6th cup

Dried Rose Petals - 3-4 tblspn

White Rose Essence - 8-10 drops

Chironji (Charoli) – 1 tspn

Kesar - a few strands

Cardamom Powder - 1/2 tspn

Pistachio (Pista) Powder - 1 1/2 tspn

Cashew nut Powder - 1/2 tspn

Almond Powder - 1/2 tspn

Mace (Javitri )Powder - a slight pinch

Nutmeg (Jaiphal) Grated - a very slight pinch

METHOD-

Boil Milk and reserve ½ cup milk for the shahi tukra.

Reduce flame and keep boiling till the milk is reduced.

Keep stirring and this process would take about 20 minutes.

Add sugar and keep stirring.

Add cardamom, pista, cashewnut, almond, mace and nutmeg powder.

Keep stirring.

Add Chironji. Mix well.

Add Kesar strands. Stir.

Add rose essence. Stir.

Add rose petals. Stir.

Add seviyan and cook on very low flame till done.

Keep it aside.

See picture below for consistency.

For the Shahi Tukra-

White bread - 8 slices - preferably 1 day old.
Pure Ghee - 1 tspn
Refined oil - 2 tblspn for about 3 pieces of bread

Milk – ½ cup
Sugar – 1 tspn
White Rose Essence – 2-3 drops

Method -
 
Cut bread in to roundels like below picture:
 

 
 
 
 
 
 
 
 
Heat Oil and Ghee together in a pan.
Put bread slices and shallow fry.
Turn sides and brown them on the other side.
See pictures.
 
 

 
 
 
 
 
 
 
 
 

 

 

Pour the reserved milk in a bowl.

Add sugar, rose essence and stir.

Dip bread slices and after 40 seconds take them out of the milk.

Place the dipped bread in the serving bowl.

See pictures

 

 

 

 

 

 

 

 

 

 

 

 

 

For the filling-

Candied Amla – 10-12 chopped finely
Pista (Pistachio) – 20-25 chopped finely
Almonds - 8-10 soaked and chopped finely
Cashew nuts - 7-8 chopped finely chopped
Dried Rose Petals – a few petals

Method-

Mix well all the above ingredients.

Place 1 tbspn each of the filling on the fried bread.

 
 
 
Cover it with other piece of fried bread.
Cover the entire bread with the prepared Seviyan.
See pictures.
 

 

 

 

 

Garnish with a few dried rose petals.

Serve chilled.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Note - Refined oil and ghee are mixed together for fragrance. Ghee is absorbed by bread very quickly hence oil is used for shallow frying the bread.