Shahi (Kalakand Sandwich) Tukda

          I made a fusion of the popular Hyderabadi dessert - Shahi Tukda. As I had some leftover homemade green peas kalakand, I made sandwiches out of it. I also made some instant rabdi. Then I arranged the sandwiches (cut into two / four each) on a serving plate and drizzled the rabri over it. I then served, garnished with some chopped almonds, pista and dry rose petals. My innovative fusion dessert is ready. 

1.  Kalakand - 

• 1/2 cup frozen green peas, blended
• 100 gms. paneer 
• 1 tbsp. milk powder
• 2-3 tbsp. powdered sugar or to taste 
• pinch of cardamom powder
• 1 tsp. ghee
• pinch of salt
• 1/4 cup milk
• 1/2 tsp. kewra water
• 1 tsp. chopped pistachios
• 1 tsp. chopped almonds

           In a non-stick pan, add the blended peas and saute till dry. Keep aside. 

          In the same pan add all the ingredients including the green peas. Mix and stir on a low flame till it starts to leave the sides of the pan. Switch off the flame and keep aside. 

        

2.  Sandwich - 

• 6 slices of bread
• butter as required 

          Spread some butter on the bread slices and make sandwiches in a sandwich maker with the kalakand as stuffing. Cut them into 4 slices and keep aside. 

3.  Instant rabdi -

• 1 cup evaporated milk
• powdered sugar to taste
• 1/4 tsp. cardamom powder
• pinch of saffron
• 1 tsp. rose / kewra water

          In a bowl, mix together all the above mentioned ingredients and keep aside for 15-20 minutes for the saffron to soak well. Your instant rabdi is ready.

4.  Garnish - 

• 1 tsp. chopped almonds 
• 1 tsp. chopped pistachios
• 1 tsp. dry rose petals 

          To serve - Arrange the kalakand sandwiches on a plate and pour the rabdi over it. Garnish with chopped almonds, pistachios and rose petals. Your Shahi Kalakand Sandwich Tukda is ready to enjoy. 






Note - 

1.  I used evaporated milk for instant rabdi, but equal quantities of condensed milk and full fat milk can be substituted or you can reduce a liter of full fat milk to the desired consistency.

2.  You can make sugar syrup and soak the sandwiches in it for a while. I avoided it as it turns too sweet.

Ande Ki Angoori Bahar (Egg Dumpling Pudding)

          My new creation. Presenting a super yummy dessert which I named as Angoori Bahar made out of Egg Halwa, the famous Hyderabadi dessert. It is a great party recipe. Serve these small dumplings, drizzled with some homemade rabdi and garnished with chopped pistachios and saffron. They can be had chilled or at room temperature.

• 3 eggs
• 4-5 tbsp. sugar, powdered
• 1/4 tsp. cardamom powder
• 1 tsp. kewra water
• 2 tbsp. pistachios, chopped
• 2 cups milk
• 1/2 cup bread crumbs
• 2 tbsp. ghee
• 500 ml. milk
• 2-3 green cardamoms
• sugar to taste
• pinch of saffron strands
• few dried rose petals

          Heat 1 tbsp. ghee in a pan and roast the bread crumbs till they turn slightly brown in colour. Transfer to a bowl.  Add 2 cups milk to it and keep aside for 5 minutes.

          In a bowl, whisk together the eggs, sugar, cardamom powder, kewra water and half of the chopped pistachios.

          Heat remaining ghee and add the soaked breadcrumbs. Keep stirring on a low flame till it becomes thick and starts to leave the sides of the pan.

          Now add the egg mix and keep stirring continuously on a low flame till it turns into a thick mass and leaves the sides of the pan. 

          Transfer to a dish. Make small balls out of it and keep aside. Bring the remaining milk to a boil. Add the sugar and the green cardamom. Simmer till it thickens like a rabdi. 

          Arrange the small balls on a serving plate and pour the rabdi over it. Serve chilled or at room temperature, garnished with the remaining pistachios, saffron and rose petals.