Shahi Tukda (stuffed with Red Dragon Fruit Kalakand) A Hyderabadi Fusion Dessert

 

                This is a fusion recipe of the very popular Hyderabadi dessert - Shahi Tukda. As I had some leftover homemade Red Dragon Fruit kalakand, I made sandwiches out of it. I also made some instant rabdi. Then I arranged the sandwiches (cut into two) on a serving plate and drizzled the rabdi over it. This was served, garnished with some chopped almonds, pistachios and dry rose petals. My innovative fusion dessert is ready. So check out the step by step pictorial recipe to prepare my version of this yummy fusion dessert.

          Shahi Tukda, a royal dessert is also called Double Ka Meetha in Hyderabad. It is a rich Mughlai style dessert prepared of fried bread slices dipped in sugar syrup. This is then drizzled with rabdi and garnished with chopped dry fruits. 

          This decadent dessert is flavored with cardamom powder, rose water and saffron. It is a must for special occasions like weddings, parties and during Eid festival.

1.  Kalakand - 

• 200 gms. paneer, crumbled 
• 1 tbsp. ghee
• Red Dragon fruit puree
• 2 tbsp. milk powder
• 2-3 tbsp. sugar or to taste 
• pinch of salt
• 1/2 cup milk
• 1 tsp. rose water
• 1/4 tsp. cardamom powder 
• 1-2 tbsp. pistachios & almonds, chopped

             In a non-stick pan, add the Red Dragon Fruit puree and simmer on a low flame till all the moisture has evaporated. 

          Add all the ingredients (except chopped nuts). Mix everything well & keep stirring continuously on a low flame till the mixture starts to come together in a dough form & leave the sides of the pan. 

          Transfer to a greased plate and garnish with the chopped nuts. Allow it to cool and refrigerate for some time till it sets.  

          Cut into desired shapes and enjoy as and when desired. Great for any festive occasion or as an after meal dessert. 

2.  Sandwich - 

• 4 slices of bread
• ghee as required 
• Kalakand stuffing as required

          Spread some ghee on the bread slices and make sandwiches in a sandwich maker with the kalakand as stuffing. Cut them into 2 slices and keep aside. 

Spread some ghee on the bread slices & make sandwiches in a sandwich maker with the kalakand as stuffing.

                           Cut them into 2 slices and keep aside. 

3.  Instant rabdi -

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

          In a bowl, mix together all the above mentioned ingredients and transfer to a pan. Simmer for 2-3 minutes by continuously stirring it. 

          Keep aside for 15-20 minutes for it to cool down. Your instant rabdi is ready.

In a bowl, mix together all the ingredients & transfer to a pan. Simmer for 2-3 minutes by continuously stirring it. Keep aside for 15-20 minutes for it to cool down. Your instant rabdi is ready.

4.  Garnish - 

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

          To serve - Arrange the kalakand stuffed sandwiches on a plate and pour the rabdi over it.

          Garnish with chopped almonds, pistachios and rose petals. Your fusion style Shahi Tukda with Red Dragon Fruit Kalakand stuffing is ready to enjoy. 

   Arrange the kalakand stuffed sandwiches on a plate & pour the rabdi over it.

         

Garnish with chopped almonds, pistachios & dry rose petals. Your fusion style Shahi Tukda with Red Dragon Fruit Kalakand stuffing is ready to enjoy. 

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.

Shahi Aam Tukda - (Bread Based Dessert - Hyderabadi / Telangana Style)

          This is an instant version of the popular Hyderabadi Dessert - Shahi Tukda. It is a very easy one which needs very less preparation and can be dished out in a ziffy. I gave a slight twist to the recipe and drizzled some mango rabri over it. 

          I made use of evaporated milk, mango puree and other flavourings and also cut down on ghee for a healthier version. Yet the end result was a delicious creamy bread dessert. So check out the step by step pictorial recipe to prepare it.

• 1/2 cup mango puree
• 1 cup evaporated milk
• castor sugar to taste
• 3 bread slices, trimmed & cut into half, in a triangular shape
• 2 tbsp. chopped nuts
• 1/4 tsp. cardamom powder
• pinch of saffron
• 1 tsp. rose water
• ghee to shallow fry
• 1/2 cup mango cubes

          In a bowl, mix together puree, milk, sugar if using, half of the chopped nuts, cardamom powder and rose water. Your instant mango rabdi is ready.

          Heat ghee in a pan and shallow fry the bread slices till golden in colour. Drain and keep aside.

          While serving - Pour some mango rabdi on the serving plate. Then neatly arrange the fried bread slices in a row over it. 

          Spoon the remaining rabdi over the bread slices and garnish with remaining nuts, mango cubes, saffron and a pinch of cardamom powder.






Note - 
1.  I shallow fried the bread slices. but you can go ahead and deep fry them. 

2.  I used evaporated milk for this instant version, but equal quantities of condensed milk and milk can be substituted or you can reduce a litre of full fat milk to the desired consistency

3.  You can make sugar syrup and soak the fried breads in it for a while. I avoided it as the bread turns soggy and moreover it turns too sweet.

In a bowl, mix together mango puree,

....evaporated milk,

...chopped nuts,

...cardamom powder & rose water. Mix well & keep aside.

     Heat ghee & shallow fry bread slices till golden in colour.

 Drain & keep aside.

While serving - Pour some mango rabdi on the serving plate. Then 

                          arrange fried bread slices in a row over it. Spoon remaining rabdi 
                          over the bread slices & garnish with remaining nuts, mango cubes, 
                          saffron & a pinch of cardamom powder.