Skip to main content

Apple rabri with shahi tukri

Apple rabri , rabri is an exclusive Indian dessert which is made by thickened milk , I gave a heathy and delicious twist to the traditional rabri by adding apple to it . so now you can give your family a healthy treat ..
crispy fried bread soaked in sugar syrup and flvored with cinnamon is called shahi tukri i love this pudding served with rabri  you can experiment with so many ways..

Apple Rabri with shahi Tukri


Apple Rabri With Shahi Tukri


FOR APPLE RABRI

Red sweet apples..... 3 big
Desi ghee ( clarified butter)......2tbsp
Milk ................. 2 lit
Powder milk .......4 tbsp
Sugar...................6-7 tbsp
Cardamom powder......1/4 tsp
Almonds..........for garnish
Saffron ...........3-4 strings

How TO Proceed :

Peel and grate apples and keep aside .
Boil milk in a heavy bottomed pan .
Mix milk powder separately in slightly hot milk so that it is lumpy and not smooth.
Soak saffron in 1 tbsp cold milk and
Add the milk powder , sugar and cream to the milk in a pan.
Cook for at least 20 min or till milk started thickened .
Heat ghee in a pan and sauté grated apples in it for few min or till apples change color and become translucent.
Add sautéed apples in thickened milk , mix well and cook for another 5-10 min
Add saffron in it and serve with shahi tukri .

For shahi tukri  


Ingredients

1/2 cup sugar
4 bread slices
oil for deep-frying

For The Garnish

1 tbsp almond (badam) slivers and pistachios
a few strands of saffron (kesar) strands

Method

Dissolve the sugar in ¾ cup of water and simmer on a low flame till you get a one string consistency. Keep the sugar syrup aside.
Cut each bread slices into 4 triangles.
Heat the oil in a kadhai and deep-fry the bread triangles till golden brown. Drain and soak in the sugar syrup for 2 minutes.
Drain again and keep aside.

How to proceed ..

To serve, pour the warm rabri over the top ensuring that the toast pieces are evenly covered with the apple rabri .
Refrigerate for atleast an hour.
Serve chilled garnished with the almonds, pistachios and saffron.

Note..

You can serve apple rabri and shahi tukri separately .
Remember apples should be red and sweet to make this dessert


Comments

Popular posts from this blog

Gur chana / jaggery coated roasted chickpeas

Very tasty, crunchy yet healthy snack for kids, full of protein . I often make this crunchy delight for munching. 
 Jaggery Coated roasted chickpeas 


Ingredients:

How To Make Perfect Besan ka halwa | Gram flour halwa | prasad

Just another halwa !!!! I am sure you all must be thinking what's the big deal, all halwa are same just few ingredients and halwa ready ....Ha Ha very often I have hard a phrase also HALWA HAI KYA?? Means work is not as simple as halwa ..I always laugh on this phrase because I know when I started cooking, making halwa was not that simple specially BESAN KA HALWA ...sometimes it turns lumpy, sometimes it's  left raw, sometimes over roasted sometimes too dry, and sometimes too liquid ...It took long time to learn perfectly. My father taught me How To Make Perfect Besan Ka Halwa and I have been following the same recipe till now and it never fails ....today I am sharing the same magical recipe with you all and I am sure this Step By Step Recipe Of Besan Ka Halwa will help all beginners who are struggling like i was ...
Besan halwa is a rich, sweet, traditional Punjabi favourite for celebrations and puja. It's also great for curing sore throats. Gram flour halwa enriched with al…

GURWALE SHALGAM ( SWEET AND TANGY TURNIPS) punjabi style

Turnips are called Shalgam in Punjabi/Hindi, Gonglu in Punjabi and Gogji in Kashmiri. They are mild in taste and absorb spices well. We love it in various forms. Shalgam is a winter vegetable and is a popular recipe from Punjabi cuisine. Shalgam (Turnip) belongs to the radish family. Shalgam ki sabzi is very good for health as it is very low in calories and fat, and a good source of fiber and several vitamins like Vitamin C, Vitamin B, VitaminB3, Vitamin B6. Gur is Hindi/Punjabi for jaggery.  This creamy version from Punjab is one of our favourites.
This recipe is from my mother in law's cook book , my mom In law was an excellent cook and being a panjabi, her excellency was panjabi cuisine. She was excellent at cooking all panjabi dishes like sarson ka saag, makkai ki roti, gur ke chawal  or any vegetable like turnip or kormas, . I have learnt almost all panjabi dishes from her and I really wanted to thank her for that , today whatever I make related to punjab reminds me of her . Lov…