Chickoo Shahi Tukda

Ingredients list for Chickoo Shahi Tukda

• 3 Chikkoos peeled and pureed
• 3-4 White Bread slices peeled and thinly sliced
• 8 White bread slices
• to deep fry Ghee
• 2-3 tablespoon Thin sugar syrup
• 1 cup Milk
• a few saffron strands
• ½ teaspoon Green cardamom powder
• as required Rabdi
• 4 Fresh mint leaves

Method

1. Heat ghee in a kadai.
2. 2. Cut the bread slices into roundels with a round cookie cutter. Slide them into hot ghee and deep fry till golden brown. Drain on absorbent paper and spread them.
3. Heat a non-stick pan, add chickoo puree, sugar syrup and milk and mix well.
4. Soak the fried bread roundels in this mixture, a few at a time, and simmer on low heat for 3-4 minutes or till soft.
5. Add saffron and green cardamom powder and mix gently. Take them out of the pan and cool and then chill.
6. For each portion, spread a little rabdi on a serving plate to make a base. Place one bread slice over it, arrange thin slices of chickoo over it. Cover with another bread roundel, arrange some more chickoo slices over it. Put 1 tbsp rabdi on top. Garnish with a fresh mint leaf and serve immediately.

Nutrition Info