How to make Khajoori Shahi Tukra With Mango -
A delicious sweet with mango and dates.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Dates (खजूर), Bread (ब्रेड)
Cuisine : Uttar Pradesh
Course : Mithais
For more recipes related to Khajoori Shahi Tukra With Mango checkout Khajurachi Wadi, Khajoori Farhali Laddoo, Date And Anjeer Baked Karanji, Dry Fruit Laddoo . You can also find more Mithais recipes like Mango Burfi Mawa Til ke Laddoo Jhatpat Seviyan Kheer Atte ki Pinni
Khajoori Shahi Tukra With Mango Recipe Card
The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions.
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.
Prep Time : 31-40 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Khajoori Shahi Tukra With Mango Recipe
Dates 16-20
Bread 8 slices
Pistachios 15-20
Mawa (khoya) 100 grams
Milk 5 cups
Sugar 4 tablespoons
Saffron (kesar) a pinch
Oil to deep fry
Mango puree 1 cup
Method
Step 1
Wash and chop dates roughly. Cut bread slices into round shapes. Blanch pistachios, peel and slice thinly. Grate khoya and keep aside. Bring milk to a boil, simmer for fifteen to twenty minutes, stirring continuously.
Step 2
Add four tablespoons of sugar and saffron. Simmer for five minutes. Heat sufficient oil in a kadai and deep fry bread rounds till light golden brown. Drain. Dip them in warm reduced milk. Take the bread rounds out and keep aside. Reserve the reduced milk.
Step 3
Add two cups of water to chopped dates and cook on high heat till it begins to boil. Simmer till mixture is semi dry. Divide it into four equal portions. Place a portion of date filling on bread slices and place another bread slice on top of it. Press a little.
Step 4
Proceed with the rest of the bread slices and the date filling in the same manner. Pre heat oven to 175ºC. Top each portion with grated khoya and place on a baking tray and bake in a preheated oven at 175ºC for five minutes.
Step 5
Mix sweetened reduced milk with the mango puree and chill it. Pour mango sauce on a serving plate and place bread slices stuffed with date filling on it. Serve garnished with sliced pistachios.
Nutrition Info
Calories : 2468 Kcal
Carbohydrates : 71.4 gm
Protein : 276.9 gm
Fat : 119.5 gm
Other : Calcium- 2274.2mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
