Wednesday, January 9, 2013

Shahi Tukda with Mascarpone Rabdi.

Why stick to the ordinary when it comes to food? The world is your oyster when it comes to experimentation with food. There are no rules that one must follow except the ones that keep the sanctity of the dish intact, if not better it, and the real art lies in getting the flavor combination spot on.

This was a crazy idea of mine which I used for a cooking workshop that I hosted with Amrita Rana from Life Ki Recipe called Glam Food. I have made this recipe numerous times since then and it has only caused people to ask me for the recipe. Since I am done with workshops for now, I can blog the recipe :) Here it goes!

Shahi Tukda with Mascarpone Rabdi
Serves 4


4 slices of Bread
1 Cup Ghee
1 Cup Sugar
1 Cup Water
180 gm/6 oz Mascarpone Cheese
Few strands of Saffron
¼ Cup Warm Milk
Icing Sugar to taste
2 drops + 2 drops Rose Water
¼ Cup Slivered Nuts
Silver Leaf (Optional)
Rose Petals (Optional)
Salt to taste


Trim the ends off the bread and cut into desired shape (baton, triangle, circle)
Fry them in Ghee on a Medium flame until golden brown and crisp on both sides. Set aside.
Prepare Sugar syrup by adding Sugar and Water in a saucepan and letting it melt together till dissolved. Do not stir until sugar is almost dissolved. Add  drops of Rose Water for flavor and let it cool.
Dip the Bread slices for 5 minutes in the Sugar syrup, turning them once in the middle, and then transfer them to a dish.
Let half of the Saffron steep in warm Milk.
To put together the Mascarpone rabdi, beat together the Mascarpone, Salt, Milk and Icing Sugar. Add in the Rose Water, and half of the slivered nuts. We’re looking for a slightly tangy rabdi to complement the sweetness of the Sugar syrup soaked bread.
Garnish with the remaining nuts, Saffron strands and rose petals.
Serve as desired.



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