Shahitukda/ Hyderabad Popular desserts/Indian famous sweets/Indian bread pudding in milk/Step by step pictures

Shahi tukda is a popular Indian dessert which is came from pakistan..Double ka meetha and shahi tukda looks same and people often confuses with this two desserts..But double ka meetha is which folded with braed slices in sugar syrup along with milk and some ghee..Here in shahi tukda we deep/shallow fried the bread pieces in ghee and then will dip in sugar syrup and later in thick milk syrup which is called rabri... 

It is a very famous dessert in hyderabad..even though iam familiar to this one,got chance to make it in the last week only...Try this simple,lip smacking dessert in parties or get to gethers..It`s easy to make and definitely gets a huge success too..

CATEGORY-EASY DIWALI SWEETS/HYDERABAD FAMOUS DESSERTS
PREPARATION TIME- 20 MINUTES
COOKING TIME- 15 MINUTES

WHAT YOU NEED

white bread slices-6
sugar-1 cup
water-1/2 cup
3% fat milk-3 cups
ghee or butter-3 tbsp
almonds+cashews+raisins-5+5+5
cardamom powder-1 tsp
saffron or yellow food color- a pinch

HOW TO COOK

Cut edges of bread slices and cut them into half..Like in picture...traingle shape.Heat ghee or butter in pan and shallow fry the bread pieces..

Then add 1 tbsp more ghee and fry nuts and raisins..Now heat milk and stir in between until reduce..turn off and finally add food color..

Now prepare syrup..add and water in a bowl and make syrup..Now start layering the bread...

First take a square or rectangular shaped glass bowl.. Dip bread slices in sugar syrup and arrange them in glass bowl...

Before serving,pour thick boiled milk which is called rabri,on top of the bread slices.Throw all the ghee roasted nuts and serve ..

JANGRI/JHANGRI/IMARTI/SOUTH INDIAN FESTIVAL SWEETS/STEP BY STEP PICTURES/HOW TO MAKE JANGRI WITH URAD DAL AT HOME/INDIAN DEEP FRYING SWEETS/HAPPY PONGAL TO ALL MAHASLOVELYHOME READERS

Jhangiri or Jangri is an Indian popular sweet which takes place in top five festival recipes. Jangri is also like a dessert which can serve after meals..The difference between jalebi and jhangri is, jangri made by urad dal batter in circular shape fritters then it soaked in sugar syrup.well,jilebi also looks like jhangri,but it made by maida and some times with or without yeast too..Even though both crispy deep fried sweets may looks same,but there was a lot of difference in the taste.Last two years back I tried jilebi by following manjulas kitchen  and they came out perfectly also.But, my little photography knowledge failed in clicking..Some,how this kind of deep fryings sweets needs lots of time and patience to cook which are lack on my side. Pre-preparations,deep frying again sugar syrup,all these steps looks like long chain with kids can`t concentrate on recipe n clicking.But,still I tried little bit to take some step wise clicks which may help ful to you all.
DH close friend who is a chinese always asks about this round circle sweets(he calls like this) So,on DH request I made this last week and sent to him..Don`t about him,but DH was happy.;)

To make this kind sweets need time and patience.If your are a mom of little kids,keep them busy in drawing,playing or in watching cartoon.Making jhangri is like multi tasking.You deep fries one side again dipping in syrup and then removing out quickly.If you soak for few more minutes they may puff up like rasagullas balls and you will miss the crispy ness.So,what I want to say is,when you are fit and strong start process of this and cook with patience..Enjoy each bite n serve with smile always...

CATEGORY-INDIAN SWEETS/JHANGRI
RESTING TIME-4-5 HOURS
PREPARATION TIME- 20 MINUTES
COOKING TIME- 30 MINUTES

WHAT YOU NEED

Urad dal/mina pappu-1 cup
sugar-1-1/2 cups
food colour-1-2 pinches (orange or yellow)
salt-2 pinches
saffron strands-few(optional)
cardamom powder-1 tsp
lemon juice-1/2 tsp
oil-for deep fry

HOW TO COOK

Wash urad dal twice and soak in fresh water for  3 hours.Grind into fine paste by adding very little water using blender/mixy jar.batter should be in thick form like vada batter.

To this add pinch of salt,colour and mix well...

In a bowl take sugar and add enough water.(until sugar immerse/covers).Usually I adds 1/3 cup of water for 1 cup sugar.turn on  heat and let it boil..Once it comes in one string consistency turn off and lemon juice n close with lid.

In another kadai heat oil for deep fry.Keep it in low flame.

Now take a piping bag which we use for cake decorating.Choose small nozzle and place urad dal batter in it.

Check oil,is hot or not by dropping little bit of batter.then start piping in circular motions.Put the nozzle side down into oil and rotate your hand in clock wise position to draw swirls in oil.

pipe three medium size jangris at a time or four small..Fry well in medium heat.Don`t wait until turns very dark brown colour.

Once it turns into light brown remove with deep fryer ladle.Place these in warm sugar syrup.Soak for 3-5 minutes then remove..

After 10-15 minutes and dip jangris again in syrup for 2-3 minutes.Your jangris are ready.serve warm :)

STEP WISE PICS-EASY TO DO

MAHAS NOTES

The big mistake of mine is choosing big round shaped nozzle.actually I missed my small nozzle and later after  the whole process got it in sink.;)

Small nozzle gives perfect size and good circle shape. Don`t load kadai with huge jangris,Pipe minimum three and fry well.

If urad dal  batter looks thin in consistency add 1-2 tbsp of rice flour.

Don`t make syrup too thick,you can`t dip jangris.

You can use cover with small hole  or cleaned ketchup bottle instead of piping bag.

You can fry in ghee,if you don`t have any problem with calories :)

I recommend to use big wide pan for sugar syrup.it`s easy to dip and remove for jangris.

(:WISH YOU HAPPY SANKRANTI TO ALL :)

(:SWEET FOR HAPPY OCCASIONS:)

PAALAKOVA/PAL KOVA/MILK KOVA WITH JAGGERY/MILK SWEETS

paalkova with jaggery

HAPPY KRISHNASHTAMI TO ALL MAHASLOVELYHOME READERS,FRIENDS N WELL WISHERS!!!

MY TWO LITTLE KRISHNAS

On this festival I would like to share a famous,simple and delicious sweet  recipe PALAKOVA....Paal kova is a milk sweet which need only 3 ingredients to make...Authentic Paal kova recipe use sugar..But,here I used both jaggery and sugar and the result was really delicious...You can see the pictures for the colour..Paal kova which used sugar looks in light brown in colour. But,this is very dark in colour because of using jaggery..Making paal kova need lots of time and need much more patience to stand near the stove...I`ll give a tip-If you plan to make this prepare every thing in the morning to cook for lunch,then cook one side your daily food,keep the milk bowl other side..While cooking you can stir milk  easily in between..I kept the milk bowl on one flame another side I made Murukus..

Milk halwa with jaggery and sugar

Milk sweet lovers must try this recipe at least once..Your hard work will result in the form luscious paalkova..Use full cream milk if possible..I used full cream milk.According to the sweet ness levels of jaggery adjust the quantity if you want to try.This pal kova tasted very sweet because,jaggery was very sweet in taste.Other wise go with 1 CUP OF SUGAR and don`t add jaggery..Stirring continuously is very important,otherwise it will burn from bottom.Use very big,non stick bowl and wooden spoon.You can also add saffron if you have..Remember one thing,these kind of milk n sugar based sweets upwards your weight..Eat less  n enjoy more..Finally,Try this delightful dessert one fine day when you are in energetic mode and enjoy heavenly...Now,to the Recipe......

indian popular  festival sweets

CATEGORY-SWEETS/MILK SWEETS/DESSERTS
PREPARATION TIME-10 MNS
COOKING TIME-1 -1:30 MNS

Doodh peda Using jagger -on stove top method

WHAT YOU NEED

Full cream milk-1 litre
jaggery/bellam/Guḍ -1/2 cup
sugar-1/2 cup
cardamom powder-1 tsp(opt)
butter/ghee- 1tsp

Indian Diwali Sweets

HOW TO MAKE

Take a big,heavy bottomed bowl and add milk.Keep flame in low.

Start boiling by stirring in between(for every 10 minutes)..Add cardamom powder....Do this process for 45 MINUTES then  add jaggery and mix continuously...

keep an eye on the bottom of the bowl..Stir carefully to avoid burning..You can see the changing of  colour in the milk..and also milk starts thickening..

After 15 minutes add sugar and mix well...By this time milk will reduce more  in quantity and starts forming a like lump..

Add butter and when the mixture turns hard (you can`t stir it more) off flame and serve warm...

Enjoy every spoon happily..

Indian Milk using Sweets

HAPPY COOKING!!HAPPY BLOGGING!!