

Kakori Kebab with Saffron Sheermal
Melt-in-mouth Kakori Kebabs with soft Sheermal. An aromatic, soul-satisfying treat you'll adore!
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Creamy, tangy Dahi Ke Kebabs paired with rich Shahi Tukda – a soul-satisfying, energy-giving treat!

A decadent Mughlai dessert where crisp, ghee-fried bread is soaked in fragrant sugar syrup and topped with creamy, thickened milk (rabri). Garnished with nuts, this royal treat is perfect for festive occasions.
Serving size: 1 serving

Creamy, melt-in-your-mouth vegetarian kebabs made from spiced hung yogurt and paneer. These delicate patties are pan-fried until golden and crisp, making them a perfect appetizer for parties or a special evening snack.


Melt-in-mouth Kakori Kebabs with soft Sheermal. An aromatic, soul-satisfying treat you'll adore!


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Creamy, tangy Dahi Ke Kebabs paired with rich Shahi Tukda – a soul-satisfying, energy-giving treat!
This awadhi dish is perfect for lunch. With 732.5500000000001 calories and 19.07g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Rabri (Thickened Milk)
Make the Sugar Syrup
Fry the Bread Slices (Tukda)
Assemble the Shahi Tukda
Garnish and Serve
Serving size: 1 serving
Prepare the Hung Curd (4-6 hours passive time). Place a large muslin cloth or cheesecloth over a deep bowl. Pour the 2 cups of yogurt into the cloth. Gather the edges, twist, and gently squeeze to remove some of the whey. Let it hang in the refrigerator for at least 4-6 hours, or overnight, until the curd is very thick and cheese-like. You should be left with approximately 1 cup of hung curd.
Prepare the Kebab Mixture (10 minutes). In a mixing bowl, combine the thick hung curd, grated paneer, roasted besan, finely chopped onion, grated ginger, and green chilies. Add the chopped coriander leaves, garam masala, chaat masala, black pepper powder, and salt.
Mix and Chill (35 minutes). Gently mix all the ingredients with a light hand until just combined. Do not overmix or knead, as this can make the curd watery. Cover the bowl and refrigerate the mixture for at least 30 minutes. This step is crucial for firming up the mixture, making it easier to shape.
Shape and Coat the Kebabs (10 minutes). Take the chilled mixture out of the refrigerator. Lightly grease your palms with a little oil. Divide the mixture into 8 equal portions. Gently roll each portion into a ball and then flatten it into a small, round patty (about 1/2 inch thick). Spread the cornflour on a plate and carefully coat each kebab on all sides, shaking off any excess.
Shallow Fry the Kebabs (10 minutes). Heat the oil in a non-stick skillet or pan over medium-low heat. Once the oil is moderately hot, carefully place 4-5 coated kebabs in the pan, ensuring they are not overcrowded. Fry for 3-4 minutes on one side until golden brown and crisp. Gently flip them with a thin spatula and fry the other side for another 3-4 minutes until equally golden and crisp.
Serve. Remove the kebabs from the pan and place them on a plate lined with a paper towel to absorb any excess oil. Serve immediately with mint-coriander chutney or tamarind chutney.