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.
Prep15 min
Cook65 min
Servings4
Serving size: 1 serving
556cal
13gprotein
66gcarbs
28g
Ingredients
1 l full cream milk (Essential for rich and creamy rabri)
0.75 cup sugar (Divided: 1/4 cup for rabri and 1/2 cup for syrup)
1 pinch saffron strands (A generous pinch, about 15-20 strands)
0.5 tsp cardamom powder (Freshly ground is best)
4 slices white bread (Thick-cut, with crusts removed)
A creamy and aromatic curry loaded with mixed vegetables, simmered in a rich sauce made from cashews, coconut, and yogurt. This restaurant-style dish is mildly spiced and pairs perfectly with naan or rice.
Creamy, perfectly spiced Veg Korma, a soul-satisfying meal! Don't forget the sweet Shahi Tukda.
This awadhi dish is perfect for lunch. With 785.62 calories and 18.59g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 tbsp
pistachios
(Slivered, for garnish)
2 tbsp almonds (Slivered, for garnish)
1 tbsp dried rose petals (Optional, for garnish)
Instructions
1
Prepare the Rabri (Thickened Milk)
Pour 1 litre of full cream milk into a heavy-bottomed, wide pan. Bring it to a boil over medium heat.
Once boiling, reduce the heat to low-medium and let it simmer. Stir every few minutes to prevent the milk from scorching at the bottom.
As a layer of cream (malai) forms on the surface, use a spatula to gently push it to the sides of the pan. Continue this process repeatedly.
Simmer for about 45-50 minutes. The milk will reduce to approximately one-third of its original volume, becoming thick and layered with the collected cream.
Add 1/4 cup of sugar, saffron strands, and cardamom powder. Stir gently until the sugar dissolves completely.
Cook for another 2-3 minutes, then turn off the heat. The rabri will thicken more as it cools. Set aside.
2
Make the Sugar Syrup
In a separate saucepan, combine 1/2 cup of sugar and 1/2 cup of water.
Heat over medium flame, stirring until the sugar dissolves.
Bring the syrup to a boil and let it simmer for 4-5 minutes. It should become slightly sticky, but no string consistency is required.
Turn off the heat and stir in the rose water (if using). Keep the syrup warm for dipping.
3
Fry the Bread Slices (Tukda)
Take the bread slices and cut them diagonally into triangles. You should have 8 triangles.
Heat ghee in a wide frying pan over medium heat. The ghee should be hot enough that a small piece of bread sizzles immediately, but it should not be smoking.
Carefully place 3-4 bread triangles in the pan, ensuring not to overcrowd it.
Fry for 2-3 minutes on each side, until they are a deep golden brown and uniformly crisp.
Remove the fried bread with a slotted spoon and place them on a wire rack to drain any excess ghee.
4
Assemble the Shahi Tukda
Take one fried bread triangle at a time and dip it into the warm sugar syrup.
Let it soak for about 10-15 seconds on each side. A quick dip is sufficient to absorb the sweetness without making it soggy.
Arrange the syrup-soaked bread pieces in a single layer on a serving platter or in a shallow dish.
Generously pour the prepared rabri over the bread, ensuring each piece is well-covered.
5
Garnish and Serve
Garnish the Shahi Tukda with slivered pistachios, almonds, and a sprinkle of dried rose petals.
For the best experience, serve immediately while the bread retains some crispness. Alternatively, you can chill it for 30-60 minutes for a softer, pudding-like texture.
4
Serving size: 1 serving
230cal
6gprotein
19gcarbs
16gfat
Ingredients
0.5 cup Carrot (diced into 1/2-inch cubes)
0.5 cup Green Beans (cut into 1-inch pieces)
0.5 cup Green Peas (fresh or frozen)
0.5 cup Potato (peeled and diced into 1/2-inch cubes)
0.5 cup Cauliflower (cut into small florets)
0.25 cup Cashew Nuts (whole or broken)
1 tbsp Poppy Seeds (also known as khus khus)
2 tbsp Desiccated Coconut (unsweetened)
2 tbsp Ghee
1 pc Bay Leaf
1 inch Cinnamon Stick
2 pods Green Cardamom (lightly crushed)
2 pcs Cloves
1 medium Onion (finely chopped)
1 tbsp Ginger-Garlic Paste
1 pc Green Chili (slit lengthwise)
0.25 tsp Turmeric Powder
1 tsp Coriander Powder
0.5 tsp Kashmiri Red Chili Powder (for color, adjust to taste)
0.5 cup Curd (plain, full-fat, whisked until smooth)
1.5 cup Water (plus more for grinding paste)
1 tsp Salt (or to taste)
0.5 tsp Sugar (to balance flavors)
0.5 tsp Garam Masala
1 tbsp Fresh Cream (optional, for extra richness)
2 tbsp Coriander Leaves (finely chopped, for garnish)
Instructions
1
Prepare the Korma Paste
In a small bowl, soak the cashew nuts and poppy seeds in 1/4 cup of warm water for at least 20 minutes. This will soften them for grinding.
Transfer the soaked cashews, poppy seeds, and desiccated coconut to a blender.
Add 2-3 tablespoons of water and grind to a very smooth, fine paste. Set aside.
2
Cook the Vegetables
In a pot of boiling water, add the diced potatoes and carrots. Cook for 4-5 minutes.
Add the cauliflower florets and green beans. Cook for another 3-4 minutes.
Finally, add the green peas and cook for 1 minute. The vegetables should be about 80% cooked and still have a slight crunch.
Drain the vegetables and set them aside.
3
Sauté Aromatics and Build the Base
Heat ghee in a heavy-bottomed pan or kadai over medium heat.
Add the bay leaf, cinnamon stick, crushed green cardamom pods, and cloves. Sauté for 30-40 seconds until they release their aroma.
Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent. Do not let it brown.
Add the ginger-garlic paste and slit green chili. Cook for another minute until the raw smell disappears.
4
Create the Creamy Gravy
Reduce the heat to low. Add the turmeric powder, coriander powder, and Kashmiri red chili powder. Stir for 30 seconds.
Add the well-whisked curd. Stir continuously and vigorously for 2-3 minutes to prevent it from splitting.
Once the curd is incorporated, add the prepared cashew-coconut paste. Cook, stirring frequently, for 4-5 minutes until the paste thickens and you see ghee separating from the sides.
5
Simmer and Finish the Korma
Gradually pour in 1.5 cups of water, stirring constantly to avoid lumps. Add salt and sugar, and mix well.
Bring the gravy to a gentle simmer over medium heat.
Add the cooked vegetables to the gravy. Mix gently to coat them well.
Cover the pan and let it simmer on low heat for 5-7 minutes, allowing the vegetables to absorb the flavors.
Stir in the garam masala and optional fresh cream. Cook for one more minute, then turn off the heat.
Garnish with freshly chopped coriander leaves and serve hot.
