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Shahi Tukda Gajar Halwa Shots With Rabri
Servings - 3 - 4
INGREDIENTS
Milk - 1.5 litres
Saffron - 1/4 teaspoon
Sugar - 20 grams
Pistachios - 35 grams
Almonds - 30 grams
Sugar - 200 grams
Water - 150 milliliters
Saffron - 1/4 teaspoon
Cardamom powder - 1/4 teaspoon
Bread slices
Ghee - for frying
Ghee - 50 grams
Grated carrots - 780 grams
Sugar - 70 grams
Condensed milk - 200 grams
Khoa - 150 grams
Almonds - 30 grams
Raisins - 50 grams
Pistachios - for garnishing
PREPARATION
1. Heat 1.5 litres milk in a heavy skillet and stir well.
2. Then, add 1/4 teaspoon saffron, 20 grams sugar and mix it well.
3. Bring it to a boil.
4. Cook on low heat until milk reduced it’s half of the quantity.
5. Now, add 35 grams pistachios, 30 grams almonds and mix it well.
6. Remove it from heat and allow it to cool.
7. Take a pan, add 200 grams sugar, 150 milliliters water and stir until the sugar is fully dissolved.
8. Add 1/4 teaspoon saffron, 1/4 teaspoon cardamom powder and mix it well.
9. Bring it to a boil.
10. Remove it from heat and allow it to cool.
11. Take a bread slice and cut it’s sides.
12. Cut it diagonally from both sides.
13. Heat some ghee in a pan and shallow fry the bread slices until it turns golden brown in color from both sides.
14. Dip the fried bread slices in prepared sugar syrup and soak for 2 - 3 minutes from both sides.
15. Remove it from pan.
16. Heat 50 grams ghee in a heavy skillet, add 780 grams grated carrots and mix it well.
17. Cook for 7 - 10 minutes on medium heat.
18. Then, add 70 grams sugar, 200 grams condensed milk and mix it well.
19. Add 150 grams khoa and mix it again.
20. Cook for 3 - 5 minutes on medium heat.
21. Now, add 30 grams almonds, 50 grams raisins and mix it well.
22. Remove it from heat.
23. Fill the glass with gajar halwa and top with rabri.
24. Garnish with pistachios and fried bread slice.
25. Serve.
No Bake Motichoor Ladoo Cheesecake Shots
Servings - 2 - 3
INGREDIENTS
Gram flour - 300 grams
Organic food color - 1/8 teaspoon
Water - 500 milliliters
Oil - for frying
Water - 150 milliliters
Sugar - 300 grams
Digestive biscuits - 300 grams
Butter - 120 grams
Cream cheese - 230 grams
Hung curd - 200 grams
Rose water - 1 tablespoon
Honey - 2 tablespoons
Cardamom powder - 1/2 teaspoon
Pistachios - for garnishing
PREPARATION
1. In a mixing bowl, add 300 grams gram flour, 1/8 teaspoon organic food color and mix it well.
2. Add 500 milliliters water and mix it well to make a thick batter.
3. Res the batter for 15 minutes.
4. Heat sufficient oil in a heavy skillet.
5. Pour a cup of the batter at a time over a large round perforated spoon (boondi jhara) so that boondi drops in the oil.
6. Deep fry the boondi over a medium heat until it turns golden brown in color.
7. Remove it from heat.
8. Heat 150 milliliters water in a skillet, add 300 grams sugar and stir continuously until the sugar is fully dissolved.
9. Bring it to a boil.
10. Now, add the prepared boondi in it and mix it well.
11. Remove it from heat and keep aside
12. In a blender, add 300 grams digestive biscuits and blend it into a fine powder.
13. Add 120 grams butter and blend it again.
14. In a mixing bowl, add 230 grams cream cheese, 200 grams hung curd and this it well.
15. Add 1 tablespoon rose water, 2 tablespoons honey, 1/2 teaspoon cardamom powder and mix it well.
16. Fill the glass 1/3 with biscuits mixture.
17. Then, add some prepared cream cheese mixture.
18. Now, add the prepared boondi over it.
19. Garnish with pistachios.
20. Serve.
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