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Kunafa Tukda Recipe & Rabdi
Kunafa Shahi Tukda Recipe:

Ingredients: Fine vermicelli (as required) 4 white bread slices Stuffing ingredients: ½ cup grated mozzarella cheese 1/4 cup crumbled paneer (Indian cottage cheese) 1 tablespoon gulkand (sweet rose petal preserve) 1 tablespoon chopped dry fruits (pistachios, almonds, etc.) 1 teaspoon dried rose petals Refined flour slurry (made by mixing refined flour with water to form a thick paste) Oil for deep frying Kesari Rabdi ingredients: 1 liter full-fat milk 1/2 cup sugar (adjust according to your preference) A pinch of saffron strands (soaked in 1 tablespoon of warm milk) 1/2 teaspoon cardamom powder Chopped nuts (almonds, pistachios) for garnish Saffron strands for garnish (optional) Sugar syrup ingredients: 1/2 cup sugar 1/2 cup water A few drops of rose essence Pistachio powder for sprinkling Dried rose petals for garnish
Method: Prepare the Kesari Rabdi: In a heavy-bottomed pan, pour the full-fat milk and bring it to a boil over medium heat. Stir occasionally to prevent the milk from sticking to the bottom of the pan. Once the milk comes to a boil, reduce the heat to low and let it simmer. Stir the milk occasionally and keep scraping the cream formed on the sides of the pan, mixing it back into the milk. Add saffron soaked in warm milk and cardamom powder to the thickened milk. Continue to cook on low heat, stirring frequently, until the mixture reaches a rabdi-like consistency. Add sugar and mix until dissolved. Let the Khesari Rabdi cool down to room temperature. Prepare the sugar syrup: In a saucepan, combine sugar and water, and bring it to a boil over medium heat, stirring until the sugar dissolves. Simmer the syrup for a few minutes until it thickens slightly. Add a few drops of rose essence and turn off the heat. Allow the sugar syrup to cool. Prepare the stuffing: In a bowl, mix grated mozzarella cheese, crumbled paneer, gulkand, chopped dry fruits, and dried rose petals. The stuffing is now ready. Assemble the Kunafa Shahi Tukda: Take a white bread slice and sprinkle some of the prepared stuffing evenly on it. Cover it with another bread slice to make a sandwich. Trim the edges of the sandwich to create a neat square or rectangle shape. Coarsely crush the vermicelli and set it aside. Dip the prepared sandwich into the refined flour slurry, ensuring it is coated evenly. Now, coat the sandwich with the crushed vermicelli mixture, pressing gently to make sure it sticks to the slurry-coated bread. Deep fry the Kunafa Shahi Tukda: Heat sufficient oil in a deep kadai or frying pan on medium heat. Gently slide in the sandwich one at a time and deep fry until they turn golden brown and become crisp. Make sure to fry them evenly on all sides. Once fried, remove the sandwiches from the oil and place them on an absorbent paper to drain any excess oil. Assemble the final dish: Take a serving plate and place the fried Kunafa Shahi Tukda on it. Drizzle the prepared sugar syrup generously over the Kunafa Shahi Tukda. The sugar syrup will add sweetness and moisture to the dish. Sprinkle pistachio powder on top of the Kunafa Shahi Tukda for added flavor and a pop of color. Garnish with dried rose petals for an attractive presentation. Serve: Serve the Kunafa Shahi Tukda with a side of the delicious Khesari Rabdi. You can also garnish the Khesari Rabdi with chopped nuts and saffron strands for added elegance. Translate in Hindi Enjoy your delightful and flavorful Kunafa Shahi Tukda with the creamy Kesari Rabdi.
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