Shahi Tukda Gajar Halwa Shots With Rabri Recipe

A twist to the traditional Indian Desserts, the  Shahi Tukda Gajar Halwa Shots With Rabri Recipe is a fusion between Gajar Halwa and Shahi Tukda. Course : Dessert Ingridients : For the Basundi/Rabri 2 liter Milk 3/4 cup Sugar 1 teaspoon Cardamom Powder (Elaichi) 2 Saffron strands 1/4 cup Pistachios For the Shahi Tukda 2 Whole Wheat Brown Bread 2 tablespoons Ghee 2 tablespoons Sugar 1 tablespoon Water 1/2 teaspoon Rose water Pistachios , to garnish For the Gajar ka Halwa 500 grams Carrots (Gajjar) , washed and peeled (preferably red) 1/4 cup Ghee 400 ml Milk 150 grams Khoya (Mawa) 200 grams Sugar 1 teaspoon Cardamom Powder (Elaichi) 2 tablespoons Ghee 1 tablespoon Slivered Almonds (Badam) 1 tablespoon Pistachios , sliced Instructions To begin making the Gajar Halwa Shots, make the Basundi (Rabri) Recipe (A Nutty Condensed Milk Pudding) and Easy Gajar Halwa Recipe With Khoya Made In A Pressure Cooker before hand and keep it ready.*For the Basundi/Rabri To begin making the Basundi Recipe, we will first have to condense the milk. To do this, place the milk on high heat over a heavy bottomed saucepan and bring it boil.Add the sugar and stir continuously until the sugar dissolves. Once the sugar has dissolved and the milk is boiling vigorously for a few minutes reduce the heat to low and simmer the milk mixture stirring continuously until it is reduced to three fourths of its original quantity.The condensation will cause the cream from the milk to settle on the sides and bottom of the pan. Its important to keep scraping down the cream and adding it back to the condensing milk.The mixture will begin to thicken and get a creamy texture. It is important to make sure towards the end of the condensing process to be close to the stove monitoring the milk and stirring it continuously.The last stages are when the condensed milk can get burned at the bottom of the pan and completely alter the taste of the basundi.Note Again: During the process of condensation of the milk, keep stirring the cream that keep forms, as it will stick to the sides and bottom of of them pan, while stirring keep scrapping down the sides and bottom to prevent burning of the cream.Once the milk has reduced to half of its original quantity, turn off the heat. The Basundi (Rabri) is almost ready. All you have to do now is to  stir in the cardamom powder and the finely chopped nuts.Transfer the Basundi (Rabri) to a serving dish and allow it to cool before you can refrigerate for 3-4 hours. *For the Shahi TukdaCut each bread slice into 4 triangles. Heat a saucepan on medium flame, add ghee, and place the bread triangles. Shallow fry on both sides till you get a deep golden colour. Remove from the pan and set aside.In another pan, combine sugar, water and rose water and bring to a single boil. Turn off the flame. Dip the fried bread slices in the sugar syrup, drain and set aside.*For the Gajar ka Halwa To begin making the Gajar Halwa with Khoya, grate the washed and peeled carrots.Heat a pressure cooker on medium flame, add ghee and grated carrots and saute for a couple of minutes. Sprinkle a little water and close the pressure cooker. Pressure cook the carrots for 1 whistle and turn off the flame. Allow the pressure to release naturally.In the meanwhile, heat a kadai on medium flame, add milk and allow it to come to a rolling boil, turn down the heat and let the milk reduce to 3/4th its quantity.Once the milk has reduced and thickened, add the grated khoya, elaichi powder and sugar.Allow the khoya and sugar to melt and the whole milk mixture to come together. Now reduce the flame and transfer the cooked carrots into the milk.Continuously stir the milk and carrot mix, till you get a thick gajar halwa.Adjust sugar and elaichi according to your taste and add two more tablespoons of ghee and give the gajar halwa one final stir. Gajar Halwa is ready.