Monday, May 25, 2020

Shahi Tukda - Royal dessert flavoured with Seasonal Mangoes.

Shahi Tukda is a popular classic royal dessert, which was originated during Mughal times. It is also known as shahi tukra which was enjoyed during Ramadan and was favorite in the Mughal kingdom. The word “Shahi” means royal and “Tukda” means a piece. Hence the word describes a royal piece of classic dessert was enjoyed by royal authorities of royal kingdom.

This royal dessert is prepared by deep frying white bread slices into the ghee, soaked into the flavored sugar syrup .These  delectable pieces are topped with delicious  rabdi (thickened milk) and nuts.

To bring in a twist to the dish, I flavored rabdi or thickened milk with freshly made mango puree. Though, traditionally plain rabdi is been used. Just to game the season, I came up this idea and it was a big hit.

This delicious dessert is a perfect dessert to be made on day of Eid .Hence sharing this post, so that you all can enjoy its royal taste and enjoy with your family.

  • White Bread – 10 slices (I recommend you to use white bread for better taste)
  • Melted Ghee – 1&1/2 cups (more or less)
To Make Sugar Syrup
  • Sugar -1 cup
  • Water – 1 cup
  • Cardamom powder – 1tsp
  • Rose essence – ¼ tsp

To Make Mango Rabdi

  • Full fat milk – 1 liter
  • Mango puree – 1 cup
  • Sugar – ½ cup + 1/4 cup
  • Cardamom powder – 1tsp

To Garnish Shahi Tukda

  • Dried Rose petals
  • Crushed almonds and cashewnuts


  • Cut the bread slices into halves diagonally.
  • Heat ghee in a frying pan.
  • Deep fry all the bread slices till golden brown in color.
  • Darin any excess ghee from them by placing on kitchen paper towel lined plate. Keep it aside for later use.
  • To Make Sugar syrup
  • Combine sugar and water in a pot. Mix well and cook on the medium flame till syrup slightly thickened.
  • Add in cardamom powder and rose water. Mix well and turn off the flame.

 To Make Mango Rabdi

  • Bring milk to boil in a heavy bottom pot.
  • When milk starts to boil, lower the flame. Stir milk continuously because the milk solids may stick at the bottom.
  • When the quantity of the milk reduces to half the quantity, add 1/2 cup of sugar and cook for another minute.
  • Also add cardamom powder and mix well.
  • Turn off the flame and let the rabdi mixture cool down.
  • Meanwhile , combine mango puree and 1/4 cup of sugar into a pot.
  • Stir well and cook till mango puree becomes thick and slightly changes its colour.
  • Let the mango puree cool down and then add it into the rabdi mixture.
  • Cooking mango puree before adding into the rabdi enhances the flavor of mango into the rabdi.
  • Mango flavored rabdi is ready.

To Assemble

  • Arrange the fried bread slices into the wide tray.
  • Pour the hot sugar syrup on the top of the fried bread slices.
  • Let the fried bread slices absorb all the sweetness of the syrup.
  • When you see the bread slices are little soggy. This is the right time to pour in rabdi.
  • Then pour in mango rabdi over the bread slices. Spread the rabdi evenly on all the bread slices.
  • Finally garnish it with dried rose petals and crushed nuts.
  • Here we go Shahi Tukda or Shahi Tukra is ready to serve.
  • Shahi tukda can be served warm or cold. Both ways it tastes best.

Sunday, May 24, 2020

Naked Tres Leche Cake with crushed pistachios - The Perfect Celebration Cake

I feel , one of the easiest cake to bake and decorate in my version is Naked Tres leche cake. It is my family’s favorite too.  I have already posted the authentic style of Tres leche cake in my blog. 

In Spanish language, Tres means three "3" and Leche means milk. So, this says that it is a three milks cake -Condensed milk, evaporated milk and heavy cream or whole milk. This cake is the most popular cake in Mexico and Latin America. The cake we use here is basically the airy sponge cake which is soaked with the mixture of all three milks and then frosted with whipped cream. Since the cake is soaked into the milks, it is bit soggy but it is an incredible treat for people who are fond of milk.

As it was our wedding anniversary and my hubby’s birthday on the same date, I wanted to bake two cakes. So decided to prepare naked version of tres leche cake. I chose this version, just to balance our sweet tooth.  Finally decorated the cake with crushed  pistachios and cherries.  This tres leche cake was amazing and enjoyed by everyone.


To Make Eggless Sponge Cake

  • All-purpose flour – 1&1/4 cups
  • Corn flour – 2 tbsp
  • Baking soda – ½ tsp.
  • Baking powder – 1 tsp
  • Salt – a pinch
  • Powdered sugar – ¾ cup
  • Melted butter – 1/4 cup
  • Curd – ½ cup
  • Milk – ½ cup
  • Vanilla essence – 1 tsp

To Make 3 milks mixture

  • Full fat milk – ½ cup
  • Condensed milk – ¼ cup
  • Fresh cream or evaporated milk – ½ cup

 To Garnish

  • Crushed pistachios – 1/4 cup to ½ cup
  • Cherries – as required


  • Sieve the all-purpose flour, baking powder, baking soda and salt.
  • Combine yogurt, milk, powdered sugar and vanilla essence into one bowl. Whisk well till it forms creamy mixture.
  • Then add melted butter and mix everything well.
  • Now add flour mixture into wet ingredients .Gently mix flour mixture into wet ingredients, such that you get smooth cake batter.
  • Preheat the oven to 375 F or 180 Celsius.
  • Grease the 8 inch square tin .Pour the cake mixture into it and level up the mixture.
  • Bake the cake till it done. To check, insert the toothpick at the center of the cake, if the toothpick comes out clear, when the cake it done.
  • Take out the cake from the oven and allow the cake to cool down to room temperature. Let the cake cool down in same pan or transfer the cake onto the rimmed plate.
  • When the cake cool down completely. Use a fork  to make the perforations throughout the cake.
  • Mix the evaporated milk, condensed milk and 1/4 cup of heavy cream or whole milk in a small bowl. Pour this milk mixture on the cake slowly, making sure you cover the entire surface so the cake is uniformly soaked. Cover the cake and refrigerate.
    Then decorate the cake with crushed pistachios and cherries.



Thursday, May 21, 2020


The word “Aamras” itself explains the whole recipe. The word “Aam” means mango and “ras” means juice. Basically aamras is mango juice, which can also be called as mango nectar. Aamras is famous Maharashtrian dish prepared with mango puree, sugar and cardamom. In summer, aamras is enjoyed in every home as wide variety of mangoes is available in market. It can be served with hot pooris or can be served as side dish with your meals.

Generally aamras or mango nectar is prepared using Ratnagiri Alphonso Mango or Ratnagiri Hapus Aam (one variety of mango which is famous in Ratnagiri, Maharashtra). If these mangoes are hard to find, you can simply use any sweet mangoes like kolar alphonso, sindura, or dasheri.

Aamras can be stored in an air tight container for one year. Whenever you want to use it, remove it from the freezer an hour before and use it as required. It has awesome flavor and can be used in many forms of recipe.

Look at my other mango recipes - Mango Icecream , Alphonso Mango Icecream, Aamkhand, Mango Peda


  • Fully Ripe Mangoes – 2 nos
  • Cardamom powder – 1tsp
  • Sugar powder– 1 tbsp (adjust sweetness as per your taste)
  • Milk – ¼ cup

  • Wash and peel the mangoes. 
  • Cut the pulp of the mangoes into small pieces.
  • Into a mixer, add in chopped mango pulp, cardamom powder, sugar powder and milk.
  • Grind everything to a smooth paste.

  • Aamras is ready. Serve chilled with hot pooris along with dry potato curry.


Friday, May 15, 2020

Aambyache Sasav - Konkani Style Summer Mango Curry

As we all know it’s the season of mangoes and there are so lot of mango recipe can be cooked in our home. So, today I would like to share Aambyache Sasav, the recipe which is not only my favorite one but it also brings lot and lot of memories with it. Aambyache Sasav is the coconut based riped mango curry, which has sweet, sour and spicy flavors in it .It is one of the most popular recipe of Konkani which is repeatedly prepared during mango season. The word “Aambya” is mango and sasav is mustard in Konkani language.  The mustard seeds is the main ingredient in the recipe which out the real authentic flavor and aroma in the dish.  So guys do not wait to get over mangoes in the market, try out this recipe and I am damn sure, you will be in love with its flavors.

  • Ripe Mangoes – 4 to 5 nos (I used baby mangoes but you can use any reasonable priced mangoes. I would not recommend to use Alphonso mangoes for this recipe, as its taste is too sweet which can be best only for making dessert)

To Make Masala Paste

  • Grated coconut -3/4 cup to 1 cup
  •  Coriander seeds – 1tsp
  •  Mustard seeds -1&1/2tsp +1/2 tsp
  •  Kashmiri red chillies – 4 nos
  •  Turmeric powder – ½ tsp
Other Ingredients
  • Jaggery powder/ jaggery -1/4 cup (if mangoes has sour taste, you can add about  ½ cup of jaggery powder. )
  • Asafoetida -  a pinch
  • Curry leaves – 3 to 4
  • Salt to taste
  • Oil – 1tbsp (I used mustard seeds oil)


  • Wash and peel  the skin of all the mangoes. Keep it aside .
  •  Into a mixer, add in grated coconut, coriander seeds, mustard seeds, Kashmiri red chillies and turmeric powder. Grind all the ingredients to a smooth paste.
  • Heat oil into a pot . Add mustard seeds, curry leaves and asafoetida. Fry till mustard seeds crackle in the oil.
  • Add peeled mangoes .Saute the mangoes by flipping it on both the sides, such that mangoes absorbs the flavors of mustard seeds.
  • Then add grounded coconut masala paste and mix well. Add about  1 cup of water and adjust the curry thickness. Do not add more water.
  •  Also add salt and jaggery powder. Mix everything well and cook with the lid closed for about 8 to 10 minutes.
  • Switch off the flame and the dish is ready to be served.
  • Aambyache Sasav is best served with plain white rice and vatana usal (white peas dry curry)