Nolen Gur Shahi Tukda

           

Shahi Tukda is a dessert made with bread and rabdi.. The twist here is, the rabdi has been made using Nolen Gur / jaggery which is made with date palm and generally available only during winters.. This is a very authentic gur and very healthy from the regular gur that we get..

            I have always had sweet rice made of gur, which my mother makes very often for my family.. Its the first time i have used gur to make rabdi and the outcome has been fantastic..

           

Coming to shahi tukda, it has been one of my favourite Indian desserts.. And one of my fond memories relating t oshahi tukda is when i was in school and we used to go on picnics, my dad wud make this special dessert for me as well as my friends, so that we all could relish it together.. Since then, this dessert holds a special place in my heart..

            Generally when shahi tukda is made, the bread is first cut in cubes and shallow fried in ghee.. It is then dipped in a thick sugar syrup and then rabdi is spread over it.. But here, as we are using gur to make rabdi and trying to make it healthy, i toasted the bread with some butter and skipped dipping in sugar syrup.. Instead made rabdi of bit thin consistency and baked the bread pieces placing in rabdi.. The outcome has been immensely satisfying.. The texture was soft as well as crunchy with authentic flavors of gur coming out beautifully..

Ingredients

8 to 10 slices of white bread
2 tbsp of butter
1 ltr full cream milk
1/2 cup cream
1cup Nolen gur( Khajur gur)
Pistachios

Directions
Boil the milk and reduce it to half , to this thickened milk add cream n stir. Add the Gur and stir till it melts completely. Switch off the gas. 
Meanwhile Cut of the bread sides from all four sides. Cut them diagonally. On a tawa or pan put some butter and toast the bread slices till golden brown and crunchy. Plate these bread pieces on a shallow baking dish and pour the rabdi. Bake this at 180 degrees for 15 mins in a pre heated oven. The bread gets soaked but a corner which is not submerged in milk remains crunchy.
Decorate with pistachio and rose petals or as desired.

Note - Can avoid cream and use only milk to make it low fat..

You can even add around 100gms of grated paneer to the rabdi mixture to give it a textured base..

Can use regular gur also to make this dish..