How to make Shahi Gulkand Tukda -
Shahi tukda made more flavourful with gulkand.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Gulkand (गुलकंद), White bread slices (सफेद ब्रेड)
Cuisine : Indian
Course : Mithais
For more recipes related to Shahi Gulkand Tukda checkout Gulkand Shahi Tukda, Gulab-E-Gulkand - Cook Smart. You can also find more Mithais recipes like Lauki ki Kheer - SK Khazana Strawberry Kalakand Date and Walnut Halwa - SK Khazana MANGO BURFI
Shahi Gulkand Tukda Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Shahi Gulkand Tukda Recipe
Gulkand 3 tablespoons
White bread slices 6
Reduced milk 2 cups
Ghee 6 teaspoons
Sugar 1 cup
Mawa (khoya) ¼ cup
Green cardamom powder a pinch
Rose petals 7-8
Mixed nuts (cashewnuts, pistachios) 2 tablespoons
Method
Step 1
Preheat oven at 180ºC.
Step 2
Toast bread slices till crisp in a toaster.
Step 3
To make rabdi, heat reduced milk in a deep non-stick pan and brings to a boil. Add sugar and mix well. Add mawa, mix well and cook for 10-15 minutes, stirring continuously.
Step 4
Apply 1 teaspoon ghee on each toasted bread slice.
Step 5
Spread 1 tablespoon gulkand on three toasted bread slices. Cover with remaining three bread slices making a sandwich.
Step 6
Add cardamom powder to the rabdi and mix well.
Step 7
Roughly chop rose petals, reserve some for the garnish and add the remaining to the rabdi. Mix well.
Step 8
Cut sandwiches into squares and arrange them in a glass baking dish. Pour over the prepared rabdi.
Step 9
Roughly chop mixed nuts and sprinkle over the baking dish. Put the dish in the preheated oven and bake for 10-12 minutes.
Step 10
Garnish with reserved chopped rose petals and serve warm.
Nutrition Info
Calories : 2033 Kcal
Carbohydrates : 331.6 gm
Protein : 37.5 gm
Fat : 61.9 gm
Other : Calcium- 1115.2mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
