Best Mughlai dessert recipes that rule hearts.
The dessert recipes that we share in this article form the epitome of Mughlai sweet dishes. Also, what’s true about these preparations is – these dessert recipes need expertise. That’s a Yes and a No both. Yes, because it needs precision and you would enjoy just any, they have peculiar taste and texture. And no, because we share the easiest way, so you cannot go wrong even if it is your first time.
So don’t wait for Eid to enjoy these delectable Mughlai desserts, you can learn them right now. Prepare these desserts with ingredients that are available at your home, all year round! Let’s go.
Whenever you are making Sheer Khurma, soak the dry-fruits used in the recipe a night before in water. If you haven’t planned it earlier, then soak them in lukewarm milk for at least an hour.
Put 3 generous tablespoons of ghee in a pan and melt it on medium flame. Add 2 tablespoons of chopped cashew nuts, 2 tablespoon chopped almonds, 3 tablespoon pista, 2 tablespoon cuddapah almonds (chiroli / chironji), and 3 tablespoons of chopped dried dates. Fry all these dry fruits at a low flame for 3-4 minutes until they are slightly golden brown.
Now, take them out in a bowl and don’t remove the excess ghee from the pan. Use this ghee to roast a cup of half-cut sewaiyan for about 3-4 minutes on medium flame.
Boil a liter of full-fat milk in another pan for about 10 minutes on medium flame. Add a pinch of saffron, ½ teaspoon of cardamom powder, all the fried dry-fruits prepared in step 1, and the roasted sewaiyan prepared in step 2. Add a teaspoon of rose water and then raisins. Cook and stir the mixture for about 10-15 minutes. Add ¾th cup of condensed milk and cook for ten more minutes, and your Sheer Khurma is ready to be served.
Bring a liter of full-fat milk to boil, add 1 cup grated khoya, 1 tbsp fennel seeds, 1 tsp cardamom powder, a pinch of saffron, 1 tbsp chopped pista, 1 tbsp chopped almonds, 2 tsp kewra water, 2 tsp rose water. Let this preparation simmer for good 10-15 minutes on low flame, then add ¾th cup sugar.
Meanwhile, in another pan, heat ¾ cup ghee on a medium-to-high flame and deep fry few bread slices (cut in half) to make them golden brown, then take them out on a plate.
Arrange the bread slices on the heated pan again, without any grease. Now, add 2-3 spoons of boiling milk preparation for each slice. Cook on high flame to thicken the milk and let the bread absorb it. You can add some seasonal fruits, such as mangoes or strawberries. Let this cook for good 5-10 minutes until the milk is really thick, and then let it settle to cool down.
Shahi Tukda recipe is ready! Serve with a garnish of pista, dried rose petals, and chopped fruits.