Bring the Naturals Malai ice cream to a boil in a deep non-stick pan, while stirring occasionally.
Remove the froth (of malai) formed on top to the sides of the pan using a flat spoon and keep boiling the malai till it reduces to half its quantity, while stirring occasionally. It will take approx. 30 minutes.
Add condensed milk and cook on a medium flame for approx. 10 to 15 minutes, while stirring occasionally and scraping it from the sides of the pan.
Add the cardamom powder and mix well. Keep aside to cool for 10 minutes.
Refrigerate for half an hour. The rabdi will thicken slightly.
For shallow frying the bread slices
Trim the crust from all the bread slices and discard them.
Cut each bread slice diagonally into 2 triangles.
Heat the ghee in a broad non-stick pan and shallow-fry all the bread triangles for 2 to 3 minutes or until they turn golden brown in colour on both the sides.
Remove them on an absorbent paper/tissue paper and keep them aside.
For the sugar syrup
Combine the sugar and water in a broad non-stick pan. Mix well and cook on a high flame for 4-5 mins or until the sugar syrup is of one thread consistency.
Switch off the flame and add the saffron strands and cardamom powder. Mix well and keep it aside.
How to serve quick shahi tukda
Dip each shallow-fried bread triangle in the sugar syrup one by one till the syrup coats the bread slices completely.
Arrange them in a serving dish.
Pour the chilled rabdi evenly over the sugar syrup-coated bread triangles.
Garnish with pistachios, dried rose petals and edible silver leaf.
Serve Shahi Tukda immediately or refrigerate and serve chilled!
Boil water and add salt to it. Add 3/4 cup carrot, 1/2 cup potato and 1/2 cup beans. Cook for 3 mins. Add 1/4 cup peas and 1/2 cup cauliflower. So the vegetables come to 3 cups in total. Cook for 2 mins.
Drain and remove the vegetables. Do not overcook. Drain water completely and set the vegetables aside. (You can use the drained water as vegetable stock for making soups.)
Heat 1/4 cup butter. Let it melt. If you prefer you can add 1/2 tsp of finely chopped garlic and 2 tbsp of finely chopped onions. Add 1/4 cup flour. Keep whisking until no dry flour is seen.
Add Naturals Malai ice cream and keep whisking simultaneously to avoid lump formation. Keep stirring until it starts to thicken. Cook on a low flame.
The sauce will start to thicken within a few mins. Keep stirring. Once it starts to thicken, switch to a spatula. The sauce should coat the ladle.
Add salt to taste, 1/2 tsp crushed pepper, 1/4 tsp nutmeg powder and 2 tbsp cheese.
After adding cheese it will bubble up and become more creamy and thick. The white sauce is ready now. Add cooked vegetables to the sauce.
Mix it well and cook for a minute before switching off the stove. The vegetables should be well coated with the sauce, which should not be very thick. The sauce should still be a little gooey.
Vegetables in white sauce is ready.
Preheat oven at 200 degree C for 10 mins. Transfer the vegetables in white sauce into a baking dish.
Sprinkle 1/2 cup grated cheese to cover the top. Bake in preheated oven at 200 degree C for 20 mins. Change to grill mode for the last 2-3 mins to get a golden crusty top.
In a mixing bowl, whisk together yoghurt, Naturals Malai ice cream and condensed milk using a wire whisk until it becomes homogenous, smooth and creamy.
Divide it evenly in between 5-6 small ceramic bowls (oven proof) and cover it with aluminium foil. Transfer the small bowls to a baking tray. Add some warm water thereby creating a Double Boiling system.
Bake in a preheated oven of 180°C for 15-18 mins.
Switch off the oven after 15 mins but let the bowls sit in the oven for another 10 mins just to ensure that it sets completely.
Place it in the refrigerator to chill for a minimum of 4 hours or preferably overnight. Serve chilled with fresh fruits and enjoy!
Drain the water and spread the rice on a plate to dry for another 1 hour.
Grind the dried rice to a coarse powder.
In a heavy bottom pan, add Naturals Malai ice cream and bring it to a boil.
Simmer it on low heat for 30 minutes till it reduces to 3/4th of its amount.
Add khoya and stir it.
Add ground rice power and keep stirring for 3-4 minutes to avoid lump formation.
Add saffron, milk, sugar and almonds and mix well.
Simmer for another 15-20 minutes until it gets thick and creamy but has a pourable consistency.
Add cardamom powder and mix well.
Take it off the heat and allow it to cool for 15 minutes.
Pour the prepared Phirni in an earthen bowl. Garnish with silver leaf (warq), pistachio and saffron strands. Chill it in the refrigerator for a few hours. Serve and Enjoy!
