Keeping in mind the searing heat, here’s a recipe to satiate your sugar cravings and keep your stomach cool.
8 slices of bread
5 tbsp of chopped mixed nuts (almond, raisin, pistachio etc.)
¾ cup cold milk
3 cups milk
½ cup sugar, ¼ tsp saffron (kesar)
Seeds of 6 green cardamoms (chhoti illaichi) – powdered
5 tbsp custard powder dissolved in ½ cup milk
100 gm cottage cheese (paneer) – grated
2 drops of kewra essence
Silver sheet (vark), mixed chopped nuts
* Boil sugar with ½ cup water and saffron in a separate pan. Keep on low heat for 5 minutes. Add grated cottage cheese. Cook for only 1 minute. Remove from fire and keep aside.
* Boil 3 cups milk. Give 2-3 boils. Add custard paste to the milk, stirring continuously. Keep stirring for 2 minutes till thick.
* Add the prepared sugar and paneer mixture. Boil. Keep on heat for 1 minute. Remove from fire. Cool. Add kewra essence. Sprinkle cardamom powder.
* Remove the side crusts of bread. Cut each slice into 4 square pieces. Heat oil in a kadhai. Deep fry bread tukdis in 3-4 batches on medium heat till golden brown. Remove from oil on a paper napkin. Let it cool.
* Take a serving dish. Spread half of the kesari paneer in the dish.
* Dip each piece of bread for a second in ¾ cup cold milk, kept in a small bowl. Remove bread immediately.
* Spread about 1 tsp of the paneer mixture on each piece of bread. Place in the dish. Sprinkle 1 tsp of chopped mixed nuts on the bread. Dip another piece of bread in milk and place over the bread covered with nuts in the dish. Press lightly. Make 16 sandwiched tukdis in the same way and arrange in the dish.
* Cover each tukdi with the remaining paneer mixture. Decorate with silver sheet and nuts. Cover with a cling wrap (plastic film) and let it set for at least 1 hour before serving. Serve at room temperature or cold.