Take Yeast in a small bowl. Add 1 tbsp of Sugar and little water. Leave it for approx 5 minutes.
Cut Vanilla Pod vertically from the middle. Use knife to remove the pulp from the cuts and collect in a small bowl.
Take Rice Flour and Refined White Wheat Flour in a bowl. Add Yeast mixture and Milk. Prepare thick batter. Leave it for 3-4 hours to get fermented. Then, add Ghee, 2 tbsp of Sugar and Vanilla Pod Pulp. Mix well.
Heat oil in deep fry pan. Put number of small lumps in heated oil and deep fry well. Turn over while deep frying to be fried all around. When fried, remove from the oil and keep on kitchen tissues for 1-2 minutes only to get extra oil absorbed. Take Powder Sugar on a plate. One by one, roll fried lumps in Powder Sugar to get them coated well.
Arrange coated lumps on a serving plate. Garnish the serving spreading Honey on them and sprinkle Nuts to give a rich looks to the plate.
Take 300 ml Milk in a bowl. Add Sugar and boil it.
Take ½ cup Milk and mix Custard Powder in it very well. Please don’t leave any lump. Then, add this in boiled Milk and boil it again for 4-5 minutes on medium flame while stirring occasionally to prevent boil over.
Leave it to cool down to room temperature.
Add Tinned Pineapple and refrigerate it for 45-60 minutes. Meanwhile, prepare other stuff.
Fine chop all fruits.
Cut to remove hard borders of all Bread Slices. Dip Bread Slices in Milk and squeeze to remove access Milk from Bread Slices.
Put some finely chopped Fruits in the middles of a Bread Slice and fold it to ball shape. Repeat to make balls from all Bread Slices.
Arrange prepared balls on serving plates. Pour refrigerated Custard Sauce over balls on plates.
Take Sugar with ½ cup of water in a pan. Put it on medium flame. When it begins to thicken, mix Cardamom Powder and Saffron threads and remove the pan from flame.
Sugar Syrup is ready. Keep it a side to use later.
Take Milk and grated Milk Khoya in a wet grinding jar of your mixer. Just churn it for 8-10 seconds. Take it into a bowl. Add Refined White Wheat Flour gradually while stirring very well to prepare thick and smooth batter with no lump in it.
Fill this batter in a piping bag and keep a side.
Heat Ghee for frying in a frying pan. From piping bag, pour batter in heated Ghee in a multi-circular shape. Make number of such multi-circular shaped Jalebi in heated Ghee.
Deep fry them on medium flame. Flip carefully to fry both sides of Jalebi. Deep fry to light brownish for soft Jalebi and light red for crunchy Jalebi.
When fried, remove from fry pan and immediately dip in prepared Sugar Syrup and arrange on a serving plate. Please don’t make heap.
Heat Ghee in a pan on low flame. Add Cashew Nuts and Almonds and roast well. When roasted, add Raisins and boiled Skinned and Split Pigeon Peas. Stir fry. Add Sugar and continue cooking on low flame. When Sugar is diluted, add Cardamom Powder. Mix well. Remove from the flame. Keep a side.
For Sugar Syrup:
In a pan, take ½ cup of Sugar. Add little water enough to cover Sugar in the pan. Put it on low-medium flame to melt Sugar.
For Shahi Tukda:
Cut all Bread Slices in round shape.
Heat Ghee in a pan on low flame. Pan fry all Bread Slices. Then, dip in prepared Sugar Syrup and keep on a plate.
Set topping with prepared mixture for Topping. Garnish with Edible Silver Foil.
Arrange prepared Shahi Tukda on a serving plate. Sprinkle some Nuts.
Serve with Rabadi.
Give a Royal Touch to Ordinary Bread…Feed Shahi Dal Tukda…
Soak Cashew Nuts in approx. 250 ml Milk for at least 1 hour.
Take soaked Cashew Nuts in a wet blending jar of mixer. Crush it to fine paste.
Take remaining Milk in a pan and put it on flame to boil. When it starts to boil, add Condensed Milk. Continue to boil on low-medium flame while stirring occasionally. When it is boiled very well, add Cashew Nuts paste and mix well. Switch off the flame.
Leave this mixture to cool off to room temperature.
Fill prepared mixture in number of Kulfi moulds.
Keep all Kulfi moulds in a deep freezer to set for 7 to 8 hours.
Summer heat allows you to lick Yummy…Creamy…Sweety…Softy…Cashew Nuts Kulfi…
Jalapeno (Chilli Pepper) round slices of 1 Jalapeno
Soft Drink for serving
Heat Oil and Ghee in a pan. Add Ginger-Garlic-Chilli Paste. Add Onion, Capsicum, Tomato, Cabbage and Carrot. Sprinkle Salt and stir slowly to mix well on slow-medium flame for 3-4 minutes. Add Pavbhaji Masala, Chilli Flakes, Oregano, Red Chilli Powder and mix well stirring slowly. Pour Ketchup spreading all around and sprinkle Bread Crumb. Stir slowly while continue cooking on slow-medium flame. Cook for 2-3 minutes only. Remove the pan from the flame. Keep a side to use later.
Apply Butter on Mini Pizza Bun. Make a layer of prepared stuffing on it. Arrange Olives and Jalapeno on top of that. Grate Cheese spreading on top. Put another Mini Pizza bun on top of this. Grill it using sandwich maker.
Serve fresh with any soft drink of choice.
Enjoy the Feelings of Two Snacks in One…Sandwich and Pizza…Sandwich Pizza.