Tag Archives: dessert

Shahi Tukra / শাহী টুকরা ( With simple ingredients)


I always get many requests to give easy dessert recipes using easily available and affordable ingredients . So here you go with my Shahi Tukra recipe , without any cream, condensed milk , evaporated milk or even powder milk . Very easy recipe yet so gorgeous!!


7 pieces of white bread ( it’s better to have stale bread)
1 1/2 liter full cream liquid milk
1/2 – 3/4 th cup sugar ( according to taste)
3 small green cardamom, 1 small stick of cinnamon
Oil+ 1 tbl spoon Ghee ( for deep frying)
Rose water
Nuts and raisins for garnishing


1. Put milk in a deep bottomed pot , add cinnamon, cardamom in it and bring it to boil. Once it comes to a boil, reduce flame to low and allow to simmer stirring occasionally .Every 4 to 5 minutes, mix the malai/ shor (top of milk) that forms on the top and towards the sides of the vessel into the milk. Continue to do this until the milk is reduced to half of the original quantity. Add the sugar and now stir it frequently.

2.Remove the crust edges from the bread and cut into any shape of your choice , rectangular, square , circle , triangle or even round .

3. The same time heat oil and add one or two tbl spoon of ghee into the oil . That would make the shahi tukra smell like fried in ghee . Deep-fry the bread slices until dark golden and crispy . The color should not be light as the color gets lighter if soaked in milk.

4. Now immediately put the fried breads into the milk . Remove the breads from the milk after 40 second to 1 minute or until little soft . the breads should be soft but firm . If it is too soft , it will break apart and will get mushy after final pouring of the rabri over it . so just a little while to get the breads little soft and soaked completely .
Arrange the soaked bread pieces on to the serving dish .

5. Thicken the milk a little more until it looks like cream . But don’t thicken it too much as it gets thicker after cooling down . Cool a little bit . Pour the rabri over the fried bread pieces and garnish it with nuts and raisins .

শাহী টুকরা

৭ পিস পাউরুটি ( বাসি বা দু এক দিনের পুরনো হলে ভাল)
১ ১/২(দের লিটার) ফুল ক্রিম দুধ
১/২ থেকে ৩/৪ কাপ চিনি (স্বাদ অনুযায়ী)
৩ তা ছোট এলাচ ,ছোট এক্টা দারুচিনি
তেল + ১ টেবিল চামচ ঘি, ভাজার জন্য
গোলাপ জল
বাদাম আর কিশমিশ (সাজানর জন্য )

১।একটা বড় গলার হাড়ি তে দুধ , ছোট এলাচ , দারুচিনি দিয়ে মৃদু আচে জাল দিতে থাকুন ।
মাঝে মাঝে নাড়িয়ে দিন যাতে নীচে পোড়া না লাগে। তবে খুব বেশি ঘন ঘন নাড়বার দরকার নেই । কিছুক্ষণ পরে দুধের চারপাশে এবং উপরে সর এর মতো পরবে। চারপাশ র উপরের সর দুধের মধ্যে হাল্কা ভাবে মিশিয়ে দিতে হবে।
এভাবে দুধ যখন অর্ধেক হয়ে আসবে তখন চিনি মিশিয়ে নিন ।চিনি মিশানোর পর ঘন ঘন নাড়তে হবে নইলে নিচে পোড়া লাগবে ।

২।পাউরুটির চারপাশের শক্ত অংশ টুকু কেটে ফেলুন। পাউরুটি গুলো তিন কোনা বা আড়াআড়ি ভাবে অর্ধেক করে নিন ।

৩। তেল এর সাথে ১ টেবল চামচ ঘি দিয়ে গরম করুন । পাউরুটি গুলো ডুবো তেল এ সোনালি বা একটু লালচে করে ভেজে নিন।

৪।ভাজা রুটির টুকরো গুলো অর্ধেক হয়ে আসা দুধের মধ্যে দিন। একটু রেখে সার্ভিং ডিসে রুটি গুলো সাজিয়ে রাখুন। রুটি গুলো ১ মিনিট দুধে রাখলেই নরম হয়ে যাবে।

৫। দুধ টা কে আরো কিছুক্ষণ জ্বাল দিয়ে ঘন ক্রিম এর মত করে ফেলুন।একদম ঘন থকথকে করা যাবে না , কারন এই রাবড়ি টা ঠান্ডা হলে আরো ঘন হয়ে যাবে। একটু ঠান্ডা করে রুটির উপর ঢেলে দিন। গোলাপ জল ছিটিয়ে দিন।
বাদাম কুচি দিয়ে সাজিয়ে ঠান্ডা পরিবেশন করুন।


Roshugolla and Gulabjamun Stuffed Bhapa Doi ( steamed sweet yogurt)


As I told before , I do possess a very “Fertile Brain” ( according to my hubby) full of ideas . My friends were supposed to come at my place for dinner and I was thinking of making something quick but innovative . Suddenly the idea struck my mind and here you go with my sweet stuffed steamed sweet yogurt , though I baked it . Yes, you can make yogurt the same way in no more than 40 minutes . 🙂


1 cup strained plain yogurt ( unsweetened)
1 cup evaporated milk or very thick milk
1 or 3/4th of a can of condensed milk ( according to taste)
Sweets like roshogolla and gulabjamun
Chopped nuts


1. Whisk the yogurt and mix evaporated milk and condensed milk with it .

2. Pour onto the baking dish and add chopped nuts and sweets . Push the sweet downwards so that they remain inside the mixture .

3. Take a tray full of water and place the baking dish over it . Now place it in the preheated oven and bake for 30-40 minutes . After cooling down refrigerate it for 3/4 hours to set completely . 🙂

Serve chilled!!!

মিষ্টি ভরা ভাপা দই ঃ
১ কাপ টক দই (পানি ঝরানো)
১ কাপ ইভাপোরেটেড মিল্ক বা খুব ঘন দুধ (কুসুম গরম বা ঘরের তাপমাত্রার)
১টা বা ৩/৪ ভাগ টিন কন্ডেন্সেড মিল্ক
মিষ্টি, রসগোল্লা/লালমোহন
বাদাম কুচি
১।দই ফেটে নিয়ে তাতে দুধ এবং কন্ডেন্সেড মিল্ক মিশিয়ে নিতে হবে।
২। পরিবেশন এর জন্য রাখা পাত্রে ঢেলে বাদাম কুচি মিষ্টি দিয়ে দিতে হবে।
৩।অভেন এ ৩৫০ ডিগ্রি ফারেন্হাইটে ৪০ মিনিট বেক করে নিয়ে ফ্রিজে রেখে দিয়ে ঠান্ডা পরিবেশন করতে হবে ।
বেক করার সময় দই এর পাত্রের নিচে এক্টা ট্রে তে পানি দিয়ে বেক করতে হবে। চাইলে পুডিং এর মত ভাপ দিয়ে করা যায়।

Shahi Tukra

Shahi Tukra

Shahi Tukra

Who doesn’t love Shahi Tukra ?? That velvety , soft Indian bread pudding having it’s roots in Mughlai cuisine . For me it’s absolutely a dessert which I without any hesitate can call ” Beheshti” or “heavenly” in English!!! I have two different versions of making Shahi tukra . But the recipe I’m sharing today is the most authentic and easiest of the two . The other version includes making sugar syrap and rabri ( milk sauce ) separately . You have to soak the fried bread into the sugar syrup first , then the milk sauce is poured over the fried breads . But that process seem unnecessarily time consuming and laborious to me . So here you go with my super easy shahi tukra without compromising it’s shahi taste at all !!! 🙂
In the original recipe the breads were deep-fried into pure ghee!!! We just can’t think of that !!!! But to get that authentic “ghee flavor “, I mentioned a little trick in my recipe and who are health conscious and doesn’t want to deep fry the breads can go for toasted bread too . I’ll share the recipe in notes too . So please go through the notes after going through the recipe .

Ingredients :

4 slices of bread
2 cups of regular whole milk + 1 cup of evaporated milk ( see the note for the substitution)*
Sugar to taste ( around 1/2 a cup , you can always adjust the sugar to your taste)
3 cardamoms
1 small stick of cinnamon
Rose water
Malai/ maowa / khoya
Dried nuts
Saffron food color ( optional)
Ghee 2 tbl spoon
Oil for frying the breads


1. Remove the crust edges from the bread and cut into any shape of your choice , rectangular, square , circle , triangle or even round .

2. Put milk in a deep bottomed pot , add cinnamon, cardamom in it and bring it to boil . Add the sugar and turn the heat to low .

3. The same time heat oil and add two tbl spoon of ghee into the oil . That would make the shahi tukra smell like fried in ghee . Deep-fry the bread slices until dark golden and crispy . The color should not be light as the color gets lighter if soaked in milk.

4. Now immediately put the fried breads into the milk . Milk shoud not be thick . Just a little reduced . that would help the fried breads to soak the milk . Remove the breads from the milk after 40 second to 1 minute or until little soft . the breads should be soft but firm . If it is too soft , it will break apart and will get mushy after final pouring of the rabri over it . so just a little while to get the breads little soft and soaked completely .

5. Arrange the soaked bread pieces on to the serving dish .

6. Now reduce the milk until thickens . You may add saffron and little food color at this point .Don’t thicken it too much because it will get thicker after cooling down . Nor it should be liquidy too . Sprinkle some rose water and take out the cinnamon, cardamoms from it . Let it cool a bit . Don’t pour the hot milk over the breads . It often makes the shahi tukra too mushy !! I like a little crunch with softness . So pour the luke warm milk over the breads . It helps to retain the good texture too .Garnish with khoya , chopped nuts , dried fruits . You can use some silver edible foil paper to get the Shahi look !!


1. If you don’t have evaporated milk , just use 3 cups of regular whole milk with 1/4 th cup of powder milk .

2. Some use condensed milk too . If you wish , you can put condensed milk too . But then adjust the sugar .

3. Those who are health conscious can toast the bread in the oven until brown and then follow the other steps . If you toast it in oven , just apply butter or ghee over the slices of bread and then toast .

4. For the homemade maowa , khoya , you can check this link of kheer kadam, where I explained , how to make khoya at home .

My cute NO BAKE “Kookje” or Little fruits cake…

A real Boom Boom recipe..Takes only 15 min to prepare…Yum YUM..


2 stacks of Graham Crackers or any digestive buiscuit
3 tblspoon of Dulce de leche ( it depends on the quality of buiscuit)
Dried fruits and candied cherry and pineapple

Cooking Method:

1. Crush the crackers and mix in with fruits then add the dulce de leche..Make a dough of it..Shape it and keep it in the refrigerator( deep Fridge chamber) for 10 min ..

2. Take it out and frost it with chocolate then put it back in the refrigerator for 5/10 min..Take it out..Cut them and let it be in room temperature and serve with coffee…Bon a Petit!!!!!!!!!!

Chocolate Frosting: Melt any milk chocolate in microwave , you may add little heavy cream with it..


Dulce de leche is nothing but caramalised sweetened condensed milk, known as toffee too. Can be found at grocery..If it is not available ,you can make it out of Sweetened Condensed Milk.
In a large pan, completely submerge the can of sweetened condense milk in water. Make sure it is covered by at least one inch of water and remains covered throughout the entire process – this is VERY important otherwise it could explode. Bring to a boil. Reduce heat and simmer for three hours. Continually check to make sure the can is completely covered with water.

That’s it.



Moida/Maida Halua /Tosha Shinni

Moida/Maida Halua /Tosha Shinni

Moida/Maida Halua / Tosha shinni

This Halwa is very popular in Sylhet, Bangladesh..They call this halwa “Tosha Shinni”..Being the “Sylheti Bou”, my first attempt to learn this super delicious halwa was not so pleasant!!!!I found the process pretty complex (unnecessarily)and my husband challenged me saying ” you r too young to make this halwa”!!!!!!!!!!!! What ??????!!!!!!!!!I took the challenge and made this within no more than 10 minutes !!!!! Alhamdulillah my husband couldn’t believe that it can be made so quickly without compromising on taste !!!!!


1. All purpose flour/ Maida 1 cup

2. Ghee+oil 1 cup

3. Sugar 1 cup

4. Water 1 cup

5. Cardamom, cinnamon, bayleaf

All the ingredients , Maida,ghee,sugar,oil, water, should be of equal amount. For the beginners ,you can just cut the recipe in half..try it with half cup..:) ..Just remember all the ingredients, except the garam masala should be in equal amount.

Cooking Method:

1.Make a sugar syrap with 1 cup sugar and 1 cup water . While making the syrap , add the cardamoms, Cinnamon and bayleaf in it. The syrap should be thin.

2. In a pan , heat ghee+oil and add the flour in it. Fry on medium low flame, stirring continuously til its brown..The more you fry the darker the color of halua would be..But don’t over fry or burn it.Some love light brown color of halwa, so they fry less , just until it gets light brownish color. My hubby loves it a little darker, so I fried until its brown.

3.Add the sugar syrap…The flour will soak the syrap. When the halwa will come together, it’s ready.You may sprinkle some rose water before serving.

4. Garnish it with chopped nuts and raisins.



Pudding Cake, sponge cake on the bottom and flan or cream caramel/ pudding on the top

Pudding Cake, sponge cake on the bottom and flan or cream caramel/ pudding on the top

My Pudding Cake…layered pudding+ cake…creamy cream caramel on the top and sponge cake on the bottom!!!!!!!!!!so worth making!!!!!!!!!made it after 5 long years..but turned even better alhamdulillah.

Cooking Method:

    1. First part is doing caramel topping ..spread sugar evenly on ur pan and melt the sugar at very low heat until becomes nice red color..I can share a tricks making caramel..It often happens that our caramel gets burnt on one side and the other side remains color less..for this keep swirling around ur pan while making the caramel( pan ta ghuriye ghuriye sugar ta melt korte hobe)..and if the problem persists, one side gets darker than other sides, then add lil water to the pan and swirl again..u will get the same color from all the sides..

    2. For PUDDING u need,

      2 eggs
      250 ml of evaporated milk+regularfull cream liquid milk ( I took 150 ml of evaporated milk+100 ml of regular full cream milk)
      sugar (according to your taste)

    Beat sugar with milk..In another bowl beat eggs with light hand..If u really want smooth, creamy pudding never over beat or over whip your eggs..this trick applies to egg halwa also….Now mix beaten eggs with beaten milk and sugar..pour onto the caramel in the pan..

    3. The SPONGE CAKE part; for sponge cake u need,

      2 eggs ( separeted into whites and yolks)
      all purpose flour 90 gram
      sugar 90 gram
      melted butter 30 gram
      milk 1 tbl spoon
      vanilla essence

    We are using melted butter for sponge cake for it will keep your sponge cake from being dry..

    First, beat the egg whites with half the sugar, a pinch of salt and half the vanilla until stiff peaks are achieved. Set aside.

    In a separate bowl, beat the egg yolks with the remaining sugar until thick, pale and creamy. Add the milk, remaining vanilla and melted butter and stir. Sift the flour into this mixture and fold/stir it in very gently until combined.

    Next, very gently fold a third of the egg white mixture into this batter, whisk it in, then add all the remaining egg white mixture and fold it in using a spatula. Make sure to use a light hand to combine as any heavy handling or vigorous mixing will deflate the batter.

    Gently add dollops of this airy batter into the cake pan on top of the pudding mixture ..don’t worry layers will separate during baking.

    4.We will use water bath technique to bake this pudding cake..For this you take a pan with water place your pudding pan onto it and then place it into the pre heated oven…Bake it for 40 min at 350 FH..

    5. When done take it out from the oven… Don’t flip over immediately..Let it cool and then place it in the refrigerator for at least 3/4 hours before u flip over ..And while it’s in the pan, with a wet fork lightly prick onto the cake and add cake syrap using a spoon.. cake syrup is easy to make..Water, sugar and valilla essence..Thatz it..You can even use sprite or other colorless drinking soda as your cake syrap..It will keep ur sponge cake moist..

    After 3/4 hours take it out from the refrigerator and flip it over on a serving dish..it’s so worth making..:D



Firni/ Payesh / Kheer

Firni/ Payesh / Kheer

Firni / Payesh / Kheer


    1. Full Cream Regular Milk 1 and half Liter

    2. 1/4 th cup (one fourth cup) of aromatic Rice / Polau chaal like Kalijeera, Chini gura or Basmati , soaked ( at least 1 hour)and drained.

    3. Sugar

    4 Cardamom, Cinnamon, Bay leaf

    5. Powder Milk 3 Tbl spoon or evaporated milk 1/4 th cup

    6. Dried fruits like nuts and raisins

    7.Rose Water


1. Pour milk to a heavy bottomed Saucepan or Pot. Add the rice, cardamom pods, cinnamon stick and bay leaf.

2. Cook it on low medium flame , stirring occasionally so that the bottom must not get burnt.

3. The milk will come to boil but keep cooking. When the milk has come to almost the desired consistency add sugar. You may add 3 tbl spoon of powder milk, dissolved in half cup liquid milk or you may add 1/4 th ( one fourth cup )cup of evaporated milk at this point for extra creamy texture. Cook a little while. Add raisins and chopped nuts.

4. The firni or payesh gets thicker after cooling down. So don’t make it too thick. Sprinkle some rose water if you want.

5. Garnish with almond, pista and raisins.


    1. The milk alwayz rise up to the top of the pot. So to be care free alwayz use a large pot to prevent overflowing and mess.



Kalakand/ Indian Milk Cake

Kalakand/ Indian Milk Cake

Kalakand/Indian Milk Cake , a super easy way..


For Chaana/ chesse

1. Milk 1 ltr / 4 cups

2. Lemon Juice 1 and half table spoon

Other Ingredients:

1. Ghee/clarified butter 2 tbl spoon

2. Powder Milk 4/5 tbl spoon

3. Condensed Milk a little more than half Tin

4. Cardamom Powder/ Elach guro half teaspoon

5. Yellow food color very little ( optional)

Cooking Method:

1. Heat the milk and bring it to a boil stirring occasionally so that the milk should not get burnt on the bottom. Then add the lemon juice and stir until the greenish water is seen, i.e, the whey is separated and the milk curdled.

2. Now remove almost all the whey/ water from the cheese , taking a little amount of it . If you strain all the whey no prob at all. 🙂

3. Continue to cook the Chaana on the stove on medium low heat. Add ghee, cardamom powder and sweetend condensed milk. Keep stirring. It will get thicker and will form water less lump. Remember Kalakand should have that crumbly texture.Then add the powder milk and a little bit of yellow food color. But yes of course, You can alwayz omit the food color part.. 😀 … Keep cooking until the mixture come together.

4. When done transfer it to a greased( with butter/ghee) serving dish. Let it cool and then cut it with a greased knife. Garnish with Pistachio and raisins.







For the Kunafeh Crust:

Normally shredded phyllo known as Kataif is used for kunafeh, which is almost similar to our Desi lachcha shemai ( fried vermicelli)…lachcha shemai is cheaper and easily available in any Indian, Bangladeshi store that being the main reason of making this fusion Kunafeh..Anyone who doesn’t have the opportunity to get the shredded phylo , they still can get the taste of this Lavantine dessert with our very own Lachcha Shemai! 🙂


Lachcha shemai 250 gram ,half of a packet containing 500 gram of shemai.
Melted butter 6 tbl spoon
orange color


Option # 1:

Kunafeh filling varies from country to country.. To me Lavantine Kunafeh is yummier than Egyptian or any other version..They use Nablusi cheese..But since I didn’t get the nablusi cheese so made the filling using something else!!!!
For filling you need any sweet cheese, cream cheese or either of the two..Some use ricotta , mozarella too..

Beat the cream chese until fluffy..In a pot boil half cup of milk with 3 tbl spoon semolina and 3 tbl spoon sugar…make it thick..now let it cool..mix in cheese with it until it gets a smoother texture… The gluey texture is actually to hold the kunafeh intact!!!!!!


Another option is , make filling with Maowa/ Khoya and homemade Chaana . add Little sugar with it . You may add maowa/ khoya with the filling mentioned in option#1 .. Choice is yours !!!! 🙂


Make a medium thick sugar syrap..It shouldn’t be too runny, neither it be too thick..While making the sugar syrap you may add two cardamom and at the end sprinkle some rose water..Let it cool..


Mix melted butter with ur lachcha shemai until it is all absorbed. Mix some orange color with the dough..Try to break the shemai into as small pieces as possible by using your hand ..)…Take a greased pan and line it with parchment or wax paper..Take half the dough that you mixed the butter with and place it in pan.Pat down the dough well until you can’t see the bottom of the pan.
Cover it with the filling u made..Cover it with the other half of the dough. Pat down very well..
Now bake it in a preheated oven at 350 FH for 35 min..Until it gets crispy and done..

Remove the kunafeh from the oven and flip it over on ur serving dish and pour the syrup on top of it evenly..Remember the syrap shouldn’t be hot..it should be of room temperature… Serve your kunafeh warm or at room temperature!!!!!!


1.The Kunafeh may look loose after taking it out from the oven. But don’t worry , don’t afraid to flip over.It is set and after you pour the syrap it will be in perfect shape!!!!!!!!!!!!!!!!!!

2.You may use nuts and dried fruits over the filling, if you like!!!!!!!!!!



Muhellabia/ Mahalabia, a very light refreshing Middle -Eastern dessert…

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Muhellabia/ Mahalabia, a very light refreshing Middle -Eastern dessert…

Muhellabia/Mahalabia is a thick custurd like milk pudding..
Very easy to make but tastes so good..


2 cups of milk, (Try to take thick milk , you may boil 4 cups of regular milk and reduce it to two cups for the enriched flavor)

3 tbl spoon of corn starch which is known as maizena too

4- 6 tbl spoon of sugar ( according to your taste)

Rose water/ orange blossom

Another 50 ml of milk for the corn starch to dissolve..


Heat the milk with sugar…when comes to boiling point add the cornstarch mixed with 50 ml of regular milk…Add that in the milk..Stir in until thick..Add rose water or in Moroccon way you can add orange blossom too..I love it with rose water..Muhellabia thickens after being cool down, so it should be medium thick…Pour into several individual ramekins..keep it in the refrigerator to set…After 3/ 4 hours keep it out from refrigerator and serve with dried fruits..Pour some honey over it…Ready..

In Egypt, Jordan and some part of Middle East the make mahalabia with rice too which is similar to our ” Firni”..but I love mahalabia this authentic way..easy to make and so refreshing…

Note: The consistency of Mahalabia should be greek yogart like thick ..If you add too much cornstarch or make it too thick before cooling down it would turn into something which is not mahalabia at all!!!!!!!!!