3 Liquor-Infused Indian Desserts For Your Next Party
These liquor infused Indian desserts are a must for your next get together.
Shahi Tukda With Irish Cream Whisky
Shahi tukda is a traditional Indian dessert made from bread and rabri. It is a creamy dessert, topped with nuts and bread fried in ghee. The dish is served with spices like saffron cloves and cardamom. Sahi tukda dessert is velvety sweet, with a hint of nuttiness and earthy flavour.
It is a beginner-friendly recipe that can be made and customised according to various preferences. It requires no hassle of prep and can be made within a few minutes for a huge gathering with accessible pantry ingredients. Get to know how Saloni Kukreja makes one of the easiest Shahi tukra deserts with a modernised twist.
Shahi Tukda Recipe With Irish Cream Whisky
Ingredients
4 slices white bread
60 ml ghee for frying
Sugar Syrup
120 ml water
100 ml sugar syrup
3 cardamom pods
Pinch of saffron
Rabri
360 ml milk
10 ml cornflour mixed with 30 ml milk
120 ml milk powder
15 ml sugar syrup
5 ml instant coffee powder
30 ml Baileys or any other Irish cream liqueur
Garnish
Rose petals
Pistachio flakes
Edible gold leaf
Method
To get the desired texture, start by slicing the bread into uniform pieces that are neither too thick nor too thin. In a pan, pour 60 ml of ghee over medium flame until it melts evenly. Fry bread slices till golden brown, turning them over to make sure both sides are equally crisp. When finished, take them out of the pan and place them on a paper towel to soak up any extra ghee.
In a saucepan, mix 100 ml of sugar syrup with 120 ml of water. Bring the mixture to a gentle simmer after adding three cardamom pods and saffron. As the sugar dissolves completely, stir occasionally to mix the flavours. Remove the syrup from the flames as soon as it thickens a little, then pour it over the slices of fried bread, making sure that each slice is covered with the aromatic syrup.
Pour 360 ml of milk in a pot over medium flame and stir in 120 ml of milk powder to make the rabri. Allow the mixture to slightly decrease while stirring constantly to prevent lumps. Stir until everything is fully blended, then add 5 ml of instant coffee powder and 15 ml of sugar syrup.
To make a smooth slurry, combine 10 ml of cornflour and 30 ml of milk in a different bowl. To avoid lumps, slowly add this slurry into the simmering milk mixture while stirring continuously. Cook the rabri until it thickens and becomes creamy and smooth. Take off the stove and let it cool fully.
Pour 30 ml of Baileys or any other Irish cream liqueur into the rabri once it has reached room temperature. Gently mix to incorporate the cream's silky, whisky-infused flavours. To serve, place the slices of bread soaked in syrup on a platter, cover with Irish cream rabri, and decorate with pistachio flakes, rose petals, and edible gold leaf.
Shahi tukda can also be served as a filling sweet snack on occasion instead of serving pastries. You can also add a variety of other garnishes, like caramel sauce or chocolate drizzle, for more flavour.
Irish Cream Liqueur Burfi
The festive season is the time to prepare lots of different sweet treats that can be served to friends, family and relatives who arrive at home for gatherings and get-togethers. One of the most popular sweets made during this time is the traditional milk burfi.
Putting a slightly more modern spin on the classic recipe is Chef Shreya Agarwala, who makes an instant burfi with the addition of Irish cream liqueur. Along with milk, sugar and cardamom, this chef adds to the burfi recipe a few tablespoons of Baileys or any other Irish cream liqueur which introduces some bitter, creamy and Irish cream-like notes into the dessert.
Read on below for a simple recipe to make this burfi as a dessert alternative for the festive day:
Ingredients:
3 cups milk powder
1 ½ cups powdered sugar
½ cup milk
4 tablespoon or 45 ml Baileys or any other Irish cream liqueur (for 15-20 burfis)
3 tablespoons butter or ghee
½ – 1 teaspoon cardamom powder
¼ teaspoon salt
1 teaspoon vanilla extract
2 tablespoons roasted slivered pistachios
Saffron, dried rose petals and dried pistachios for garnish
Method:
Grease a 9x6 baking pan and set aside. Then, heat a heavy bottom pan on medium to low heat and add 3 tablespoons butter. Once the butter melts, add ½ cup milk. Next, add 3 cups milk powder, stirring continuously. When the powder has mixed well with the milk, gradually add 1 ½ cups powdered sugar. Add ½ – 1 teaspoon cardamom powder, ¼ teaspoon salt and 2 tablespoons roasted pistachios.
Now, mix in 4 tablespoons or 45 ml Baileys or any other Irish cream liqueur( (for 15-20 burfis) and keep stirring the mixture for about 8-9 minutes until it releases aroma. Take the mixture off the pan once it starts coming together and add 1 teaspoon vanilla extract.
Pour the burfi mixture onto the greased baking tray and garnish with rose petals, saffron and roasted pistachios. Let the burfi cool before cutting it into small, square pieces.
Gently take the cubes off the baking tray and place them in a serving dish. Drizzle a bit of or any Irish cream liqueur for the finish touch. Burfis are now ready to be served.
Irish cream liqueur adds a density into this milk-based sweet which not only builds into its flavour but also gives the dessert more depth. While burfis are often made by incorporating different ingredients like almonds, pistachios, coconuts and even chocolates into the milky mixture, adding Baileys or any other Irish cream liqueur to the classic recipe in effect gives the simple dessert a more imaginative touch.
Prepare such an Irish cream-liqueur infused burfi to complement other sweet dishes well before guests start arriving so it can be served as a small sweet treat along with a welcome drink at a festive gathering.
Irish Cream Whisky-Infused Malai Kulfi
Kulfi is a traditional Indian dessert that is like ice cream but has a more robust consistency. Kulfi is milk-based and comes in different flavours as well as variations. Some of the popular variations are malai kulfi, pista kulfi, mango kulfi, rose kulfi, chocolate kulfi. One can also make various types of desserts by incorporating Kulfi for a richer dish. Kulfi can also be served and paired with different drinks as well as desserts like falooda and gulab jamun.
Get to know how to make this dessert easily with a flavourful twist during summer by Kirti Bhoutika. Explore simple ingredients with a unique addition and a simple method to recreate the dish for memorable gatherings and events.
Irish Cream Whisky Malai Kulfi To Explore
Ingredients
500 ml milk
120 ml cream
80 ml condensed milk
5 ml coffee powder
45 ml chopped hazelnuts
30 ml Bailey’s or any other Irish cream liqueur
Gold foil for garnish
Method
To keep the 500 ml of milk from sticking to the bottom, start by boiling it in a saucepan over medium flame, stirring occasionally. Pour in 120 ml of cream while the milk is warming, swirling constantly to get a rich, silky consistency. Avoid bringing the mixture to a boil since this may alter its texture. Instead, heat it gradually. The dish is made richer by the texture that the cream adds.
Add 80 ml of condensed milk, which adds a sweetness and slightly thickens the recipe, after the milk and cream have been thoroughly mixed. To prevent lumps, stir continuously. To give the dessert a rich, aromatic coffee flavour, add 5 ml of coffee powder and whisk until it dissolves. Lower the flames to low and cook for a few minutes, adding to the mixture's richness by slightly thickening it.
Turn off the stove and allow the liquid to set for a minute before adding 30 ml Baileys or any other Irish cream liqueur. To contrast with the creamy base, add a mild crunch by folding in 45 g of finely chopped hazelnuts.
Evenly distribute the hazelnuts as you pour the mixture into bowls or serving glasses. Place it in the fridge for at least an hour. Garnish with gold foil just before serving. The product is a silky, coffee-infused dessert that tastes best served with nutty overtones and a smooth whisky aftertaste.
You can also use kulfi as a topping to serve other desserts as well. This easy dessert recipe can also be made with kulfi premixes available in the market instead of making it from scratch.
Drink Responsibly. This communication is for audiences above the age of 25.
