Dil Ke Tukde is a curious name for something that should give you joy, but it turned out to be rather apt because it broke my heart into several pieces. On the rare occasion that I eat dessert, did I have to be confronted with stale, fried bread fried in rancid, re-used oil, most of it so toughened I couldn't cut it with a spoon? And whatever substituted the cream on top, did it have to be so warm? The entire dish was neither cool nor cold nor hot, and only my maturity stood in the way of my pronouncing the entire day a failure because of the failed dessert.
I was determined to right the wrong, however, and this past Friday evening, bought some bread and condensed milk to make my own Shahi Tukda. However, when Saturday morning rolled around, the thought of frying bread, pounding nuts and such tasks made me weary. The Net had some recipes for a quick paneer burfi so I added to all that and came up with my own stuff. At the end of it all, there was more condensed milk than paneer in that recipe. It was extremely sweet and that kept me from eating more than one piece at a time.
Condensed milk, sweetened: 400 gm (1 tin)/ 19 tbsp
Paneer: 200 gm
Dates, seedless: A fistful
Bread: 4-5 slices, crusts removed
Ghee - to grease the baking dish
Whiz all the above in a blender. Pour into a greased baking dish, cover with foil and bake in a pre-heated oven at 200 C for 30-40 minutes or till a toothpick/knife inserted into centre comes out clean. Let cool completely and cut into pieces. It gets much harder after you put it in the fridge, and it's tougher to cut, but it is more burfi-like.I'm sending this off to Valli's Mithai Mela.
Mithai Mela Paneer/Cottage Cheese Dates Condensed milk Sweet Burfi Bread Humour Dessert Eating+out
