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Showing posts with label dessert with bread. Show all posts
Showing posts with label dessert with bread. Show all posts

Thursday, February 12, 2015

Puddina ( Maltese Bread Pudding )

Gooey, moist and loaded with cocoa and dry fruits, this Maltese bread pudding had got a very festive  feel to it. And that is what makes it a perfect dessert for a Valentine's day dinner.

When I made this recipe, I was in a hurry. I did not have time to soak the bread and hence it could not pick enough moisture. Also I had set the timer for 45 mins and did not check in between. So, it cracked up due to loss of moisture which made for a sorry sight. Else, it turned out perfectly delicious.

Without much ado, read on for the recipe -






Preparation Time - 1 hour

Ingredients -


  • 1/2 of a bread loaf (thick and crusty is better)
  • 3/4 cup sugar
  • 1 tbsp cornflour
  • 1 tbsp custard powder
  • 2 tbsp cocoa
  • 1 egg
  • 1/2 cup cherries
  • 1/2 cup sultanas
  • 1/2 cup cashews
  • 1/2 cup almonds
  • 1/2 tsp vanilla essence
  • 3-4 tbsp whisky/rum/sherry (optional)


Preparation - Tear up the bread into small pieces and soak them in water for 30 mins. Drain and squeeze out all the water and mash it up in a big bowl.

Add sugar, cornflour, custard powder, cocoa, cherries, sultanas, cashews, almonds, whisky/sherry and vanilla essence to the bowl (keep aside some of the cherries and dry fruits for decorating). Break the egg into the bowl. Mix up everything.

Cooking - Pre-heat an oven to 180 degrees celcius for 10 mins.

Pour the pudding mixture into a baking tray. Decorate with cherries and dry fruits.




















Place in the center of the oven and bake for 34-45 mins or till a toothpick inserted into the center comes out clean.

Allow to cool down.

Cut into generous pieces and serve.

Monday, July 14, 2014

Shahi Tukda

A few days back I had posted the recipe for 'Double ka Meetha'. And quite a few people came back asking for the difference between the former and 'Shahi Tukda'. I would say that both have quite a few similarities but have originated from different regions/cultures. 'Shahi Tukda' is the more royal one of the two, soaked up in delicately flavored 'rabdi' or condensed milk and showered with toasted nuts.

Read on for the recipe -



















Preparation Time - 25-35 mins

Ingredients -

  • 2 thick slices of white bread
  • 2 1/2 cup milk
  • 2 tbsp condensed milk
  • 2 tsp sugar
  • 1 1/2 tsp butter
  • a few strands of saffron
  • nuts for garnishing
  • 4-5 drops of rose essence/syrup (optional)

Cooking - Take the bread and cut off the sides. (This is optional and i usually do not do it) Cut each bread slice into two triangles. 

Heat a pan. Place the bread slices on it and toast for 2 mins. Flip over and apply a little butter on the browned side. Toast the other side for another 2 mins and flip over. Apply a little butter on this side as well.
Remove and keep aside.

Heat 1/2 tsp butter in a pan and add the nuts. Toast for 1 minute or so.

In another saucepan, add the milk. Boil on low to medium flame with regular stirring in between till it reduces to 1/3rd. Add sugar and condensed milk. Simmer for 1 min. Add the saffron strands and the toasted nuts, and keep aside till it cools down a bit.

Lay the toasted bread slices side by side on a plate. Pour the thickened milk all over the slices and some extra too.

Garnish with more nuts and serve warm. (Or you can pop it in the fridge for 20 mins or so as I prefer it.)

Thursday, July 3, 2014

Double ka Meetha

I tasted it for the first time when I had moved to Hyderabad sometime during 2006. 'It is just fried bread dipped in sugar syrup', I had exclaimed. But with passing time it slowly grew on me as did the city. While the sugar syrup version is quite common, most good restaurants soak the bread in a flavorsome 'rabdi' and garnish it generously with nuts. Very popular during iftar , it is a breeze to make unlike most of the Ramzan special dishes which require lots of time and effort

Read on for my version of this timeless Nizami dessert. Made it specially for Ramzan -


















Preparation Time - 10 mins ( plus extra time for soaking )

Ingredients -


  • 2 slices of white bread
  • 1 cup milk
  • 2 tbsp condensed milk
  • 1/2 cup water
  • 1/2 cup sugar
  • 1 1/2 tsp butter
  • 1 green cardamom
  • a few strands of saffron
  • nuts for garnishing

Cooking - Take the bread and cut off the sides. (This is optional and i usually do not do it) Cut each bread slice into two triangles. 

Heat a pan. Place the bread slices on it and toast for 2 mins. Flip over and apply a little butter on the browned side. Toast the other side for another 2 mins and flip over. Apply a little butter on this side as well.

Remove and keep aside.

Meanwhile take and water and sugar in a saucepan. Bring to boil and simmer for 3-4 mins. Add the crushed cardamom. Keep aside.

In another saucepan, add the milk and the condensed milk. Dissolve and bring to boil. Simmer for 3 mins. Add the saffron strands and keep aside.

Fry the nuts in a little ghee and keep aside.

Lay the bread slices side by side on a plate. Pour a little of the milk all over the slices and wait for 2-3 mins till completely absorbed. Next pour a little sugar syrup over the slices. Wait for 3-4 mins till it gets absorbed.

Repeat the process 2-3 times till you can see that the bread is no longer absorbing any liquid.

Keep it for 1-2 hours in the fridge before serving. 

Remove from the fridge and garnish with roasted nuts just before serving.

















Note - Keep aside some of the saffron flavored milk and drizzle a few teaspoons over the bread just before serving.

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