Gulkand Shahi Tukda


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines. Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit. So here is the recipe:

Moong Dal Chilla


  • Gulkand 3 tablespoons
  • White bread slices 6
  • Reduced milk 2 cups
  • Ghee 6 teaspoons
  • Sugar 1 cup
  • Mawa (khoya) ¼ cup
  • Green cardamom powder a pinch
  • Rose petals 7-8
  • Mixed nuts (cashewnuts, pistachios) 2 tablespoons


  1. Preheat oven at 180ºC.
  2. Toast bread slices till crisp in a toaster.
  3. To make rabdi, heat reduced milk in a deep non-stick pan and brings to a boil. Add sugar and mix well. Add mawa, mix well and cook for 10-15 minutes, stirring continuously.
  4. Apply 1 teaspoon ghee on each toasted bread slice.
  5. Spread 1 tablespoon gulkand on three toasted bread slices. Cover with remaining three bread slices making a sandwich.
  6. Add cardamom powder to the rabdi and mix well.
  7. Roughly chop rose petals, reserve some for the garnish and add the remaining to the rabdi. Mix well.
  8. Cut sandwiches into squares and arrange them in a glass baking dish. Pour over the prepared rabdi.
  9. Roughly chop mixed nuts and sprinkle over the baking dish. Put the dish in the preheated oven and bake for 10-12 minutes.
  10. Garnish with reserved chopped rose petals and serve warm.

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