1 cup water 1 cup sugar A few saffron strands 2-3 green cardamoms
For Shahi Tukda:
3-4 slices of white bread (cut into desired shapes) Ghee (for frying)
Optional Garnish:
Chopped nuts Green cardamom powder
Directions:
1. Prepare the Sugar Syrup: Boil water and sugar together. Add saffron strands and cardamoms. Simmer until slightly thickened, then set aside. 2. Fry Bread: Heat ghee in a pan and fry bread slices until golden and crispy. 3. Assemble Shahi Tukda: Dip fried bread in the sugar syrup briefly, flipping quickly to coat both sides. Place on a serving plate. 4. Garnish & Serve: Garnish with nuts or cardamom powder. Serve with rabdi or malai for a rich flavor or enjoy plain with chai.
Saffron Risotto Balls are made of rice and cheese and are bursting with the flavour of fresh herbs and saffron. It is one of many unique creations of Chef Lucky Dhillon. A must try for family and friends.
Chef Dhillon describes his food as "unpretentiously soulful" and enjoys working with fresh, classic and rustic Fraser Valley ingredients. Proud of his Indian cooking heritage, he understands that Indian spices can do the trick and add to the flavour of so many dishes apart from the good old curry!
In 2014, he moved to Canada, where he worked with the Fairmont Hotel and completed his Red Seal Chef certification requirements. He opened his first catering company, GJs’ Kitchen, in Surrey, BC and quickly learned that the Canadian food scene is quite different from that in other countries.
Try this delicious veggie spin on a meaty favourite-Kebab by Chef Kishore Rangan. Bursting with the goodness of Spinach, peas, and soya as well as khoya it is certainly a delicious appetizer.
