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Shahi Tukre With Peaches and Melba

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)51.6885
Energy (kCal)852.87
Carbohydrates (g)112.8694
Total fats (g)21.4131
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil together the sugar and water to obtain a syrup consistency. | 2. Keep aside. | 3. Mix the condensed milk and the milk. | 4. Boil well, stirring continuously. | 5. When it comes to a boil, add the cornflour paste and keep stirring till it thickens. | 6. Remove from flame and keep aside. | 7. Cut the bread into rounds. | 8. Deep fry in hot ghee or oil until golden in colour. | 9. As soon as you remove the bread rounds from the hot ghee or oil, dip them into the sugar syrup for a minute. | 10. Remove into the serving dish. | 11. Spread 1 tbsp. | 12. of the condensed milk mixture on each bread round. | 13. Turn the peach-half upside down. | 14. Place it onto the bread round. | 15. Chill. | 16. Prepare the Melba sauce by boiling together the raspberry or strawberry jam with 1/2 cup of water and straining it after that. | 17. Just before serving, pour 1-2 tbsps. | 18. of the melba sauce over each peach. | 19. Garnish with a mint leaf and serve chilled. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    peach half 4 canned 200.25 0.0 44.55 1.125
    bread 4 slices - - - -
    milk 3/4 cup 111.63 8.7474 5.7645 5.9841
    cornflour 3/4 tablespoon 200.25 0.0 44.55 1.125
    milk 1/4 cup sweetened condensed 138.0 3.324 1.374 14.304
    ghee - - - -
    mint leaf 4 washed 200.25 0.0 44.55 1.125
    raspberry jam 225 g 200.25 0.0 44.55 1.125
    water 1/2 cup 0.0 0.0 0.0 0.0
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    water 1/2 cup 0.0 0.0 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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