To make the shrikhand. I made curd out of a little more than 1/2 liter of milk. Once the curd is set, I took it out in a muslin cloth. Then place the Muslin cloth on a big sieve. Bring the sides of the cloth together and twist it lightly. Put this sieve on top of a big bowl and put it in the fridge for 6-7 hours. I normally do it overnight.
This is how your curd will look once all the water has drained out. It's approximately one cup.
Now add cardamom powder and kesar water to it. Mix well. Add 4 tbsp sugar. Mix again till it's smooth. Refrigerate till using time. This is how it should look.
Now for the tukdi let's first make the syrup. Heat 2 tbsp sugar and water together. Let it come to a boil and simmer for a minute. Remove from fire and add rose water. Keep aside.
Heat oil in a kadai. Cut small rounds of bread slices using a small bowl or cutter.
Deep fry the rounds till golden brown and crisp. Remove on a kitchen paper.
To assemble the dessert, first brush the bread rounds with the rose syrup nicely.
Fill the prepared shrikhand in a piping bag. Pipe out the shrikhand on one bread round.
Place another bread round on top of it and pipe out the shrikhand on it again.
Garnish with chopped nuts, rose petals and silver leaf. serve with love and pride.
Your delicious and different Diwali mithai is ready.
