A RECIPE + SPICES TO CREATE
Shahi Tukda
45 MINS
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ingredients
6 pieces white bread
1 cup oil (or ghee) for shallow frying
5-6 almonds
5-6 pistachios
1 pinch saffron (Iranian), threads, for garnish
FOR THE SUGAR SYRUP
1½ cups water
1 cup sugar
1-2 tsp cinnamon (cassia), powder
FOR THE RABDI (SWEET MILK PORRIDGE)
1 cup whole milk
¾ cup sweetened condensed milk
½ tsp cardamom seeds, ground
½ tsp saffron (Iranian), threads, for garnish
directions
To make Rabdi (Sweet Milk Porridge):
In a heavy bottom pan add milk and the condensed milk. Let it simmer down to 3/4th of the quantity on low flame.
Constantly stir it to avoid milk sticking to the bottom.
When the mix is reduced and thickened, add the ground cardamom powder and saffron strands.
Simmer the concoction for 5 mins on low flame and let the spices infuse in.
To make sugar syrup:
Add 1 cup of water and sugar to a heavy bottom pan and let sugar dissolve in the water.
Add the cinnamon powder at this stage and let the mixture come to a quick boil.
Bread preparation:
Slice the crust of the bread and cut it into small triangles.
Heat 1 cup of ghee or oil in a shallow pan over medium heat.
When the ghee/oil is hot, add a few slices of bread and fry from both sides until golden brown.
Set it aside.
Sliver the almonds and pistachios for garnish.
Assembly:
Dip the fried bread slices in the warm cinnamon sugar syrup for 20 seconds.
Stack up 2-3 syrup dipped bread triangles on a plate and top with the generous serving of the Rabdi.
Top it with slivered almond. Pistachio and a stands of saffron.
Serve warm.
Expiry:
Can be stored for couple of days.
To make sugar syrup:
Bread preparation:
Assembly:
Expiry:
Can be stored for couple of days.
tips
Soaking for 20 seconds lets the bread retain shape and crunch.
If you like softer bread you can leave the bread slices in the syrup for 5-10 minutes.
If you like softer bread you can leave the bread slices in the syrup for 5-10 minutes.
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