Saturday, June 6, 2009

Shahi Tukra

Serving: 6- 8

  • Crusty sweet bread - 1 big loaf
  • Sweetened condensed milk - 2 cans
  • Full cream milk - 1 cup
  • Sugar - to taste, as required for extra sweetness
  • Cardamon pods - 3-4
  • Nutmeg powder - 1 pinch
  • Almonds - 1/2 cup, slivered or chopped coarsly
  • Whipped cream - 2 cups
  • Ghee/clarified butter - 1/2 cup
  • Mixed dried fruits - 1/2 cup (raisins, cranberry, apricots etc), optional
  • 1. Slice the bread into triangular shapes. Brush both sides with the butter and bake on 180C(200F) for 5 min or until crisp. Remove from oven and let it cool.
  • 2. Meanwhile, in a non-stick pot, add the cardamons and the milk and bring to boil on low heat. Once it starts to bubble, add the nutmeg powder and simmer for 5 min.
  • 3. Slowly add the condensed milk to the pot. Remember to keep stirring so that the milk doesn't burn. However, if you keep the heat on low it should not. Add the extra sugar now, if you want it sweeter. Once the milk comes up to boil again, turn off the heat and set the milk aside.
  • 4. In a deep dish, lay the sliced bread one on top of other to create an elevated layer. Sprinkle the fruits on top and pour the warm milk over covering all the bread pieces. Cover the dish with a plastic wrap. Make few whole with a fork, so that steams can escape. Let it cool.
  • 5. Once the dish cools down to touch, put it in the refrigerator to chill for at least 2 hours or overnight.
  • 6. After it has chilled and set nicely, top it with the whipped cream. Sprinkle the almonds on top and serve.


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