'Shahi Tukra' as the name suggests, is truly a royal dessert from Mughlai cuisine. There are several versions to make this dessert. I am using the traditional version which involves soaking the fried bread pieces in saffron flavoured sugar syrup then pouring thick creamy milk over it. Frying is important to keep the bread crispy otherwise the dessert will become 'bread and egg pudding', which is a different recipe.
It is a rich dessert for a party, prepared from few ingredients which are always handy in every home.
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SHAHI TUKRA
Ingredients for thickened milk:
2 liters of milk(3.25%)
6 green cardamoms(discard the shell)
2-3 tbsp milk extra
1/4cup chopped pistachios or sliced almonds
Ingredients for bread pieces:
8-9 slices of gluten free (Udi's) bread
oil (ghee if you want a real royal touch) for shallow frying
Ingredients for sugar syrup:
3/4 cup sugar
1/2 cup water
a pinch of saffron
Method:
Boil milk in wide shallow saucepan. Once it starts to boil reduce the heat. Let it simmer.
Remove the edges of bread and cut into squares or triangles as you like.
Heat oil in a wok. Fry bread pieces to golden brown color. Gluten free breads tend to brown very fast. Take care not to burn. Flip it over when one side is done.I tried to keep the flame low but was not able to get bright golden color. May be because I was multitasking with a sweet dish on gas and savory dish in the oven. So when you make this, focus only on frying of bread.
Keep stirring milk occasionally scraping the sides of the pan. Bring the milk off heat when it is reduced to thick pouring consistency. It will get thicker when it cools.
Prepare sugar syrup with water, sugar and saffron. Once the sugar syrup boils lower the flame and let it simmer for couple of minutes. Make sure the syrup does not get too thick because then the bread will not absorb it.
Put the fried pieces in sugar syrup. It is important to soak fried bread pieces in warm sugar syrup. Let it soak for a bit. Then dip sweetbread pieces in thickened milk and arrange in a serving dish.
The sugar syrup is good enough to make two 6*5" shallow pudding plate. I am doing the last two pieces of bread in this picture.
Pour the left over thickened milk in a glass or pitcher. Blend with hand blender to make it smooth. Add 2-3 tbsp of milk. Add ground green cardamom seeds. Pour the thickened milk 2-4 hours before serving.
Garnish with pistachios. Cool in refrigerator for 30 minutes to one hour. It is best served at room temperature or cold not chilled. If it left in the fridge for long the milk will become more condensed.
The picture of the dessert(below) looks greenish with pistachios but in actual the milk had light beige color just like the canned evaporated milk (as in the first picture on top).
Comfort your taste buds with this simple dessert which has a royal taste.
It is a rich dessert for a party, prepared from few ingredients which are always handy in every home.
.JPG)
SHAHI TUKRA
Ingredients for thickened milk:
2 liters of milk(3.25%)
6 green cardamoms(discard the shell)
2-3 tbsp milk extra
1/4cup chopped pistachios or sliced almonds
Ingredients for bread pieces:
8-9 slices of gluten free (Udi's) bread
oil (ghee if you want a real royal touch) for shallow frying
Ingredients for sugar syrup:
3/4 cup sugar
1/2 cup water
a pinch of saffron
Method:
Boil milk in wide shallow saucepan. Once it starts to boil reduce the heat. Let it simmer.
Remove the edges of bread and cut into squares or triangles as you like.
Heat oil in a wok. Fry bread pieces to golden brown color. Gluten free breads tend to brown very fast. Take care not to burn. Flip it over when one side is done.I tried to keep the flame low but was not able to get bright golden color. May be because I was multitasking with a sweet dish on gas and savory dish in the oven. So when you make this, focus only on frying of bread.
Keep stirring milk occasionally scraping the sides of the pan. Bring the milk off heat when it is reduced to thick pouring consistency. It will get thicker when it cools.
Prepare sugar syrup with water, sugar and saffron. Once the sugar syrup boils lower the flame and let it simmer for couple of minutes. Make sure the syrup does not get too thick because then the bread will not absorb it.
Put the fried pieces in sugar syrup. It is important to soak fried bread pieces in warm sugar syrup. Let it soak for a bit. Then dip sweetbread pieces in thickened milk and arrange in a serving dish.
The sugar syrup is good enough to make two 6*5" shallow pudding plate. I am doing the last two pieces of bread in this picture.
Pour the left over thickened milk in a glass or pitcher. Blend with hand blender to make it smooth. Add 2-3 tbsp of milk. Add ground green cardamom seeds. Pour the thickened milk 2-4 hours before serving.
Garnish with pistachios. Cool in refrigerator for 30 minutes to one hour. It is best served at room temperature or cold not chilled. If it left in the fridge for long the milk will become more condensed.
The picture of the dessert(below) looks greenish with pistachios but in actual the milk had light beige color just like the canned evaporated milk (as in the first picture on top).
Comfort your taste buds with this simple dessert which has a royal taste.
It looks like a elegant desert. Happy to be your newest follower :)
ReplyDeleteI must try this one, at-least I can tell my daughter that I know how to make something sweet.
ReplyDeletereally elegant with few things..
ReplyDeleteWow what a detailed preparation of shahi tukde. I always make it with just 2 slices of bread as it is difficult to have control when you make a big batch :)
ReplyDelete