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Shahi Tukda Recipe | Royal Cuisine | Make The Best Shahi Tukra At Home
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RECIPE
INGREDIENTS
1 liter whole milk, (full cream milk), about 4 cups
75 grams sugar, about 1/3 cup
1⁄2 cup ghee, about 100 grams
4 slices bread, cut into halves in triangles, crusts trimmed
4 teaspoons raisins, (kishmish)
4 green cardamom pods, husks discarded, and seeds ground to a powder
3 drops kewra essence, or 5 – 7 drops kewra water
6 almonds, sliced
COOKING METHOD
- Place a heavy saucepan over high heat and pour in milk. Bring milk to a boil, stirring to ensure that it doesn’t catch at the bottom of the pan. Reduce heat to low and continue to cook till the milk has thickened and has reduced by half. Add sugar, and stir to dissolve.
- Pour ghee into a frying pan over high heat. Once hot, carefully slide bread triangles into the ghee, in small batches, without overcrowding the pan. Fry till golden brown on both sides. Remove and drain on kitchen paper towels.
- Place fried bread in the thickened milk and submerge. Cook for about 10 minutes, in batches if needed. The bread should soften and absorb some milk but not break apart. Carefully lift out the bread pieces (being careful not to break the bread pieces) and arrange them on a serving platter. Sprinkle with kishmish (raisins).
- Continue cooking the milk for another 10 minutes. Add cardamom powder and kewra water and remove from heat. Pour thickened milk evenly over the bread on the platter and garnish with sliced almonds.
- Place in the refrigerator for 30 minutes. Serve chilled.
- Place a heavy saucepan over high heat and pour in milk. Bring milk to a boil, stirring to ensure that it doesn’t catch at the bottom of the pan. Reduce heat to low and continue to cook till the milk has thickened and has reduced by half. Add sugar, and stir to dissolve.
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