Shahi Tukda
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Ingredients
| Ingredients | Quantity |
|---|---|
| Full cream milk | 1 ½ litre |
| Fennel (badi saunf) | 1 tbsp |
| Sugar | 400 g |
| Saffron | Pinch |
| Khoya 150 g | undefined |
| Green cardamom powder | 2 tsp |
| Screw pine (kewra) water | 2 tsp |
| Rose waterv 2 tsp | undefined |
| Thick slices of milk bread | 8 |
| Oil 300 ml | undefined |
| To Garnish | |
| Pistachio silvers | 50 g |
| Almond silvers | 50 g |
Servings
| Serving | 4 |
|---|---|
| Preparation Time | 10 Mins |
| Cooking Time | 30 Mins |
Method
- Heat the milk in a heavy-bottomed pan; add fennel, sugar, saffron, khoya, cardamom powder, Kewra and rose waters.Boil and remove from the burner.
- Trim the crust of bread slices. In a large shallow frying pan, gently heat the oil.
- Add the bread slices and on low heat, shallow -fry them on both sides, turning frequently.
- Take care not to break or burn them. Slowly pour the flavoured milk in the pan.
- Lower the flame and cook till the milk is absorbed by bread. Place the pan in a refrigerator to chill.
- To serve : Arrange the slices on a plate and garnish with pistachio and almond slivers
Recipe Tips
- Deep fried bread squares served with thick sweetened milk, also known as Double ka Meetha.
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