Shahi Tukda Recipe
Fried bread served in fennel flavoured reduced milk
As the name suggests, this dessert is Shahi- worthy of the nobility! Bread slices are deep fried crisp and then cooked with fennel, rose water and kewra flavoured milk. The quantity of sugar can be adjusted to taste. Best served Chilled.
- 1 ½ litres full cream milk
- 1 tbsp. fennel seeds
- 200g sugar
- A pinch of saffron
- 150 g khoya
- 2 tsp green cardamom powder
- 2 tsp.kewra water
- 2 tsp.rose water
- 8 thick slices of bread
- Oil 300 ml
- 50 g pistachio slivers
- 50 g almond slivers
- Heat the milk in a heavy-bottomed pan.
- Add the fennel, sugar, saffron, khoya, cardamom powder, kewra and rose waters.
- Bring to a boil and simmer for a few minutes. Remove from the heat.
- Trim the crust of the bread slices.
- In a large shallow frying pan, gently heat the oil.
- Add the bread slices and on a low heat shallow –fry them on both sides, turning frequently, to a golden colour.
- Remove the bread slices and remove the excess oil from the pan.
- Arrange the bread slices again in the pan.
- Pour the flavoured milk into the pan.
- Place the pan on high heat. Bring to a boil.
- Lower the heat and cook till all the milk is absorbed by the bread. Remove from the heat and cool.
- Place the pan in a refrigerator to chill.
- Arrange the slices on a plate and garnish with pistachio and almond slivers