Shahi Tukray

Ingredients:

•  Milk 1 liter
•  Sugar 3-4 tbs or to taste
• Green cardamom powder ½ tsp
• Saffron strands 1-2 pinch
•  Cream ¾ cup
•  Water ½ cup
•  Sugar ½ cup
•  Green cardamom powder ½ tsp
•  Rosewater ¼ tsp
•  Oil
•  Bread slices 6-8
•  Desiccated coconut for garnishing
•  Almonds chopped 2-3 tbs (for garnishing)
•  Pistachio chopped 2-3 tbs (for garnishing)

Directions:

Thickened milk (Rabri):

In a saucepan, add milk and sugar, mix it.

Add green cardamom powder, mix well.

Now add saffron, cook on low flame until milk thickens (20-30 minutes) and keep stirring in between until milk is reduced to desire thickness.

Add cream and give it a good mix.

Remove from heat and set aside.

Sugar syrup:

In a sauce pan, add water and sugar, cook until it comes to a one string consistency.

Add cardamom powder and stir, cook until sugar syrup is thickened.

Add rosewater, mix it and cook for 1-2 minutes, remove from flame and set aside.

Bread:

Trim the brown sides of the bread, cut to triangles or any shape of your choice.

Heat oil in a deep fry pan and fry the bread slices in the hot oil until light brown, drain on a plate lined with paper towels.

If you don’t want to fry, just toast them until crispy.

Assembling:

Now dip the bread slice in the sugar syrup for 10-15 seconds.

Arrange the sugar syrup coated bread pieces in a dish, pour the thickened milk (rabri) on the sugar coated bread slices.

Garnish with desiccated coconut, almonds and pistachios.

Serve and enjoy.