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Shahi Tukra With Almonds And Pistachio

Madhuri.Dixit's picture
Ingredients
  Cardamom pods 3 , slightly crushed
  Milk 4 Cup (64 tbs)
  Sugar 5 Teaspoon
  Saffron 1⁄4 Teaspoon, roasted and crumbled
  Vegetable oil 4 Tablespoon
  Stale white bread slice 3 , crusts removed, and each slice cut into 4 rectangles (Homemade-Type, 1/2 Inch Thick)
  Sliced blanched almonds 1 Tablespoon
  Slivered unsalted pistachios 1 Tablespoon
Directions

Put the cardamom pods and 1 cup of the milk into a small pot and bring to a boil.
Turn off heat.
Add 2 teaspoons of sugar and the saffron.
Mix.
Set aside.
In another pot (heavy-bottomed) bring the other 3 cups of milk to a boil.
Turn heat down and reduce milk by half to 1 1/2 cups.
This may take 35 to 45 minutes.
In a 10-inch skillet, heat the oil over medium temperature.
When hot, put in the rectangles of bread.
Fry until both sides turn golden brown.
This should take about a minute on each side.
You may need to add a bit more oil.
Pour out oil if any is left.
Pour the saffron milk over the bread and let it sit for 5 minutes.
Turn the rectangles over once during this period.
Add the remaining 1 tablespoon sugar to the boiled-down milk and pour this over the bread as well.
Bring the contents of the skillet to a boil.
Lower heat and simmer 10 minutes.
Turn bread gently once or twice with a long spatula.
Lift bread gently and place on a rimmed platter for serving.
Any flat dish with a shallow rim will do.
Allow to cool.
Garnish with vark, almonds, and pistachios.
Cover and refrigerate until ready to serve.
Serve cold.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Dessert
Method: 
Simmering
Dish: 
Pudding
Drink: 
Milk
Interest: 
Healthy
Servings: 
3

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