Shahi Tukra With Almonds And Pistachio
|Cardamom pods||3 , slightly crushed|
|Milk||4 Cup (64 tbs)|
|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|
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.
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.