A very rich, pleasurable and exquisite dessert. Fried breads are soaked in creamy milk with nuts, dry fruits and flavoured with cardamom and saffron. An ideal sweet or dessert for birthday parties, pot luck and festive season...
Bread slices 10 to 12 Whole cream milk 750 ml Sugar 300 gms Almonds, Pistachio blanched and sliced 2 tb spoons Cashews 1/2 tb spoon Chirongi nuts 2 tea spoons (Sara paruppu) Cardamom powder 1/2 tea spoon Dry fruits of your choice Ghee 2 tea spoon Safffron 2 strings soaked in 1/4 cup of milk
How to make Shahi Tukda?
Take heavy bottomed, clean vessel and boil the milk. Stir the milk then and there. Scrap the creams settling in the corners with a ladle and drop into the boiling milk. While the milk is boiling remove the brown edges of the breads and cut them into squares of triangles of your choice. Usually these bread slices are deep fried in ghee. But I toasted them to golden brown on both sides by using the grill mode in micro wave. You can also toast them on a tawa using little ghee.
But the bread slices should be evenly toasted to golden brown and they must be crispy. Keep them aside. Fry the blanched nuts and dry fruits in ghee and keep aside. When the milk thickens to milkshake consistency add the sugar to it and keep stirring. Add the chirongi nuts to it. Switch off the stove when the milk becomes very thick and creamy with layers.
Arrange the roasted or fried bread slices on a broad plate or bowl. Add the nuts, cardamom powder and saffron mix to the boiled milk. Allow them set aside just for 5 to 10 minutes. Pour them on the breads generously. Allow them to get soaked for a while. It tastes very delicious to have after refrigerating.