Shahi Tukda Sweet Recipe
Serves – 4
Preparation Time – 10 minutes
Cooking Time – 40 minutes
1. Full Fat Milk – 2½ cups
2. Oil/Ghee (for low frying) – 1 quart
3. White/Brown Bread Squares (with crusts removed) – 8
4. Condensed Milk – ¼th cup
5. Chopped Cashews – ¼th cup
6. Sliced Almonds – ¼th cup
7. Chopped Pistachios – 2 tsp
8. Sugar – 2 tsp
9. Saffron (Kesar) – 4-5 strands
10. Cardamom Powder – ¼th tsp
11. Grated Paneer/Khoya – 2 tsp (optional)
Also Read: 10 Irresistible Mutton Curry Recipes
1. Keep a bread slices underneath a object for roughly 3 hours before starting, so that they don’t soak ghee or oil. If this is not possible, afterwards grill a slices on a vessel before low frying them.
2. Take a vessel and flow oil/ghee into it. Heat it well.
3. Now, supplement a bread slices into a oil and grill them until they spin golden brownish-red in colour. Put those on a paper towels.
4. Fry cashews, almonds and pistachios to golden brownish-red and soak a oil into paper towels.
5. Take a deep-bottomed pan, place it on a stove and flow divert into it.
6. Keep a feverishness during middle fire and concede a divert to boil, until it is reduced to half.
7. Add some precipitated milk, sugarine and saffron strands into a boiled milk. You should stir invariably to forestall it from sticking.
8. Add a grated khoya/paneer and cardamom powder and brew it well.
9. Now, spin off a stove and let a reduction come to a room temperature.
10. Arrange a bread slices on a plate, in a singular layer, and flow a divert reduction uniformly over a slices.
11. Add a chopped cashews, almonds and pistachios on top.
12. Refrigerate this for about 1 to 2 hours.
13. Serve it chilled.
Isn’t a recipe of shahi tukda unequivocally easy? Try this during home and supplement some good colours to a jubilee of your festival.