Shahi Tukra Sweet Bread Dessert Food

A SHAHI TUKRA RECIPE

Steps:

• Mix the milk and condensed milk in a thick-bottomed pan and boil it until it reduces to half its original volume. Stir frequently to prevent from burning the milk.
• When it is done add the cardamom, mix well and remove from the heat.
• Cut the crusts off from the slices of bread/raisin toast and quarter the slices.
• Heat the ghee on a medium flame. Deep fry the pieces of bread in it till they are crisp and golden. Drain them on paper towels.
• In the same ghee, sauté the raisins till they puff up. Remove from the ghee and drain well on paper towels.
• Put a layer of bread pieces at the bottom of a flat serving dish and top them with the thickened milk mixture. Keep adding layers of bread and the milk mixture alternating as you go, till all the bread and milk mixture is used up.
• Garnish the dish with the raisins and almond slivers, chill for an hour and serve.

SHAHI TUKRA (INDIAN BREAD PUDDING)

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry the bread slices in the hot oil until deep, golden brown; drain on a plate lined with paper towels. Fry the cashews, almonds, and pistachio nuts in the hot oil until golden brown; remove from oil and set aside to cool. Chop roughly.
• Bring the milk to a gentle boil in a heavy-bottomed pan over medium-low heat; continue boiling until the volume of milk reduces by about half. Pour the evaporated milk into the pan and add the sugar, cardamom, and saffron; simmer together 5 to 10 minutes. Remove from heat and allow to cool completely.
• Arrange the fried bread pieces in a shallow dish large enough to allow them to be laid in a single layer. Evenly pour the milk mixture over the bread. Scatter the chopped nuts over the bread. Chill in refrigerator until completely cold, 1 to 2 hours.

SHAHI TUKRA (SWEET BREAD DESSERT)

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry the bread squares in the oil until crispy and brown; remove to a plate lined with paper towels to drain.
• Stir the milk and sugar together in a saucepan; bring to a boil and reduce heat to medium-low. Add the cardamom pods, cloves, cinnamon sticks, and saffron; simmer together for 15 minutes. Remove and discard the whole spices. Set the mixture aside to cool to room temperature.
• Arrange the bread in a flat-bottomed serving dish. Gently pour the milk mixture over the bread until all pieces are covered. Chill in refrigerator 2 to 3 hours. Garnish with the almonds to serve.

SHAHI TUKRA (RICH BREAD PUDDING)

Steps:

• add milk in a thick-bottomed pan and boil till it reduces to half its original volume. Stir frequently to prevent from burning the milk. When it is done add the cardamom, mix well and remove from the fire.
• Cut the crusts off from the slices of bread/raisin toast and quarter the slices.
• Heat the oil on a medium flame.
• Deep fry the pieces of bread in it till they are crisp and golden. Drain on paper towels.
• In the same ghee, sauté the raisins till they puff up. Remove from the ghee and drain well on paper towels.
• Put a layer of bread pieces at the bottom of a flat serving dish and top with the thickened milk mixture. Keep adding layers of bread and the milk mixture alternating as you go, till all the bread and milk mixture is used up.
• Garnish the dish with the raisins and almond slivers, chill for an hour and serve.