Shahi Tukda - SK Khazana

Ingredients list for Shahi Tukda - SK Khazana

• 5 White bread slices
• 1 litre Milk (full cream)
• 1/4 cup Khoya/mawa
• 1/4 cup Sugar
• 1/2 teaspoon Green cardamom powder
• for deep-frying Ghee
• 2 cups Sugar (2 cups sugar cooked with 2 cups water till 1 stri
• saffron strands few + for garnish
• 1 tablespoon Rose water
• 6-7 Pistachios blanched, peeled and cut into slivers
• 6-7 Almonds cut into slivers
• for garnish Silver warq
• for garnish Dried rose petals

Method

1. Heat milk in a deep non-stick pan and bring it to a boil. Reduce heat and simmer, stirring occasionally. Scrape the sides of the pan and add it to the boiling milk.
2. Halve the bread slices diagonally into triangles. Heat sufficient ghee in a kadai. Add the bread triangles, 2 at a time, to the hot ghee and deep-fry till golden.
3. When the milk is reduced to half its original quantity, add mawa and mix well and simmer till the milk reduces to ¼ quantity. Add sugar and mix well. Add ¼ tsp green cardamom powder mix well and simmer for some time. Cool down to room temperature and keep it in the refrigerator to chill.
4. Heat sugar syrup in another non-stick pan, add saffron, ¼ tsp green cardamom powder and rose water, mix well. Take the pan off the heat when the syrup is slightly warm. Dip the fried bread triangles in this syrup till they soak up the syrup. Drain them and keep on a plate.
5. To serve, arrange the bread triangles on a serving plate, pour the chilled rabdi over them. Garnish with pistachios, almonds, saffron strands, silver warq, and a few dried rose petals and serve immediately.