Shahi Tukray with a Royal Twist

Ingredients

• 6 slices of white bread 6 slices of white bread
• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 1/2 cup (100g) sugar 1/2 cup (100g) sugar
• 1/4 teaspoon cardamom powder 1/4 teaspoon cardamom powder
• 1/4 teaspoon saffron strands 1/4 teaspoon saffron strands
• 1 tablespoon rose water 1 tablespoon rose water
• Ghee or clarified butter, for frying Ghee or clarified butter, for frying
• Silver leaf (optional), for garnish Silver leaf (optional), for garnish
• Pistachios, crushed, for garnish Pistachios, crushed, for garnish
• Almonds, sliced, for garnish Almonds, sliced, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 45g, 25g
• Protein: 8g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a saucepan, heat the milk over medium heat until it comes to a gentle boil. Reduce the heat to low and let it simmer for 10 minutes, stirring occasionally.
2. 2.
   Add the sugar, cardamom powder, saffron strands, and rose water to the milk. Stir well until the sugar is dissolved and the saffron infuses the milk with its color and aroma. Simmer for another 5 minutes.
3. 3.
   Meanwhile, cut the bread slices into triangles or desired shapes.
4. 4.
   Heat ghee or clarified butter in a frying pan over medium heat. Fry the bread slices until golden and crispy on both sides. Remove from the pan and drain excess oil on a paper towel.
5. 5.
   Dip each fried bread slice into the saffron-infused milk mixture, ensuring it is well-soaked. Place the soaked bread slices on a serving platter.
6. 6.
   Pour any remaining milk mixture over the bread slices. Allow the Shahi Tukray to cool to room temperature.
7. 7.
   Garnish with silver leaf (if using), crushed pistachios, and sliced almonds.
8. 8.
   Serve the Shahi Tukray chilled or at room temperature, and enjoy the royal flavors.

Treat your ingredients with care...

• Saffron strands — To enhance the flavor and color, soak the saffron strands in a tablespoon of warm milk for 10 minutes before adding them to the recipe.

Tips & Tricks

• For a richer flavor, you can substitute half of the whole milk with heavy cream.
• If you prefer a sweeter dessert, increase the amount of sugar according to your taste.
• To add a touch of elegance, serve the Shahi Tukray in individual bowls or dessert glasses.
• For a variation, you can sprinkle some ground cinnamon on top of the garnish for an extra layer of flavor.
• Leftover Shahi Tukray can be refrigerated and enjoyed the next day. Just make sure to cover it well to prevent it from drying out.

Serving advice

Serve the Shahi Tukray as a delightful dessert after a lavish Indian meal. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgence.

Presentation advice

Arrange the Shahi Tukray on a beautiful platter, garnished with silver leaf, crushed pistachios, and sliced almonds. The vibrant colors and contrasting textures will make it an eye-catching centerpiece for any dessert table.