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Shahi Tukra
By : Rehana Khambaty
Category : Desserts
Servings : 4
Time Taken : Less than
Rating :
  1. Soak saffron in 2 tbsps milk and add this to the 3.5 cups milk and boil on a low flame unil it reduces to almost 2 cups.
  2. Grind soaked almonds with sugar, cardamom powder and 0.25 cup milk to a very smooth paste.
  3. Pour this to the condensed milk and continue to boil for 10 mins on a low flame. Keep stirring ( the almond mix tends to get burnt quickly). Set aside to cool the Rabdi.
  4. Cut away the bread crusts and slice the bread diagonally, each slice into 2 pieces.
  5. On a tawa toast the bread by spreading ghee on the bread until it is crispy. Then set aside.
  6. Place the bread in a serving plate and pour the rabri over the bread slices and garnish with dry fruits. Serve warm.
6 slices - brown bread (air dried for 3 to 4 hours or pan toasted until crisp)
1/2 cup - ghee
3.5 cups - whole milk ( to replace the condensed milk)
3 tsps - sugar
1/2 tsp - green Cardamom powder
Almonds paste (15 almonds soaked for 8 hrs)
Pinch of saffron
A handful of dry fruits of your choice
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