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Sify Home > Food > Vegrecipes > Ingredient > Milk > Shahi tukda
Shahi tukda
By : Rajeswari Vijayanand
Category : Festive series, Milk
Servings : 4
Time Taken : 30-45 mins
Rating :
Method
  1. Boil milk and add saffron soaked in 3 tbsp of warm milk; add the corn flour mixed in 2-3 tbsp of milk to it and simmer the milk until it reduces to a thick but pouring consistency.
  2. This is called rabri.
  3. Add rose essence in the end.
  4. Add the chopped nuts at this stage.
  5. Remove the crust of the bread and cut diagonally.
  6. Fry the bread pieces till golden brown and crisp evenly.
  7. Use a shallow and small pan so that you need not use a lot of ghee/oil.
  8. Deep frying on low or medium low flame is necessary to get crisp and golden brown colour, otherwise will end up in uneven cooking.
  9. Prepare a thick sugar syrup by boiling the sugar with little water just to immerse the sugar.
  10. Soak the bread pieces as you fry them, just for a minute or until you take the next batch.
  11. Arrange the soaked pieces on a plate.
  12. Fry the chopped nuts in ghee and add it over the bread pieces (if you have not done that in the first step).
  13. Pour the rabri over the arranged bread.
  14. Serve chilled or warm.
  15. But make sure you give some time for the bread to absorb the rabri.

Recipe courtesy: Rak`s Kitchen

Ingredients:
4 pieces - bread
1/2 litre - milk
1/3 cup - sugar
Ghee / oil, for deep frying
2 tbsp - chopped nuts
1 tsp - corn flour
Saffron, a pinch
2-3 drops - rose essence
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