SHAHI TUKRA
INGREDIENTS
White bread 8pcs
Milk 1 ltr
Sugar 4tbsp
Vetivier essence 4 drops
Saffron 1 pinch
Khoya* 1/4 cup
Cream 4 tbsp
Cardamoms green 6 pods
Oil for deep frying
Silver leaves optional 3
Pistachios/Almonds/Cashewnuts 3 tbsp Blanched Skinned and sliced-for garnish
KHOYA is made by boiling fresh milk in a non-stick pan preferably having a large surface area . When the quantity of the milk is reduced to approx.60%, it should be stirred constantly. When ready, it will have the consistency of uncooked pastry. A litre of milk should yield around 175gms of khoya.
A faster way of doing it is to take one cup of milk powder add 1and a 1/2 tbsp ghee and a little water to make it into a dough. Tie this dough in a muslin cloth and steam it for 20-25minutes.
Methods
1. Remove the crust and cut each bread, slice into two trianglular pieces.
2.Deep Fry in hot oil until golden brown . Place on kitchen towel to drain excess oil.
3.Remove and arrange in a serving dish.
4.Bring milk to a boil in a heavy bottomed pan and reduce quantity to half on a slow fire.
5.Add khoya, cream, cardamom, sugar, saffron and cook for 5 minutes until mixture reaches pouring consistency.
If khoya is not being used, you may use 1/2 cup of milk powder.
6. Pour this mixture evenly over the fried bread slices so as to fully cover them.
7. Garnish with silver leaves and sprinkle sliced pistachios/almonds/cashewnuts.
8. Must be served chilled.
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