Thursday, 2 February 2012

Shahi Tukray

Heaven on a plate looks like this....... 

Shahi Tukray -  Emperor's Morsels
 "Shahi Tukray" or Emperor's Morsel- a name so opulent sounding that it conjures images  of royalty, decadence and richness. 

It is all of these, only so much easier than it sounds! :))):)) and with such simple ingredients that are always at hand yes even in my  kitchen ;)!

  Let me tell you, its like heaven. what can be better than fried (okay I used my non-stick pan not fried but dint make a difference ) bread slices soaked in a sugar syrup infused with saffron and cardamom and then dunked into a rich and creamy rabri ????

 So, so good.  Usually, I don’t swoon like this for other  desserts but  Shahi Tukray are on a completely other level. 

You take a bite  and you are so consumed in the utter yuminess that you can’t have a conversation or think while you eat this!

Serves - 2  (Doubles well)
Bread4  pieces
Milk1/2 litre (Full Fat)
Sugar1/3 cup
GheeFor  frying
Chopped Almonds & Pistachios2 tblsp
Corn flour1 tsp
Saffron & Elaichi PowderA pinch each
Water (for sugar syrup)1 cup 

Boil milk in a heavy bottomed pan , reduce flame and let it boil away till its reduced to 1/4th of its original quantity . This should take 30-40 minutes and you need to keep stirring every now and again.Add a few saffron strand into the milk ,take out 1 tablespoon milk from you pan and dissolve 1 tsp of cornflour in the milk make sure there are no lumps , add back to your pan of boiling milk.

Once you add the cornflour the milk will thicken very rapidly so turn off the gas ,add elaichi powder and let your rabri cool.

                                                        Bread Triangles 

Cut off edges of bread slices cut each slice of bread into 4 mini triangles.

 Heat about 2-3 tablespoons of ghee in a shallow non-stick pan . Fry bread triangles on a low flame -this will ensure even cooking. Important for bread to be crisp so dont worry about it getting too brown ,its okay!

                                                      Sugar Syrup 

Heat 1 cup of water in a pan add 1/3 rd cup sugar and a few strands of saffron boil till all the sugar dissolves , reduce flame and cook for another 5 minutes .

Dunk bread triangles in sugar syrup for just a minute more than a minute and ull end up with gooeey bread!

 Arrange soaked bread triangles onto a serving dish . Top with rabri ,garnish with saffron strands and finley chopped almonds and pistachios.

 Tastes best when served a lil chilled . Make sure you allow the bread triangles enough time to soak up the rabri - an hour or two before you serve!

No comments:

Post a Comment