Servings: 10-12 people
Level: Intermediate/Expert
Preparation time: 15 minutes
Cooking time: 15-20 minutes
INGREDIENTS
- Bread slices 8-10 cut in diagonal halves
- Milk 8 cups
- Green cardamom 7-8 pieces
- Cardamom powder 1.5 tbsps. or as much or less you like
- Saffron color (zarda rang) to change color. You can use as much as you want
- Oil 1 serving spoon for milk concoction
- Sugar 1.5 cups (you’re supposed to monitor this measurement according to your taste. Add less first and increase later on as you like it)
- Almond slivers for garnishing
- Oil for deep frying bread slices
METHOD
- Deep fry slices of bread till golden and crispy. Dish out on a paper towel and let the oil be absorbed.
- In a big open pot heat oil and add cardamom to it. Let it crackle and diffuse aroma.
- Add milk immediately (careful for splatters)
- Add Saffron color and sugar. Mix well.
- Add cardamom powder. Mix.
- Bring it all to a boil and then let it simmer slowly on a med low flame for about 5-10 minutes or until some of the milk has evaporated.
- Here’s where you check for sweetness and flavors and adjust if it’s needed.
- Add the fried slices of bread without overlapping them and let them cook in the milk on a high flame without covering the pot.
- Let the milk get absorbed and evaporated. Don’t use spoon to move around the bread inside. Just shake the pot so it doesn’t stick to the bottom and burn.
- Take off the stove immediately when almost all of the milk is evaporated and a thick, creamy liquid is left around the slices.
- Let shahi tukrey cool completely before carefully transferring them to the serving dish.
- Chill overnight in the refrigerator and garnish with almond slivers before serving
