It’s Friday- This morning I woke up in the mood for a desi (traditional east-Asian) dessert. One of the most traditional items that mom never made was “shahi tukra”.
However, when craving strikes, you realize that you’ve got to learn to make what you love to eat! It didn’t exactly turn out right the first time I made it; I could tell when I was plating up. That’s what happens when (?). So, my #fridayfailure was a shahitukra with a slightly burnt taste with a little too much of a chewy feel on the side.
After a day of sulking, I tried it again on a Sunday evening, just to know I knew what I was doing, better this time. And this time, ahh, it was just a sight to see!
Here’s the recipe for the perfect shahitukra. Make sure to follow the super important tip to avoid a #fridayfailure! Apologies for a lack of process photos, but I’ve attempted to make up for it with a collection that would have you craving
3 bread slices (cut into triangle halves)
3 tablespoon ghee
1 cup water
1 cup sugar
Pinch of saffron
¼ cup milk
1 cup condensed milk
Few pistachios chopped
- For the sugar syrup: Boil 1 cup of sugar in 1 cup of water. Once it is completely dissolved, add the 2 cardamoms and a pinch of saffron. You’ll see the colour change to a light yellowish tint, simmer on heat for 8/10 minutes.
- Stir it on stove until it reaches a syrup texture.
- In a pan over low heat, lightly fry both sides of the bread in ghee until they have a gorgeously toasty look about them. Very important tip to avoid a #fridayfailure: When frying the bread, remember that the ghee gets soaked up very quickly. So put the heat on low and add a tablespoon of ghee first and toast the bread. Keep turning it frequently. And slide in some extra ghee if needed.
- Take the bread out of the pan and dip it in the sugar syrup, and dip it well. Let it soak for a few minutes and then plate up.
- The Kheer: You can make this while you let the bread soak, or even do this before you start on the bread. It’s the simplest and yummiest part! In another pan over low heat, mix ¼ cup of milk and 4 tablespoons of condensed milk until the mixture thick in texture and slightly light golden. You might get burns on the edges so take it off once you’ve got you desired texture.
Written by guest writer and dessert enthusiast, Anam Tabani