Shahi Tukda with Multigrain Bread

Shahi Tukda with Multigrain Bread is ghee-fried multigrain bread topped with saffron rabri, cardamom, and nuts. This homemade version is prepared for four servings and uses familiar Indian ingredients. The method is simple. Cook patiently and watch the colour, aroma, and texture as the dish comes together. Ghee gives the recipe a warm aroma and a rich homemade taste wherever it suits the dish. Serve it fresh and enjoy it with your family. Making this recipe at home is a pleasant experience, especially when the fresh aroma fills the kitchen. Please do try this recipe and share your feedback using the comment box below.

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Shahi Tukda with Multigrain Bread

Author: Ambarish Joglekar Cooking Method: Assembling, Reducing, Shallow-Frying Cuisine: Mughlai Courses: Dessert Recipe Keys: F Four servings I Indian recipe S Shahi Tukda with Multigrain Bread

Difficulty: Beginner Total Time 1 hr 20 mins

Calories: 480

Description

Ghee-fried multigrain bread topped with saffron rabri, cardamom, and nuts.

Ingredients:

Servings

• 8 slices multigrain bread
• crusts removed and cut into triangles
• ¹⁄₂ cup ghee for shallow-frying
• 6 cups full-fat milk
• ¹⁄₂ cup sugar
• a pinch of saffron
• ¹⁄₂ teaspoon cardamom powder
• ¹⁄₃ cup sliced almonds and pistachios

Instructions

1. Simmer the milk in a wide pan until it reduces by about one-third
2. Add sugar, saffron, and cardamom. Cook for 3 minutes, then cool slightly
3. Heat ghee in a wide frying pan
4. Shallow-fry the multigrain bread triangles on low to medium heat until crisp and golden on both sides
5. Arrange two triangles in each of four serving plates
6. Pour the warm or chilled rabri over the bread
7. Garnish with nuts and serve after 10 minutes.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 480kcal

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