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Tuesday, July 19, 2016

Shahi Tukra (indian Bread Pudding)

Ingredients

  • Servings: 8
  • 1 quart oil for deep frying
  • 8 slices white bread, crusts removed and cut into 4 squares
  • 1/4 cup cashews
  • 1/4 cup sliced almonds
  • 2 tablespoons pistachio nuts
  • 1 1/4 cups whole milk
  • 5 tablespoons evaporated milk
  • 3/4 cup white sugar
  • 1 teaspoon ground cardamom
  • 1 pinch saffron

Recipe

    Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 2 hrs 55 mins

  • heat oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c). fry the bread slices in the hot oil until deep, golden brown; drain on a plate lined with paper towels. fry the cashews, almonds, and pistachio nuts in the hot oil until golden brown; remove from oil and set aside to cool. chop roughly.
  • bring the milk to a gentle boil in a heavy-bottomed pan over medium-low heat; continue boiling until the volume of milk reduces by about half. pour the evaporated milk into the pan and add the sugar, cardamom, and saffron; simmer together 5 to 10 minutes. remove from heat and allow to cool completely.
  • arrange the fried bread pieces in a shallow dish large enough to allow them to be laid in a single layer. evenly pour the milk mixture over the bread. scatter the chopped nuts over the bread. chill in refrigerator until completely cold, 1 to 2 hours.

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