SHAHI TUKRA

Friday - - Good Food -

Prep time 10 mins Cook­ing time 30mins Serves 4

2½ cups milk 4 tbsp con­densed milk 1 tbsp sugar 4-5 saf­fron strands 2 tb sp grated k ho ya or ma wa (solid ified milk), op­tional ¼ tsp car­damom pow­der

FOR THE FRIED BREAD

4 white bread slices, crust re­moved and halved di­ag­o­nal ly Ghee, for shal­low-fry­ing ½ tbsp chopped cashews Pis­ta­chio and al­mond sliv­ers, to gar­nish

Mix milk, con­densed milk, sugar and saf­fron in a thick-bot­tomed saucepan and bring to the boil on medium heat. Re­duce the heat to lowand sim­mer un­til the mix­ture has a cus­tard-like con­sis­tency, stir­ring and scrap­ing the sides of the pan fre­quently, about 10-15 min­utes. Add khoya, if us­ing, and car­damom pow­der. Mixwell. Turn off the heat and let the rabri cool down, un­til it’s at room tem­per­a­ture. Mean­while, heat ghee in a fry­ing pan and shal­low-fry the bread in batches un­til golden brown on both sides. Ar­range the fried slices of bread on a plat­ter and pour the rabri on top. Gar­nish with the nuts and serve.

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