Shahi tukra (In­dian bread pud­ding)

The Guardian - Feast - - News -

Prep Cook Serves 20 min 25 min 4-6

400g whole milk 400g dou­ble cream 2 large cin­na­mon sticks (50g)

12 green car­damom pods

2 pinches saf­fron 2 star anise 10 cloves

8 slices white bread 100g un­salted but­ter

125g gran­u­lated or caster sugar 1 hand­ful chopped, toasted pis­ta­chios or al­monds

1 small hand­ful dried rose petals This recipe is worth mak­ing for the spiced milk alone. We have a pot of it gen­tly sim­mer­ing on the stove most week­ends (with the cream swapped out for more milk), while we potter about the flat, paus­ing to have lit­tle mug­fuls.

Start by adding all the whole spices to the milk and cream in a large saucepan. Cover the pan, bring ev­ery­thing to a gen­tle sim­mer, then leave to in­fuse and sim­mer for an hour.

Mean­while, pre­pare the bread by slic­ing away the crusts and spread­ing both sides with a gen­er­ous amount of but­ter.

In a large fry­ing pan, fry the slices of bread on both sides over a medium heat un­til they be­come a hazel­nut brown. Once cool, slice each in half di­ag­o­nally and ar­range in a bak­ing dish.

Once the milk has had enough time to draw out the flavours of the spices, pour it through a sieve to re­move them. Add the sugar and stir to dis­solve, then pour the milk over the bread slices.

Bake at 180C (160C fan)/gas 4 for 25 min­utes. Scat­ter over the nuts and rose petals, and serve.

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