Zafrani Shahi Tukray
Ingredients:
- Milk (Doodh) 1 liter
- Sugar (Cheeni) 3-4 tbs or to taste
- Green cardamom powder (Hari Elaichi powder) ½ tsp
- Saffron strands (Zafran) 1-2 pinch
- Cream ¾ cup
- Water (Pani) ½ cup
- Sugar (Cheeni) ½ cup
- Green cardamom powder (Hari Elaichi powder) ½ tsp
- Rosewater ¼ tsp
- Oil for frying
- Bread slices 6-8
- Desiccated coconut (Khopra for garnishing)
- Almonds chopped (Badaam) 2-3 tbs (for garnishing)
- Pistachio chopped (pistey) 2-3 tbs (for garnishing)
Directions:
Thickened milk (Rabri)
In a saucepan, add milk and sugar, mix it.
Add green cardamom powder, mix well.
Now add saffron, cook on low flame until milk thickens (20-30 minutes) and keep stirring in between until milk is reduced to desire thickness.
Add cream and give it a good mix.
Remove from heat and set aside.
Sugar syrup:
In a sauce pan, add water and sugar, cook until it comes to a one string consistency.
Add cardamom powder and stir, cook until sugar syrup is thickened.
Add rosewater, mix it and cook for 1-2 minutes, remove from flame and set aside.
Bread:
Trim the brown sides of the bread, cut to triangles or any shape of your choice.
Heat oil in a deep fry pan and fry the bread slices in the hot oil until light brown, drain on a plate lined with paper towels.
If you don’t want to fry, just toast them until crispy.
Assembling:
Now dip the bread slice in the sugar syrup for 10-15 seconds.
Arrange the sugar syrup coated bread pieces in a dish, pour the thickened milk (rabri) on the sugar-coated bread slices.
Garnish with desiccated coconut, almonds and pistachios.
Serve and enjoy.
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