Shahi Toast

Ingredients:

For Rabri:

2 liter Milk 3/4 cup Sugar 1 teaspoon Cardamom Powder (Elaichi) Saffron strands, a few 1 teaspoon Rose water

For Sugar Syrup: 1/4 cup Sugar 1/4 cup Water 1/2 teaspoon Cardamom Powder (Elaichi) 1 tablespoon Rose water

Other Ingredients: 4-8 Slices of Bread Ghee, for toasting 2 tablespoons Badam (Almond), chopped, for garnish 2 tablespoons Pistachios, chopped, for garnish

Kritika Kamra MBA’20

India

Instructions:

To begin making Traditional Shahi Tukda Recipe – Hyderabadi Double Ka Meetha we will first make the rabri.

1. Into a saucepan add milk, sugar and saffron strands.

2. Stir to combine and bring the mixture to a brisk boil. After boiling for a few minutes turn the heat to low and simmer the milk mixture stirring continuously until it is reduced to three fourths of its original quantity.

3. The condensation will cause the cream from the milk to settle on the sides and bottom of the pan. It’s important to keep scraping down the cream and adding it back to the condensing milk.

4. The mixture will begin to thicken and get a creamy texture. It is important to make sure toward the end of the condensing process to be close to the stove monitoring the milk and stirring it continuously.

5. Note: The last stages are when the condensed milk can get burned at the bottom of the pan and completely alter the taste of the rabri. Hence it is extremely crucial to ensure you stay close to the pan and keep stirring.

6. Once the milk has reduced to half of its original quantity, turn off the heat. Now add the cardamom powder and the rose water to the rabri and stir well to combine. Keep aside. (Tastes best when cold)

For the sugar syrup: 1. Into a saucepan add water and sugar. Stir until the sugar dissolves. Allow the sugar syrup to boil for a few minutes. Add the cardamom powder and rose water, stir and turn off the heat.

For the toasted bread: 1. Take bread slices and cut them diagonally into 4 pieces.

2. Place them on a preheated pan in batches.

3. Drizzle ghee generously over the bread and flip the bread and toast it on the tawa until it is golden and crisp on both sides.

Once done remove the bread from the pan and keep aside.

To serve the Shahi Tukda: 1. Dip the fried bread slices in the sugar syrup, drain and arrange it on the serving dish. Pour the (cold) rabri over the bread slices and garnish with the chopped almonds and pistachios. Serve Shahi

Tukda immediately.