RECIPE BY: SUNDITTA CHOPRA

SOURCE: SUNDITTA’S MOTHER

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Ingredients (Rabri)

  • 200 ml cooking cream
  • ¼ cup milk
  • 3-4 strands saffron, soaked in a little warm milk
  • 1 Tbsp sugar

Ingredients (Tukri)

  • 6 slices of white bread, crusts removed and cut into four squares each
  • Oil for deep frying

Ingredients (Sugar Syrup)

  • 1 cup sugar
  • 1 cup water

Garnish

  • ¼ cup peeled pistachios, dry roasted
  • 3-4 green cardamom pods peels removed and pounded to a course powder

 

Instructions (Rabri)

  • Bring the cooking cream and milk to a boil in a heavy bottom pan.
  • Reduce heat and cook the mixture till thickened, stirring and scraping the sides of the pan frequently to prevent burning.
  • Once thickened add the saffron and sugar and stir till the sugar has dissolved, turn off heat.

Instructions (Tukri)

  • Heat oil on a pan till hot. Add the pieces of bread and deep fry till deep brown in colour and crisp.
  • Remove on a paper towel.

Instructions (Sugar Syrup)

  • Cook the sugar and water together till you have a sticky sugar syrup just short of one strand.

Instructions (Assembly)

  • Dip fried bread in sugar syrup till coated and remove on serving platter.
  • Spoon rabri over the bread and garnish with pistachios and cardamom powder.
  • Serve.

Download PDF here: Indian Shahi Tukri (Dessert) Sunditta Chopra

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