Pakistani
Shahi tukray
Fried bread soaked in sweet cardamom milk.
- 45minutes
- 6servings
- 373kcal each
- 9gprotein
Ingredients
The amounts here and inside every step follow this number.
- Bread 8 slices
- Milk 750 ml
- Sugar 120 g
- Ghee 4 tbsp
- Cardamom 1 tsp
- Almonds 30 g
From the cupboard
- A few saffron strands (optional)
What you will need
Heavy pot for rabri, Frying pan, Serving dish, Knife and board
Method
-
1
Reduce the milk 25 min
Boil the milk in the heavy pot, then lower the heat and simmer, stirring and scraping the sides every few minutes.
In this step
- Milk750 ml
Ready when: Milk has reduced to about half and looks creamy.
-
2
Sweeten the rabri 5 min
Add the sugar, cardamom and saffron and cook 5 more minutes. Turn off the heat.
In this step
- Sugar120 g
- Cardamom1 tsp
Ready when: Sugar has dissolved.
-
3
Prepare the bread 3 min
Cut off the crusts and cut each slice into two triangles.
In this step
- Bread8 slices
Ready when: Neat triangles.
-
4
Fry the bread 6 min
Heat the ghee on medium and fry the triangles on both sides.
In this step
- Bread8 slices
- Ghee4 tbsp
Ready when: Golden and crisp on both sides.
-
5
Soak and garnish 3 min
Arrange the bread in the dish and pour the warm rabri over it. Scatter chopped almonds. Serve warm or chilled.
In this step
- Almonds30 g
Ready when: Bread has soaked up the milk but still holds its shape.
Cook Shahi tukray from what you already have.
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