pakifairy

Anyone?

redvelvet

Ingredients:

Milk - 1 litre
Bread slices - 4-6
Condensed Milk - 2-3 tbsps
Heavy cream - 1/4th of a cup
Sugar - 1/2 cup
Jaggery (Gur) - 1/2 cup
Ghee - 4 tbsps
Cardamon powder - 2 tsps
Saffron - 1 tsp
Vanilla essence - 1/2 tsp
Raisins - to garnish
Almonds - to garnish
Cashews - to garnish

Method:
* Combine milk, condensed milk, sugar and jaggery (gur). Bring it to boil and reduce heat to medium.
* Keep simmering until the milk gets thickened. This might take close to 30 minutes.
* In the mean time, tava roast the bread slices with ghee on both sides. Take care not to burn.
* Reserve a table spoon of ghee and use the rest to fry the almonds, raisins and cashews.
* Add cardamom to the milk mixture and let it cool.
* Layer the bread at the bottom of a flat pan. Pour some milk to immerse it completely.
* Repeat the process until all the bread and milk are used up.
* Garnish with the roasted almonds mixture.
* Cool in refrigerator for at least 30 minutes before serving.




Shahi Tukray | Pakistani Food Recipes

Fingirl

Ok here's what i did....i cut 10 slices of bread diagonally, didn't remove the edges (optional). In a frying pan i took 1-1.5 tablespoons of ghee and fried 2-3 pieces of bread at a time till golden brown...dint want to deep fry them to avoid the extra ghee... u could if u like!i also fried some of the pieces in oil and they tasted almost the same as the ones fried in ghee. i plan on frying all of them in oil next time.

in a sauce pan, add 6 cups of milk and let it boil for a few minutes with 6-8 freshly crushed cardamoms.. reduce the heat and add a pinch of saffron. Add the condensed milk little at a time and whisk to combine with the milk. add 1 can of nestle cream...this gives the sauce richness, texture and flavour. whisk to combine well. check for sweetness. u can reserve a quarter of the condensed milk in the earlier step and add after the cream to be sure of sweetness. i didnt use any sugar at all and they were sweet enough to our liking.
let the sauce simmer for 5-10 minutes on low heat. add yellow food coloring if u like

in another frying pan, i took 2-pieces of fried bread and added 1.5-2 (serving spoons/dishing spoons) of the cream sauce and waited for the bread to soak in on both sides. i let the sauce cook in the other pan on very low heat all the time. i did 2 pieces of bread at a time as i was experimenting....i think a better way of achieving this would be to line the bread pieces in a big pan and adding almost half of the sauce prepared for the breads to soak up. the idea is to make the breads soft to be able to absorb the sauce. this is also the step where ppl have different versions of shahi tukray....some let them cook in the entire sauce (mom does that). once all the bread pieces are soft, line them in a serving dish and pour the remaining sauce over it. chill over night. the sauce thickens over night. i basted the bread 2-3 times during the day. Garnished with pistachos and served after dinner. In-laws and dad loved it !

Gina~

I have yet to have nicely made Shahi Tukray.. maybe I don't like the ghee-soaked pieces of bread and I find them very sweet.

I am going to attempt making them once more before scratching them off the list.

pakifairy

how was the attempt gina?
also what is Jaggery (Gur)
and can i get cardamon powder from an american grocery store?

chanda_kh

yeah you can pf, check the spice aisle...shahi tukray sound yum!!

bebo

If you use day old french or Italian baguette your bread won't fall apart in the process. Or atleast thats what I use for my bread pudding.

pakifairy

thanks chandha! ok yeah iwas so afraid my bread will fall apart so use a day old french baguette you say? like a really hard one yes? (my comma button isn't working)