Every culture has it’s own version of Shahi Tukray. Bread, milk and sugar and a part of every diet, and Shahi Tukray combine them so beautifully. Soft bread fried in butter, soaked in a slow cooked sweetened cardamom milk, topped with toasted nuts and always eaten chilled. I’ve eaten some intensely indulgent versions with the milk cooked down into a caramel consistency and the bread deep fried and dripping in oil, but this recipe is balanced, so you don’t feel guilty going for seconds.
Here’s what you’ll need for a medium sized dish.
10 pieces of bread, sliced in half
1/3 cup butter
2 cups milk
2/3- 1 can of sweetened condensed milk
3 T heavy cream
Start off by frying the bread. Spread a thin layer of butter on both sides of each toast and fry it till golden brown.
Then in a saucepan on a low heat simmer the milk, condensed milk and the cardamom seeds, stirring occasionally. Once it comes to a boil simmer for a few minutes, keeping an eye on it so it doesn’t spill over. Then turn off the heat.
Arrange the bread into the dish, and slowly pour over the milk, making sure you cover each piece of bread. Let the dish sit out at room temperature till most of the milk has absorbed, then refrigerate till serving.
Garnish with toasted slivered almonds and chandi ka vark(edible silver sheets).
I blanched whole almonds in hot water till the peel easily came off. Then I chopped them and sautéd them in a little butter till they turned golden brown.