Shahi tukra (indian bread pudding)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Ingredients | ||
| 4 | slices | White bread |
| 1 | cup | Ghee |
| 3 | cups | Tinned evaporated milk |
| 2 | tablespoons | Sugar |
| A few strands of saffron | ||
| A pinch cardamon powder | ||
| 2 | teaspoons | Rose water |
| 4 | teaspoons | Pounded pistachio nuts |
| 2 | Leaves silver leaf (optional) | |
Directions
Method Remove the crusts from the bread. Cut the slices in half diagonally. Heat half the ghee in a frying pan and fry the slices of bread, one at a time, for 1 minute or until golden brown. Remove and keep to one side on kitchen paper. Make the sauce by cooking the evaporated milk and sugar in a heavy-based saucepan for 10 minutes over a low heat.
Then remove from the heat and add the saffron, cardamon powder and rose water, mixing well.
To serve, place two slices of bread together and pour the sauce over them a short while before serving. Sprinkle with the pistachios and decorate with silver leaf. From 50 Great Curries of India.