Ingredients
For the Bread:
- 6 slices white or brioche bread
For the Milk Mixture:
- 4 cups whole milk
- 1 tsp ground cardamom (freshly ground is optimal)
- 1 tsp saffron, coarsely crushed by hand
- 1/4 tsp salt
- 300 ml can condensed milk
For Garnish:
- Slivered almonds or pistachios
- Additional saffron
For Frying:
- Oil or ghee (quantity sufficient for frying bread slices)
Instructions
- Prepare the Bread Slices: Remove the edges of your bread slices and cut them into uniform triangular pieces by halving each slice diagonally. Using one piece as a template ensures evenly sized triangles.
- Make the Milk Base: In a wide-bottomed pot, combine whole milk, ground cardamom, crushed saffron, and salt. Heat and simmer this mixture for 5-7 minutes, stirring occasionally until it slightly thickens. For a thicker milk base, continue reducing for an additional 5 minutes.
- Add Condensed Milk: Stir in the condensed milk to the simmering milk mixture. Adjust the quantity if you prefer a thicker base by using less condensed milk accordingly.
- Fry the Bread Pieces: In batches, shallow fry the bread triangles in hot oil or ghee until they turn golden brown and crisp. Drain excess oil on paper towels to keep them crisp.
- Soak Bread in Milk Mixture: Place the fried bread pieces into the warm milky base and allow them to simmer gently for a few minutes. This helps the bread absorb the flavorful milk infusion without becoming overly soggy.
- Serve Preparation: Avoid leaving the bread in the milk too long during plating, as it can harden and be difficult to transfer. If preparing in advance, arrange the fried bread in a serving dish and pour the milk mixture gently over it. The bread will absorb the mixture as it cools.
- Chill and Garnish: Refrigerate the assembled Shahi Tukray until ready to serve. Just before serving, garnish generously with slivered almonds or pistachios and a sprinkle of additional saffron for aroma and visual appeal.
Notes
- Using brioche bread adds extra richness and softness to the dish.
- Freshly ground cardamom enhances the flavor intensity compared to pre-ground powders.
- Saffron should be crushed by hand for maximum aroma release.
- Adjust sweetness and thickness by modifying the amount of condensed milk used.
- For richer flavor, ghee is preferred for frying, but vegetable oil can be used as a substitute.
- Serve chilled for the best texture and taste experience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Mughlai
- Diet: Vegetarian
