How to make the tastiest richest and creamiest Shahi Tukra

For occasions like Eid, we Bangalis have some traditional recipes that we are making for years. Most of them are desserts made with vermicelli. So, to add variation to our dessert menu we can make Shahi Tukra, a Mughlai delicacy which is very easy to make even for beginners. It also needs very minimal ingredients yet tastes absolutely divine. If you ever had Shahi Tukra before, I can assure you that this Shahi Tukra is the best tasting ones you will ever have. My whole family cherishes this dish whenever I make it. I also love to prepare it because it's hassle-free and takes no time to make. The ingredients list contains the quantity to make 6 pieces of Shahi Tukra as well as the quantity of making 48 pieces for your convenience. You can make Shahi Tukras following this recipe and enjoy it with your loved ones on any special occasion or whenever you want.

Author: Anika Tabassum Synthia from atSynthia 
Skill Level: Medium
Cuisine: Mughlai
Course: Dessert

List of Ingredients :

Ingredients	For 2-3 Persons	For 20-25 Persons
Milk Bread	3 Slices	24 Slices
Ghee	as needed for frying the bread
Sugar	1/2 Cup	2 Cups
Water	1/2 Cup	2 Cups
Liquid Milk	240 ml	2 L
Condensed Milk	1/4 Cup	2 Can
Cardamom	2 pieces	8 pieces
Chopped Nuts	As needed to garnish

Let's Cook/Make:

Part I: Making Malai

Step1: In a nonstick saucepan, pour the milk in. Add condensed milk and mix them together.

Step2: Place the milk mixture on stove at medium heat and keep it boiling until the malai is thick and creamy. You will have to stir the milk continuously otherwise it will get stuck on the bottom of the pan. The milk will change color over time while it thickens. Take it off the heat when the milk is almost reduced to half and you have thickened creamy malai.

Part II: Frying the Bread

Step1: Cut your bread pieces diagonally like you cut them to make sandwiches, triangular-shaped. You don't need to get rid of the edges of the bread pieces. Edges taste very good and I really don't know why in other recipes they ask you to cut the edges off.

Step2: Heat up ghee in a wide pan at medium heat on the stove for deep drying the bread pieces.

Step3: Put in your diagonally cut, triangular bread slices and fry them until they turn beautifully golden brown in color.

Part III: Making Sugar Syrup

Step1: Mix Sugar and water together in a saucepan. Add cardamoms to the mixture

Step2: Boil the mixture over the stove until sugar dissolves and syrup is done.

Part IV: Essemble and Serve

Step1: Dunk your fried bread pieces in the sugar syrup and take it out on a serving dish. You don't need to soak the bread in syrup. Just dunk and place it on the serving dish. Allign all the bread pieces on the serving dish after giving them a quick sugar syrup bath.

Step2: Pour all of the malai you made earlier on top of the alligned bread pieces.

Step3: Garnish with chopped nuts and enjoy this creamy and yummy dessert.

Pro Tips

1) You can use oil instead of ghee but the taste will not be as yummy and rich.

2) If you do use oil, then add 4 tablespoons ghee to your hot sugar syrup before dunking the bread pieces in it. By doing this you will have a hint of flavour even if you didn't fry them in ghee.

3) For saving time, do two steps at a time. While making the malai, fry your bread alongside on another stove.

4) For making the malai, you can use sugar instead of condensed milk but if you use sugar, the malai will not be as creamy as it will be will condensed milk.

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