Shahi Tukda is the most delicate dessert. I tried this recipe, and it was so tasty that I couldn’t resist making it a second time. My family was extremely amazed, especially my mother. I can confidently say this is the best Shahi Tukda recipe in the world.
Ingredients:
For Bread prepare
- Sandwich Bread- 8pcs
- Butter
For Milk Cream
- Pasteurized Milk- 1L
- Heavy cream- 160ml
- Condensed Milk- 1 cup
- Corn flour- 1.5tbsp
- Butter-10gm
For Malai Making
- Raw Milk- 1L
- Powder Milk- 2tbsp
- Cinnamon- 4pcs (small)
- Cardamom- 4pcs
- Saffron
- Pinch of Salt
- Sugar- 1tbsp (optional)
For Garnishing
- Pistachio
Step 1
Bread Preparation
1. Take 8 pieces of sandwich bread slices and cut the crust off each slice. Cut them in the middle to form triangle shapes.
2. Heat a pan and spread butter on it.
3. Toast all the pieces of bread, one by one, toasting only one side until they are slightly crispy.
4. Take a square-shaped glass bowl and place the bread pieces in a double layer. Set aside the top layer of bread for further processing.
Step 2
Milk Cream
1. Take 1 liter of pasteurized milk in a saucepan.
2. Separate 1 cup of milk and take 160ml of heavy cream. Beat the cream with a spoon and slowly add the 1 cup of milk until the mixture is thin. Add half a tablespoon (0.5 tbsp) of corn flour and mix well to ensure there are no lumps.
3. Heat the saucepan on medium heat until the milk boils.
4. Add 1 cup of condensed milk and adjust the sweetness to taste.
5. Add 10 gm of butter and keep stirring.
Pro tip: Butter enhances the taste of the cream and helps balance the consistency and prevent sticking to the pan.
6. Pour the mixture of milk, corn flour, and heavy cream into the saucepan.
7. Mix 1tbsp of extra corn flour with half a cup of cold water, then slowly pour it into the milk mixture.
8. Keep stirring until it thickens.
9. After 30 minutes of stirring over medium heat, the mixture should thicken but remain liquid.
10. Pour the hot cream into another plate, let it cool to room temperature, and then refrigerate it.
Step 3
Saffron Malai
1. Take 1 liter of raw milk and heat it over medium heat.
2. Add 3-4 cardamom pods and a medium-sized cinnamon stick.
3. Separate 1 cup of hot milk and soak 16 to 20 threads of saffron in it.
4. Add 1tbsp of sugar, or skip the sugar if you prefer less sweetness.
5. Continue boiling the 1 liter of milk until it reduces to 500ml (for raw milk) or 600ml (for pasteurized milk).
6. Add the saffron-infused milk and stir.
7. Turn off the heat and remove the excess spices.
Step 4
Assembly
1. Spread the milk cream on the first layer of bread.
2. Place the second layer of bread on top of the cream layer to form a sandwich.
3. Pour the saffron malai over the top of the dish and spread it evenly.
Step 5
Garnishing
1. For garnishing, use pistachios.
2. Soak 6-8 or more pistachios in water before starting the cooking process.
3. After soaking, peel the pistachios to reveal the green nuts. The green pistachios look great on this white dish and create a beautiful contrast.
4. Chop the pistachios into slices and spread them over the dish.
Enjoy your Shahi Tukda!
