Special Shahi Tukray

Ingredients

• 1 L Milk
• 0.5 cup Cream
• Sugar for custard milk (The amount is not legible in the supplied source text.)
• 1 tsp Green cardamom, crushed
• 3 tbsp Custard powder
• 2 tbsp Pistachios, chopped (Used in the custard milk; additional pistachios are used for garnish as required.)
• Almonds, chopped (Added with the chopped pistachios; the quantity is not clearly visible in the supplied source.)
• 10 Bread slices (Triangles are cut from the slices; slightly stale bread may also be used.)
• Dalda canola oil (For frying; amount not specified.)
• 0.75 cup Sugar for syrup
• 0.5 tbsp Kewra water
• 3 Green cardamom pods (Broken before adding to the syrup.)
• 1 cup Water (For the sugar syrup.)
• Lemon juice (A few drops, to help prevent crystallization and keep the syrup shiny.)
• Pistachios, sliced (For garnish, as required.)
• Almonds, sliced (For garnish, as required.)
• Dried rose petals (For garnish; crinkle or lightly crush before sprinkling.)
• Chandi warq (edible silver leaf) (For garnish.)

Steps

1. 1

   Whisk the milk and cream together in a saucepan. Add the sugar for the custard milk and crushed green cardamom.

2. 2

   Bring the milk mixture to a boil over the heat.

3. 3

   Add the custard powder and the chopped pistachios and almonds while mixing. Cook over a medium flame until the custard milk thickens slightly, about 2–3 minutes.

4. 4

   Bring the custard mixture to a boil once more. It should be thick enough to coat and hold on a spoon. Remove it from the heat and let it cool; set aside.

5. 5

   Heat the Dalda canola oil in a pan over a medium flame.

6. 6

   Cut the bread slices through the center to make triangles. Slightly stale bread may be used as well as fresh bread.

7. 7

   Fry the bread triangles in the hot oil over a medium flame until golden brown on both sides. Remove them and drain off the excess oil. Fry the remaining bread in the same way and set aside.

8. 8

   Prepare the syrup in a saucepan by adding the sugar, kewra water, three broken cardamom pods, water, and a few drops of lemon juice.

9. 9

   Cook the syrup over a medium flame until the sugar dissolves, the cardamom becomes fragrant, and the syrup turns lightly sticky. Set it aside.

10. 10

    Dip each fried bread triangle into the warm syrup for only 1–2 seconds, allowing excess syrup to drain away.

11. 11

    Arrange the syrup-coated bread on a serving dish. Spoon the prepared custard milk over the bread so it can soak in, including over the top surface.

12. 12

    Garnish with sliced pistachios, sliced almonds, crinkled dried rose petals, and edible silver leaf. Serve the shahi tukray after assembly.

Notes

The source does not clearly show the quantity of sugar used in the custard milk or the amount of almonds added to the custard. Saffron is mentioned in the transcript as an optional addition, but the creator says it was not added, so it is not included as an ingredient. The custard milk should be cooled before assembly, while the bread is dipped briefly in warm syrup.

Nutrition per serving

• dessert
• Eid
• South Asian
• Pakistani
• vegetarian
• bread dessert
• fried
• festive