Shahi Tukda is a rich dessert that hails from north India and is a close cousin of the famous 'Double ka Meetha' of Hyderabad. Many get confused between Shahi Tukda and Double ka Meetha as the ingredients that go in both are almost identical. However, the way they are both respectively prepared and served is slightly different. We will post the recipe for Double ka Meetha soon.
- 1 litre full-fat milk
- 1/2 cup raisins/sultanas
- 1 can (400g) of condensed milk
- Ghee to deep fry the bread
- 1 tablespoon cardamom
- Blanched almond slivers to garnish
- 6-8 slices of raisin toast/ bread
Mix the milk and condensed milk in a durable pan and boil until it reduces to half its original volume. Stir frequently to prevent from burning the milk. When this is done add the cardamom, stir well and remove from the heat.
Cut off the crust of the bread/ raisin toast and quarter the slices.
Heat the ghee on a medium flame. Deep fry the pieces of bread in the ghee until they are crisp and golden. Drain on paper towels. In the same ghee, sauté the raisins till they puff up. Remove from the ghee and drain well on paper towels.
Put a layer of bread pieces at the bottom of a flat serving dish and top with the thickened milk mixture. Keep adding layers of bread and the milk mixture alternating as you go, till all the bread and milk mixture is used up. Garnish the dish with the raisins and almond slivers, chill for an hour and serve.