Shahi Tukda

 

Ingredients: Milk: 2 1/2 ltr Sugar: 16 tablespoons 4-5 tblsp Milk powder Saffron: a pinch Bread Slices: 1 large packet Pistachio: 50 gm Saffron: a pinch again (for decoration) Oil: for deep frying Preparation: - Remove sides of bread slices and cut them in half diagonally. - Thinly slice the pistachio. Method: Boil milk in a big pot. Add a pinch of saffron, milk powder, sugar and let it simmer on low heat. In the meantime, in a sandwich maker place triangle shaped bread slices and toast it till dark golden brown (not burnt). Increase milk's heat n bring 1-2 boils and now remove from heat. Pour 2-3 serving spoons of milk in the bottom of the serving dish. Take out around 2 cups of milk in a bowl. Dip the toasted bread slices in the bowl's milk one by one and set them in the serving dish. Pour little bit milk from the pot and then place another layer of fried breads by dipping them in bowl's milk. Repeat making layers till you reach the top. Pour the remaining milk from the pot. If you have milk left in bowl, strain it through a strainer as you don't want bread crumbs on top. Garnish your Shahi Tukray with sliced pistachio and with an extra pinch of saffron, crushing them with fingers while sprinkling. Let it cool on room temperature first n then put it in refrigerator. Serve cool