SHAHI TUKRA, a dessert of sliced bread, milk, cream, sugar and saffron, is another left-over from the days of the Moghuls.


Bread – 4 pieces
Sugar – 1/4 cup
Water – 1/4 cup
Cardamom Powder – a pinch
Saffron – few strands
Milk – 1 cup
Mixed nuts – cashew, almond, pista chopped – 1 tablespoons


Mix sugar and water and bring to boil. Allow to boil for five to ten minutes in a low flame. Remove and keep aside. (I used the left over jeera from the gulab jamun).

Boil milk and reduce the heat and allow to boil for few more minutes. Add cardamom powder and saffron in the milk and stir well.

Soak the Bread toasts in the zeera for three to four minutes. Take it out and arrange it in a plate. Sprinkle the chopped nuts and pour the milk over it. Refrigerate for one to two hours and serve.


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