SHAHI TUKRHA

THE BREAD

Trim the slices of bread and shape them in neat circles using a cutter. Heat ghee in a pan and fry till golden-brown and keep aside

THE DRY FRUIT

Blanch and remove the skin of almonds and pistachios and make into fine slaves.

THE SUGAR SYRUP

Prepare syrup by dissolving sugar in water (approximately 1 and ½ cup). Add a drop of kewra and half tsp of cardamom powder.

Pour fried breads and soak it for 3 to 4 minutes. Remove and keep aside.

THE MILK

Boil milk in a thick bottomed pan and simmer on low heat till it is reduced to ¼th its original volume. Sprinkle a drop of metha itter essence. Add remaining cardamom powder.

Place prepared breadsroundels gently in the pan and simmer on very low heat till almost all the milk is absorbed. This requires extreme care as the bread slices may crumble and keep aside

Take prepared breads roundels and pour rabarhi on top and add

Chironji seed. Now,layanother breadon the top of it and again pour rabarhi on top and garnish with almonds and pistachios.

Add the strands of saffron and drape with silver leaves. Serve at room temperature or cold.

(Courtesy: Chef de Cuisine Ashwani Kumar, The Leela Ambience Convention Hotel)