Shahana Shahi Tukray

Name: Shahana Shahi Tukray
Total time: 90 min
Ingredients: 1 l + 3–4 tbsp Doodh; ½ cups Cream; 1 ¼ cups Sugar; 1 tsp Hari elaichi crushed; 3 tbsp Custard, powder; 2 tbsp Pistachio, chopped, sliced; 2 tbsp Badam chopped; as needed Canola oil; 10 Bread; ½ tbsp Kewra water; 3 Hari elaichi; Lemon; as needed Badam sliced; as needed Chandi warq

By Food Fusion · 90 min

Ingredients

Doodh1 l + 3–4 tbsp
Cream½ cups
Sugar1 ¼ cups
Hari elaichi crushed1 tsp
Custard · powder3 tbsp
Pistachio · chopped, sliced2 tbsp
Badam chopped2 tbsp
Canola oilas needed
Bread10
Kewra water½ tbsp
Hari elaichi3
Lemon
Badam slicedas needed
Chandi warqas needed

Instructions

Make the custard milk: whisk the milk and cream in a wok, add the sugar and crushed cardamom, and bring to a boil over heat.
Add the pistachios and almonds and stir well.
Whisk the custard powder with 3-4 tbsp milk, pour into the milk, and cook on medium heat for 2-3 minutes until slightly thickened.
Turn off the heat. The custard milk is ready; set it aside.
Heat oil in a pan to 160°C (320°F).
Cut the bread slices diagonally and fry in the hot oil on medium heat until golden brown on both sides.
Make the syrup: in a pan, combine the sugar, kewra water, cardamom, 1 cup water and lemon juice. Heat on medium until the sugar dissolves. Set aside.
Dip the fried bread in the warm syrup and arrange on a serving dish. Pour the custard milk over, then garnish with pistachios, almonds and silver leaf.

Summarized from Food Fusion's video. Watch it for the details.

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