Shahi Tukra



1 lt full fat milk
8 Supreme Green Cardamom Pods
3 tbsp sugar
10 slices of bread. Trim the crusts and slice in half
Oil for shallow frying
¼ cup Supreme Pistachios, chopped
Edible rose petals

Sugar Syrup:
300g sugar
300 ml water
1 Supreme Cassia Quill
Generous pinch of saffron


In a heavy based pot bring milk, green cardamom pods and sugar to a boil over medium heat. Then lower heat and stirring occasionally simmer for 1 hour or until milk reduces to half. Remove from heat and set aside to cool. In the meantime, add all the ingredients for the sugar syrup into a saucepan and bring to a boil over medium-low heat. Simmer for 10 minutes until the syrup thickens. Heat enough oil in a frying pan to shallow fry. Fry the slices of bread in batches until golden brown. Remove and drain on kitchen paper. Preheat the oven to 180°c and grease and bake the dish. Dip each fried slice of bread in the syrup and lay on a baking dish. Now, strain and pour the cooled milk over the bread and scatter half of the chopped pistachios. Bake in the oven for 15-20 minutes. Remove from the oven and allow to set and cool slightly. Scatter remaining pistachios and rose petals and serve.

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