Spicyana

Shahi tukde, my way
For JFI- Diwali treats at Vee’s place
and for VCC Q3 at My Dhaba

Sometimes a single problem might result in many interesting solutions, when mankind looked at a stale leftover piece of bread as a problem; many solutions sprang up all over the world as bread puddings of all different sorts. There is of course the English bread pudding, which eventually became universal in appearance , bodding ( what a lovely name !) which is Belgian, and along with many other forms of this pudding there is the Indian version called Shahi tukde (Shahi tukre). “Shahi” is a splendid word, and when you see it as a prefix to the name of a dish, expect a royal treat. Rich creamy gravies, captivatingly perfumed rice preparations, sumptuous desserts topped with edible silver foil (varq), “shahi” is a word to look for in an Indian restaurant menu. .You can find an authentic version of this fantabulous dessert here. The recipe I used is slightly different, and rich in pistachios and cashew nuts. Being a lesser mortal, I do not generally stock up silver leaves; wish I had some to decorate this dessert!

Wish you a very happy Diwali

White bread pieces – 15 (~ 5cm x 5cm)
Evaporated milk – 11/2 cup
Pistachios
Shelled, skinned – 2 tbsp
Crushed – 3 tbsp
Cashew nuts – ½ cup
Milk – 2 1/2 cups
Fresh cream – 2 tsp
Cardamom – crushed 3 pods
Rose water – ¼ tsp
Ghee or oil – for shallow frying bread pieces.
Sugar – 1 cup + 2 tbsp + 1 tsp
Water – 1 cup

Soak Pistachios and cashew nuts in 1 cup of milk for 1-2 hrs. Mix sugar and water, boil till a thick syrup forms. Add rose water and keep. Shallow fry bread slices till the edges are golden brown. Drain on paper towels. To the soaked nuts, add 1 cup of milk and grind to a fine paste in a blender. Add ½ cup of evaporated milk and 2 tbsp sugar to the mixture. Cook in a thick bottomed pan with constant stirring till the mixture thickens (takes 5-8 minutes). Add crushed cardamom, cool. In a bowl mix 1 cup evaporated milk,1/2 cup fresh cream ,1 tsp sugar and 1 crushed pod of cardamom Dip bread slices in sugar syrup quickly and arrange 5 pieces on a plate , top with the nuts+ milk mixture ( use a pastry bag so that you can easily pipe a blob on to the bread piece). Cover with bread and repeat layering till you get 5 neat stacks of 3 bread pieces each with the milk mixture in between. Drizzle the cream + milk mixture on top and decorate with crushed nut mixture. The above directions are for individual plating of this dessert, can be arranged in a baking dish as a single layer of bread pieces and milk mixture. Chill and serve

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