- For the Bread Slices
- 8 Bread slices
- Ghee/oil for frying
For the Rabadi (Milk Sauce):
- 1-1/2 cups Full cream milk
- 4 tbsp Condensed milk
- 1/2 slice Bread, crumbled
- 1/4 tsp Cardamom powder
Making the Shahi Tukra:
- Combine the ingredients for the rabadi in a non-stick saucepan, put on medium heat and bring to a boil while stirring continously.
- Once it starts to boil, reduce the heat and simmer the liquid until it starts to become thick.
- Take it off the heat when it has thickened to your liking and let cool. (Keep in mind that it will become thicker after it has been taken off heat, so don’t keep it on heat for too long.)
- Cut the bread pieces into triangles and remove the crumbs.
- Put a frying pan on medium fire and add about 2 tbsp each of oil and ghee.
- When the mixture heats up slightly, fry the bread pieces until they turn a light to medium brown on both sides (you would need to do this in batches, adding more ghee and oil – just be careful not to let the oi/ghee smoke).
- When you are ready to serve, arrange the fried bread pieces in a serving dish/plate and pour the rabadi over it.
- Let stand for a bit to allow the bread to soak up the sauce and garnish with chopped nuts if desired.
- If you like you desssert cold, put the serving dish in the fridge for about 10 to 15 minutes, take out and serve.