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Name: Shahi Tukra
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: ; chopped; 6 Cardamom pods; lightly; 125 g Unsalted butter; clarified,; 1 284 millilit double cream; ; triangles; ; (4oz); 4 sl White bread; crusts removed; 2 tb Rosewater; ; cut into 8; 1 tb Pistachio nuts; shelled and; 2 tb Caster sugar; 1/2 ts Saffron strands

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INGREDIENTS

; chopped
6 Cardamom pods; lightly
125 g Unsalted butter; clarified,
1 284 millilit double cream
; triangles
; (4oz)
4 sl White bread; crusts removed
2 tb Rosewater
; cut into 8
1 tb Pistachio nuts; shelled and
2 tb Caster sugar
1/2 ts Saffron strands

Servings

INSTRUCTIONS

Place the cream and cardamon pods into a saucepan and bring to the boil over a moderate heat, add the saffron and reduce the heat. Simmer until the cream thickens slightly. Meanwhile place the clarified butter into a frying pan over a moderate heat. Heat the ghee in a frying pan over a moderate heat. Fry the bread triangles on both sides until golden brown. Place the fried bread on absorbent kitchen paper and sprinkle with half the sugar. Add the rosewater and the remaining sugar to the saffron cream and pass through a sieve. To serve, pour the sauce onto a plate or shallow bowl. Arrange the fried bread on top and sprinkle with the chopped pistachio nuts. NOTES : A rich, sweet sauce with unusual flavours complimented by crispy fried bread give an unusual Indian dessert.

NOTES

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Shahi Tukra

; chopped
6 Cardamom pods; lightly
125 g Unsalted butter; clarified,
1 284 millilit double cream
 ; triangles
 ; (4oz)
4 sl White bread; crusts removed
2 tb Rosewater
 ; cut into 8
1 tb Pistachio nuts; shelled and
2 tb Caster sugar
1/2 ts Saffron strands

Place the cream and cardamon pods into a saucepan and bring to the boil  over a moderate heat, add the saffron and reduce the heat. Simmer until the  cream thickens slightly.    Meanwhile place the clarified butter into a frying pan over a moderate  heat.    Heat the ghee in a frying pan over a moderate heat. Fry the bread triangles  on both sides until golden brown. Place the fried bread on absorbent  kitchen paper and sprinkle with half the sugar.    Add the rosewater and the remaining sugar to the saffron cream and pass  through a sieve.    To serve, pour the sauce onto a plate or shallow bowl. Arrange the fried  bread on top and sprinkle with the chopped pistachio nuts.        NOTES : A rich, sweet sauce with unusual flavours complimented by crispy  fried bread give an unusual Indian dessert.

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Nutrition

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Serving Size: 1 Serving (150g)
Recipe Makes: 1 servings

Calories: 98
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.5mg		0 %
Potassium 6.5mg		0 %
Total Carbohydrate 25.2g		7 %
	Dietary Fiber 0g	0 %
	Sugars, other 25.2g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 98

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