Kesar Pista Custard In Rusk Shahi Tukda Bowl

Name: Kesar Pista Custard In Rusk Shahi Tukda Bowl
Total time: 1500 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 8 Milk Rusk; 2 cups Milk; 1 1/4 cup Sugar; 3/4 cup Water; 1 tbsp Butter; 1 Cardamom; A few Saffron threads; 3 tbsp Kesar Pista Custard powder; 1 tbsp finely chopped Pistachios

Sanuber Ashrafi @tasty_treatbysanu

Jamshedpur

#rr
Shahi Tukda is a must have Ramadan dessert from Mughlai cuisine, which is made from toasted bread and creamy milk pudding. I have made it from Rusk and kesar pista flavoured custard milk.

Sanuber Ashrafi @tasty_treatbysanu

Jamshedpur

#rr
Shahi Tukda is a must have Ramadan dessert from Mughlai cuisine, which is made from toasted bread and creamy milk pudding. I have made it from Rusk and kesar pista flavoured custard milk.

Saved

Ingredients

25 minutes

2 servings

8Milk Rusk
2 cupsMilk
1 1/4 cupSugar
3/4 cupWater
1 tbspButter
1Cardamom
A fewSaffron threads
3 tbspKesar Pista Custard powder
1 tbspfinely chopped Pistachios

Saved

Steps

25 minutes

1

Brush butter on a pan and toast the rusk on it.
2

Make sugar syrup from 1 cup sugar, ¾ cup water, cardamom and few saffron threads.
3

Put toasted rusk in sugar syrup and leave it for a minute.
4

Remove from sugar syrup and arrange in a greased cupcake mould like bowl shape.
5

Bake in oven for 10 minutes on 180°C.
6

Boil milk in a pan and add ¼ cup sugar.
7

Make a paste from kesar pista custard adding in ¼ cup water.
8

Add this paste into boiling milk and sugar and mix well.
9

Stir continuously to avoid lump and cook for 2 minutes on low heat.
10

Remove rusk cups from cupcake mould and fill the custard in it.
11

Garnish with chopped pistachios and saffron threads and serve.