Mughlai Shahi Tukda

Name: Mughlai Shahi Tukda
Total time: 1800 s
Yield: 8-serving
Cuisine: Indian
Ingredients: 1 milk ltr Full fat; 400 grams condensed milk .; 8 - 10 bread pieces of; pinch saffron . A; 1 tsp elaichi powder (cardamom powder); Fresh cream; almonds pista raisins , , for garnish

Divya Nigeth @cook_7805559

Brisbane,QLD

Mughlai Shahi Tukda

Divya Nigeth @cook_7805559

Saved

Ingredients

30 mins

8-serving

1milk ltr Full fat
400 gramscondensed milk .
8 - 10bread pieces of
pinchsaffron . A
1 tspelaichi powder (cardamom powder)
Fresh cream
almonds pista raisins , , for garnish

Saved

Steps

30 mins

1

In a vessel boil 1 ltr milk.. Full fat milk is preffered.
2

Boil milk on low flame for 5 mins.Add 400grams of condensed milk to it and stirr well.Add a pinch of Saffron and 1 tsp of elaichi powder.Keep aside.
3

Cut the bread pieces(8-10) in triangle shape.No need to remove the sides.
4

Toast it on a flat tawa with butterapplied on both sides of bread pieces.I used ghee as it gives good aroma and taste.
5

After you fry the bread pieces arrange in a nice serving dish.On top of bread pieces apply cream.
6

Now pour the milk mixture on the bread slowly, covering all sides of the dish.
7

Once it starts soaking garnish your shahi tukda with crushed almonds pistachio and raisins.Also decorate with some saffron on top.
8

Keep it in fridge for atleast 1-2 hours before serving.