Khajoori Shahi Tukra

Ingredients list for Khajoori Shahi Tukra

• 1 cup Dates
• 8 slices Bread
• to shallow fry Pure ghee
• 10-12 Pistachios blanched and sliced
• 8-10 Almonds blanched and sliced
• 1/2 teaspoon Green cardamom powder
• 5 cups Milk
• 1/2 teaspoon Sugar
• to garnish Silver warq
• 1/2 teaspoon Rose water

Method

1. Trim the crust and cut each bread slice into round shape with a cookie cutter or a katori. Heat two to three tablespoons of pure ghee in a pan and shallow fry the bread pieces for about a minute, turn over and fry about a minute more or until light brown and crisp. Remove and place on an absorbent kitchen paper.
2. Finely chop seedless dates, add green cardamom powder and mash thoroughly with a rolling pin. Reserve one tablespoon of sliced pistachios and almonds for garnish and add the remaining to the dates and mix well.
3. Divide this mixture into four equal portions. Place a portion of the date mixture on a piece of fried bread, cover with another piece of fried bread and press to secure.
4. Meanwhile, bring milk to boil, reduce heat and simmer for ten minutes, stirring continuously or until the quantity is reduced by half. Add sugar and continue to simmer for five minutes, stirring continuously.
5. Dip stuffed bread pieces in this mixture for half a minute, remove and keep aside. Cook the remaining milk for five to six minutes, stirring continuously or until it thickens to a coating consistency. Remove from heat and chill.
6. Place soaked bread pieces on a serving dish, pour chilled reduced milk on top, apply silver varq and top with reserved pistachios and almonds. Serve sprinkled with rose water.

Nutrition Info