SHAHI TUKDA

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Awadh’s answer to the English Bread n Butter Pudding. The cooks were so amazed at the softness of the English dessert that they took on the challenge to make a dish that surpasses the English.

Ingredients
• 8 nos Sliced Milk Bread                                                    • 300 ml Canola oil
• 1.5 lt Full Cream milk                                                        • 400g Sugar
• 1 tbsp Saunf                                                                           • 1 g Saffron
• 2tsp Kewra Water                                                               • 2 tsp Rose Water
• 50 g Pista Slivers                                                                • 50 g Almond Slivers

Method
1. Heat milk in a heavy bottom pan and add saunf, sugar, saffron, khoya, green cardamom powder, kewra and rose water. Bring to one boil and take off fire.
2. Cut the sides of the bread slices.
3. In a mahi tawa/wide paraat gently heat canola oil. Add the bread slices and on a low heat shallow fry them on both sides turning frequently. Take care not to break or burn them.
4. Now increase the heat and from one side start pouring the flavoured milk into the paraat. Take care as there will be a lot of steam produced.
5. Lower the heat and cook till all the milk is absorbed by the bread.
6. Remove from fire and keep in refrigerator to cool down completely. Slice some and plate it. Enjoy at cold temperature.

Note  
Size of the paraat should be such which can fit into the refrigerator.

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