| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
New, Superchefs |
3 |
servings |
INGREDIENTS
| 3 |
sl |
Thick bread |
| 100 |
g |
Pure ghee; (3 1/2oz) |
| 200 |
ml |
Sugar syrup; (7fl oz) |
| 500 |
ml |
Milk; (17 1/2fl oz) |
| 75 |
g |
Sugar; (2 1/2oz) |
| 40 |
g |
Milk powder; (1 1/2oz) |
| 1/2 |
ts |
Saffron |
| 1/2 |
ts |
Cardamom powder |
| 2 |
ts |
Pistachio puree |
|
|
A few saffron strands |
| 2 |
ts |
Sweet basil |
| 1 |
|
Sheet silver leaf |
| 1/2 |
ts |
Almond slivers |
| 1/2 |
ts |
Pistachio slivers |
INSTRUCTIONS
FOR THE SHAHI TUKRA
FOR THE SAUCES
Cut each slice of the bread with small star cutters – 3 stars per
slice. Heat the pure ghee and fry the bread until golden. Remove and place
in the sugar syrup. Soak the bread for 1 minute in the syrup, then remove
and place on a wire rack to drain and cool.
To make the sauces, heat the milk and milk powder mixture and bring to the
boil. Keep stirring at regular intervals until the milk reduces by three
quarters and thickens. Remove from the heat and add the sugar. Mix well and
divide into three seperate bowls.
In the first bowl add the saffron into the base sauce and stir. Cool and
refrigerate. In the second bowl, add the green cardamom powder into the
base sauce and stir. Cool and refrigerate. Finally, in the third bowl add
the pistachio puree and sweet basil puree to the base sauce. Stir, cool and
refrigerate.
To serve, place three stars on each plate and pour the sauces seperately
onto each star. Garnish with the silver leaf and place saffron strands on
the safron sauce, almond slivers on the green cardamom sauce and pistachio
slivers on the pistachio and sweet basil sauce.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“It’s not how you start, it’s how you finish that counts”