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Shahi Tukra With A Twist

Who can resist delicious Shahi Tukra? Try our version which is soaked in a sugar syrup and cooked till a glorious golden brown colour. What’s the twist? It’s topped with a rich saffron infused vanilla custard that pours out like a lava dessert, leaving you wanting more!

I Made It

Ingredients

 

For vanilla custard sugar syrup:

  • Water 1 ½ cup
  • Sugar 1 ½ cup
  • Cardamom powder ¼ tsp
  • Saffron strings 3-4
  • Vanilla custard powder 2 tsp
  • Water 2 tbsp (mix vanilla custard powder with 2 tbsp water, mix well)

For saffron infused vanilla custard:

  • Milk 1 litre
  • Vanilla custard 5 tbsp
  • Sugar 8 tbsp
  • Saffron strings 5-6
  • Khoya 200g
  • Rose water 2 tsp
  • Pistachio, almonds crushed 1/3 cup

For fried bread:

  • 1 large loaf of bread without sliced
  • Desi ghee

Directions

For sugar syrup:

  • In a saucepan add water, sugar, saffron strings, cardamom powder and cook on medium heat until sugar dissolves.
  • Add vanilla custard powder mixture and cook for 4-5 mins on low heat.
  • Turn off the flame.
  • Let the vanilla custard sugar syrup cool to room temperature before cooling it further in the refrigerator.

For Saffron infused Vanilla Custard:

  • In a small mixing bowl, add vanilla custard, sugar, ½ cup of milk and mix together into a smooth paste so that there are no lumps. Set aside.
  • Heat the remaining milk in a heavy based bottom pan just till it simmers.
  • Next, add saffron strings, pistachios and almonds into the milk and cook for a further 5 mins on medium – low heat.
  • Gradually add vanilla custard powder mixture into the hot milk and mix continuously until the sauce has thickened.
  • Add khoya and arq-e-gulab and mix well.

Method for Assembly

  • Cut the loaf of bread into 3 inches height and 4 inches width. Make a hole about 2.5 inches into the bread.
  • Heat desi ghee in a deep fry pan and fry the bread slices in the hot ghee until golden brown. Pat off the excess oil from the fried bread and place on a plate lined with a paper towel.
  • (if you don’t want to fry, just bake them in preheated oven at 200degree c for 10 mins)
    Now dip the bread bowl/slice in the chilled vanilla custard sugar syrup for just about 10 seconds.
  • Arrange the coated bread pieces in a plate and fill the hold with the saffron infused vanilla custard.
  • Garnish with edible flowers, chandi warq and nuts before serving.
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