Wednesday, April 11, 2012

A Royal Dessert


I first had this in my Aunt’s house decades ago and the taste lingered on my tongue for years. I found the recipe while browsing through an ancient cookery book and it fast became a favourite with everyone who tasted it.
Rabri or Shahi Tukra as it is called is said to have its origins in Pakistan and a heritage of the rich cuisine prevalent during the Mughal Period. An exotic bread pudding with raisins, nuts and spices this is A Royal Dessert fit for kings and queens.

The Recipe

4 slices of bread cut into 4 triangles each; ghee for frying bread; sugar to taste; 2 cups milk; 2 tbsp almonds and raisins; 3 cardamoms powdered; ½ tsp almond essence; edible silver foil for garnish.

Heat ghee in a non stick pan and fry bread on both sides until golden brown. Arrange in a shallow glass dish in layers. Boil milk and sugar till thick and reduced. Remove from heat. Stir in essence and cardamom powder and pour over the fried bread. Scatter the raisins and almonds on top. Cool completely. Garnish with silver foil and refrigerate overnight. Serve cold. Indulge in and thoroughly enjoy A Royal Dessert!

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