Shahi Tukda

By Chef Amandeep Singh

Ingredients:

6 slices of bread

1 cup milk

1 cup sugar

1/4 cup ghee (clarified butter)

1/4 cup cashews, chopped

1/4 cup almonds, chopped

1/4 cup raisins

1/2 teaspoon cardamom powder

A pinch of saffron strands (optional)

Silver vark (edible silver foil), for garnish (optional)

Method:

Trim the edges of the bread slices and cut them into smaller pieces or quarters.

Heat ghee in a pan over medium heat. Fry the bread pieces until they turn golden brown and crisp. Remove them from the pan and set them aside on a paper towel to drain excess ghee.

In the same pan, add cashews, almonds, and raisins. Sauté them until they are golden. Remove and set aside.

In another pan, bring the milk to a boil. Reduce the heat and add sugar, cardamom powder, and saffron strands (if using). Mix well and let it simmer for a few minutes until the sugar dissolves and the milk thickens slightly.

Add the fried bread pieces to the milk mixture. Gently mix to ensure the bread is coated with the milk.

Allow the bread to soak in the milk for about 10-15 minutes, letting it absorb the flavors.

Serve the Double Ka Meetha warm, garnished with fried nuts and silver vark.