Diwali is a time of the year when even if you don’t buy, you would always have a couple of boxes of Indian sweets handy at home. Fortunately, I have never really had a sweet tooth, so barring a few, most of these sweets were never so tempting to me. If I were to tell my all time favorite Indian sweets, it would have to be Gaajar Halwa (a hot and sweet mish mash of carrots with nuts), Ghevar (the fluffy light sweet that we mostly get in the month of August) and Shahi Tukda (the sweet bread with rabri on top). The one I am making this Diwali is the third one- The shahi tukda. So here goes…
Shahi Tukda uses ingredients that you will always always have at home, I like the fact that there is need to rush for a last minute missing ingredient. The recipe here is handed down by my mother, I hope you will enjoy it. You need couple of slices of bread (white or brown but not wholegrain or multiseed), 1/2 a cup of ghee or clarified butter, 1 cup of full cream milk, 1-1/2 cups of sugar, 1 cup of water, two green cardamoms crushed, some pistachios and almonds to garnish.
Keep stirring on low heat as the milk boils.
2. On another stove put water in a pan to boil, add in the sugar and cook on low flame so it thickens, stir in crushed green cardamom powder. Keep stirring till you see that the syrup starts to pour in a runny single string,
Cut the edges of the bread slices and cut them into any shape you like, heat a small pan and slowly add clarified butter or ghee. Brown both sides of the slices. Add more ghee to the same or if you have the next batch of bread.
Finally take the browned slices and dip them into sugar syrup and arrange on a serving plate. Pour the thickened reduced milk rabri on top, garnish with slivered almonds and pistachios. Serve chilled and enjoy the spirit of Diwali!