Ingredients:
- Naturals Malai ice cream – 5 scoops
- Condensed milk – 25 gm
- Cardamom (elaichi powder) – ¼ tsp
For Bread Slices
- 4 bread slices
- Ghee – 4 tbsp
For The Sugar Syrup
- Sugar – 200 gm
- Water – 500 ml
- A few strands of saffron
For Garnishing:
- Chopped nuts and dried rose petals for garnish
Instructions:
-For the rabdi
-Bring the Naturals Malai ice cream to a boil in a deep non-stick pan, while stirring occasionally.
-Remove the froth formed on top to the sides of the pan using a flat spoon and keep boiling the malai till it reduces to half its quantity, while stirring occasionally. It will take approx. 15-20 minutes.
-Add condensed milk and cook on a medium flame for approx. 10 to 15 minutes, while stirring occasionally.
-Add the cardamom powder and mix well. Keep aside to cool for 10 minutes
-Refrigerate for half an hour. The rabdi will thicken slightly.
-For shallow frying the bread slices, Cut circles from each slice.
-Heat the ghee in a non-stick pan and shallow-fry all the bread triangles for 2 to 3 minutes or until they turn golden brown in colour on both the sides.
For the sugar syrup
– Combine the sugar and water in a pan. Mix well and cook on a high flame for 4-5 mins or until the sugar syrup is of one thread consistency.
-Switch off the flame and add the saffron strands and cardamom powder. Mix well and keep it aside.
-Dip each shallow-fried bread circle in the sugar syrup one by one till the syrup coats the bread slices completely.
-Pour the chilled rabdi evenly over the bread slices.
-Garnish with pistachios, dried rose petals and saffron.
Serve Shahi Tukda immediately or serve chilled!
