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Shahi Tukda With Apricot Sheera Recipe
Golden slices of fried bread in a warm heavy custard cream, flavoured with a layer of apricot compote and topped with a marscapone cream.
- Total Cook Time 55 mins
- Prep Time 15 mins
- Cook Time 40 mins
- Recipe Servings4
- Medium
Ingredients of Shahi Tukda With Apricot Sheera
- 1.5 liter milk
- 1 stick cinnamon
- 2 green cardamom (elaichi)
- 2 1/2 cups sugar
- Few strands saffron
- 12 slices white bread
- 300 ml cooking oil
- 2 1/2 Tbsp mascarpone cream
- 2 Tbsp of heavy double cream
- 50 gms apricots (small and dry with seeds)
How to Make Shahi Tukda With Apricot Sheera
HideShow Media1.
Boil 1.5l milk, add 1 stick cinnamon and 2 pcs elaichi (green)
2.
Add in 4 tbsp heaped with sugar.
3.
Cook the milk for approximately 6 minutes.
4.
Layer saffron in a serving dish and pour 2 ladles (approx 4 tbsp) of the milk mixture on top.
5.
Cut squares of white bread, and heat oil to deep fry in a pan.
6.
Add a star anise to the oil to flavour it.
7.
Once the star anise is bubbling, remove from the oil.
8.
Fry the bread squares till golden, and drain excess oil on a napkin.
9.
Place bread in milk mixture with saffron and let it soak for 5 minutes.
10.
In a large bowl, whisk 2.5 tbsp of mascarpone cream. Add in 2 tbsp of heavy double cream and 1 ladle of milk mixture.
11.
Whisk thoroughly, and place in fridge to chill for 10 mins.
12.
Boil sugar in 1 cup. Quarter apricots and infuse with sheera.
For plating:
1.
On a plate, layer a little apricot on the base.
2.
Place a slice of soaked bread on top.
3.
Spoon a little mascarpone mixture between layers of 3 slices. Drizzle some apricot sheera on top.