Shahi Tukda With Apricot Sheera Recipe

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Shahi Tukda With Apricot Sheera
  • Chef: Poppy Agha
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Golden slices of fried bread in a warm heavy custard cream, flavoured with a layer of apricot compote and topped with a marscapone cream.

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

  • 1.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.