We all love to have deserts at the end of every cherish lunch or dinner. Sometimes we don’t bother about calories and just enjoy our lives with its fullest. Foody people like me will appreciate my words 🙂 Anyways today I will share a very famous desert recipe with you all. I believe in the saying- old is gold and love to have traditional dishes. So here we go. I will share the recipe of Hyderabadi Sahi Tukra today.
Serving ideas – Now I am just tutorial purpose sharing the recipe for 4 people. If you want to make so many of these, just multiply the amount of ingredients used.
• You can also cut the breads in triangular shape. As this is very common I have cut it in rectangular shape.
• If you lack milk or you have no enough milk in handy, just add some milk power to make the proper consistency of the malai (khir). But make sure that there is no limp formed.
• You can also use strawberries for garnish purpose instead of cherry.
• Don’t stop stirring to avoid adhesion of the malai with kadhai (cooking pot).
• Also if you stop stirring during the khir making, you may not get that smooth effect in it.
• Use oils if you have problem with ghee.
• If you don’t like much sweetness just take less amount of sugar.
• I have used skimmed milk here but you can use full cream milk. That is your choice.
Hyderabadi Sahi Tukra Recipe
Author: Debarati Ghosh
Fresh Bread- 4 pieces
Milk- 450 ml
Sugar- 4 table spoon
Cashew nut – 30 g
Raisin (kismis) – 30 g
Cherry – 4-5 cutter into slices
Ghee for fry
Cardamon- 2 or 3 for flavour.
Cut the brown edges of the breads neatly. Then cut the breads into rectangular or triangular pieces.
Then add ghee to the kadhai. When the ghee gets warm, place the breads into the kadhai.
Deep fry the breads until they turn into golden brown color. Make sure they are crunchy enough to bite.
After frying keep the breads on a tissue paper to avoid excess ghee.
Then in an another kadhai ( nonstick preferably ), pour the milk. Then start to stir continuously.
Add cardamon for some flavour in khir/ malai.
Don’t stop stirring to avoid adheshion of kadhai and malai. Add sugar into the malai.
Stir until the contents turn into a semi thick smooth paste of malai. Don’t overcook as malai tends to thicken after coming to home temperature.
Now keep the malai for cooling down. In the mean time you may make slices of cherry. If you don’t want to use full sized cashew and raisin, also chop them.
Now the malai comes to normal temperature. Take the breads one by one and spread the malai thoroughly on the them carefully with a knife or something like that with which you are comfortable.
Garnish sahi tukras with cashew, raisin and cherry slices and your Hyderabadi sahi tukra is ready.