Shahi Toast or Shahi Tukre
This dish is also known as Double ka Meetha. It is a very easy dish to make. It was one of our family favourite when we were children. This has to made just before serving, otherwise, bread goes soggy. This dish is quite sweet, so two pieces per person are usually enough. Serves 4
Edited April 2020
2 slices of white bread, crusts removed and cut into quarters. In pictures here, I have used leftover Baguette, two slices per person
1/2 cup (approximately ml.) Ghee or clarified butter for deep frying
1/2 cup sugar
1/2 cup water
A few strands of saffron
1 tsp. green cardamom seeds, crushed (optional).
1 tbsp. thinly sliced pistachio nuts and almonds
1 tbsp. raisins
1/2 cup whipped or double cream/vanilla ice cream/
Boil sugar and water for five minutes, until you get 1 thick thread/wire/string or 2 wire consistency. Turn heat off. See Syrup. This takes no more than another 4-5 minutes or even less.
Add saffron and cardamom, keep aside.
Heat ghee in a frying pan to .medium hot.
Fry bread pieces in ghee, until golden to red brown and crisp. Take out and keep aside on kitchen paper.
Dip bread slices into sugar syrup for 30 seconds, turning them over to coat on all sides. Do not leave soaking.
Take them out and arrange on a serving plate.
Garnish with finely chopped pistachios.
We prefer to eat them on their own, but traditionally they are served with Rabri, condensed milk Indian Dessert (you only need 1/4th the amount given in this recipe). You can serve them with a dollop of whipped cream or soft vanilla ice-cream. Do not add these too long in advance of serving, or the Shahi toasts will get soggy. The toasts should be crunchy and crisp. If I serve them with Rabri milk pudding, make it well in advance and chill it. I serve it on the side, rather than on top of the toasts like served by chefs these days, to avoid the toast getting soggy.