Shahi Tukra
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Recipe courtesy of Maneet Chauhan

Shahi Tukra

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  • Level: Advanced
  • Total: 2 hr 5 min
  • Active: 45 min
  • Yield: 10 to 12 servings





Special equipment:
a deep-fry thermometer; a 2-inch square cutter
  1. For the cake: Preheat the oven to 350 degrees F. Line a half-sheet tray with parchment paper and spray with cooking spray.
  2. Add the butter and sugar to the bowl of a stand mixer fitted with a paddle attachment and beat until fluffy. Add the eggs one by one and mix until just combined. Sift together the flour, cardamom powder, baking powder, baking soda and salt into a bowl. Add the flour mixture, milk and nuts to the stand mixer and mix on low speed until just combined (do not overmix). Pour the batter into the prepared sheet tray and spread evenly with a spatula. Bake until golden, 25 to 30 minutes. Allow to cool to room temperature.
  3. For the rabri: Add 1/4 cup water to a large Dutch oven or heavy-bottomed pot (this prevents the milk from getting burnt). Pour in the cream, milk, milk powder, cardamom and saffron and turn the heat on to medium-high. Bring to a boil, stirring constantly, then reduce to a simmer and cook over medium-low heat until the milk is reduced by almost half, about 20 minutes. Add the condensed milk and cook, stirring constantly, until the consistency is thick, just a couple more minutes.
  4. Heat 1 inch melted ghee in a 14-inch cast-iron pan to 350 degrees F. Line a sheet tray with paper towels.
  5. Cut the cake into squares using a 2-inch square cutter. Fry each piece of cake in the ghee until golden on both sides, about 2 minutes per side. Drain on the paper towels.
  6. Pour some of the warm rabri onto a large serving platter and top with the fried cake pieces. Drizzle more rabri on the cake pieces.
  7. Garnish the platter with the chopped mixed nuts, gold leaf, edible flowers, mint leaves and pomegranate seeds.