Ok so we have been invited to a potluck dinner tomorrow night and I’m thinking of making shahi tukray. Has anyone had experience making it from the recipe posted on this website? Also has anyone heard of an akhrot ka halwa? I once had it at a davat and it was the yummiest thing I’ve ever tasted!
for reference:
Shahi Tukray by Sheal
ingredients
•
• 6 slices of white bread
• Pistachios (preferred amount)
• Almonds (preferred amount)
• Seeds from 5 Cardamom Pods
• Khoya (preferred amount)
• 5 tbsp. Sugar
• A dash of Yellow Food Color
• Rose Water Essence (Kevera)
• 4 tbsp. Cooking Oil
• 1 liter of Whole Milk
Procedure
Heat oil in a frying pan and when oil is well hot, fry the slices of white bread until it is lightly brown on both sides. Remove and set aside.
Heat milk in a saucepan until it comes to a boil. Add cardamom seeds, sugar and yellow color into milk and cook until milk thickens well. Add rose water essence, mix and remove from heat.
Arrange the fried bread slices in a deep pan or deep tray. Pour milk mixture over the bread slices. Garnish with khoya or ricotta cheese, pistachios and almonds and serve.
Pkgirl, I will write later about the walnut halwa, I have a good recipe , just got to find it …
This tukray recipe by sheal is fantastic , I have tried it and mashallah they came out perfect … so do try it , I know you will be pleased by the end result
One and a half cup walnuts
two cup Milk powder
6-7 green cardamom
Fresh milk two and a half cups ..
Khoya one cup
Ghee or oil three tablespoons
Sugar 3/4 cup
In a pan start boilingon low flame, the fresh milk, sugar and some crushed cardamom , until its reduced and become thicker consistency.
In another pan warm the ghee add one cardamom and some mishmish then add the milk powder, khoya and the walnuts ... now start the bhuno process until the mixture looks very nicely blended ...
then add the boiled thick milk and cook for another 20 minutes. When the milk dries out , put off the flame .. Cook the halwa and enjoy ...
Reha , halwa can be made out of anything in the world , never get surprised
Sahar, since i cant seem to find khoya here in the UK either , what i normally do is , that when the halwa is ready , take some extra nido powder and sprinkle half spoon first , the nstir , then add some more powder , then stir … add some more powder and stir again .. but dont stir so much so that the milk will get mixed into the halwa … that serves as khoya for me … nakli khoya
… is it on the portal yet?
mishmish nahi CB kishmish 
sub kai saamne nai 
