Re: Shahi Tukray!
nabz: it's def not whipped cream...may be it's called all purpose cream or table cream in the US? I have posted the image above.
Re: Shahi Tukray!
This description i found on the net fits the cream i used:
"I believe that you are talking about the Nestlé cream that is sold in cans. This type of cream has been heat treated as part of the processing and this treatment makes it unsuitable for whipping. However if you place the can in the refrigerator for a couple of hours before you need it you will find that the cream is very thick without whipping. All you need to do is to stir gently to blend in any liquid that may have separated and then it is read to use. It is not really suitable for piping though."
Re: Shahi Tukray!
Thanks for the recipe..i will definitely try it. ^_^
Re: Shahi Tukray!
thanks Fingirl for your shahi tukray recipe. We don't have Nestle cream in the US in the local stores so I used sweetened condensed milk instead. I was testing it last night to make sure the taste is right plus I was using honey wheat bread for the first time and it turned out just fine. A little low on sugar which is something I prefer but hubbs added honey on top to make it sweet :D
I do bake mine. I don't like the liquidy soft texture of the unbaked kind.
Thanks for the recipe again! Much appreciated as it came in very handy! Will it for guests on Saturday now :)
Re: Shahi Tukray!
You're welcome...Rukhsarbibi! I'm glad you liked it! I hope your guests like it too.:)
I would suggest you try them again with cream....I think any canned or tetra-packed thick/table cream would do. Just make sure the pack/can you are using is the small size. It really does give the sauce more character.
Re: Shahi Tukray!
Thank you all for the great tips regarding the sauce....will try them all one by one...esp.with Ramzan/Eid coming up.
At least if I can't get hold of kulfis,I can use condensed milk/Nestle cream...always have those in the cupboard.
Btw...should you use rather stale-ish bread?
Re: Shahi Tukray!
This sounds 
I think I’ll try it some day.
Re: Shahi Tukray!
I made shahi tukray last week, my recipe was slightly different.
I used olive oil spread on both sides of the bread and toasted it till it was brown and crispy.
For the milk mixture, I used 1/4 gallon of half and half and almost 2 cups of whole milk. When heating the milk, I added crushed cinnamon, crushed almonds, pistachios, and coconut. Let it cook for a good half an hour, keep stirring while cooking, when milk changes to a nutty color add a can of sweetened condensed milk, stir for few more minutes. In a bowl, pour some hot milk mixture, layer the bread on top of the mixture, add more milk on top the bread. I had three layers. Garnish on top and let it cool. When it is cool, refrigerate for few hours.
It turned out pretty good. Picture is in the khana pakana thread.