Shahi Toast

27Jul09

After all the talk about gulab jamuns and rasagollas over the past few weeks, today I finally could not resist walking determinedly into the kitchen to actually make something sinfully sweet. And I made something that I was dying to try out. Shahi toast as made by Amrita, who is the wife of my colleague and friend Piyush. This young lady knows all the charms that can create magic out of the most mundane of ingredients.

I had always believed that shahi-tukda requires quite an assortment of ingredients, especially milk and its various products and dry fruits. In its more authentic form.. yes. However, this simpler version is none the less tasty and takes care of the craving pretty satisfactorily. The important element here is the aroma of Ghee on the toast, which makes up for the lack of the other rich ingredients. So in case, you don’t have ghee around, use some butter instead, but not oil.

Shahi Toast

Serves:

3-4 persons

You Will Need:

  • Bread Slices – 1 per person
  • Clarified Butter (Ghee) – To fry the bread slices
  • Sugar – 1 cup
  • Water – 1 and 1/2 cup

Procedure:

  • Cut the bread slices in half
  • In a frying pan, fry these slices in Ghee such that they are nicely crisped. Set Aside.
  • Boil the sugar and water, to make a sugar syrup of medium consistency. To test if its done, take a drop of the syrup between your thumb and forefinger. If it becomes sticky on the skin, you are good to go,
  • Put the toasted bread slices on a plate and pour the sugar syrup over them.
  • Let it rest for about 15-20 minutes, to allow the bread slices to absorb the syrup completely.

Note:

  • The sugar syrup can be further flavoured with cardamom powder and saffron strands. I used around 3 strands of saffron.
  • The amount of sugar and water may need readjustment. I often mess it up a bit, but at the end it gets fixed by trial and error.
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