Shahi Tukra With A Twist

Directions

For sugar syrup:

• In a saucepan add water, sugar, saffron strings, cardamom powder and cook on medium heat until sugar dissolves.
• Add vanilla custard powder mixture and cook for 4-5 mins on low heat.
• Turn off the flame.
• Let the vanilla custard sugar syrup cool to room temperature before cooling it further in the refrigerator.

For Saffron infused Vanilla Custard:

• In a small mixing bowl, add vanilla custard, sugar, ½ cup of milk and mix together into a smooth paste so that there are no lumps. Set aside.
• Heat the remaining milk in a heavy based bottom pan just till it simmers.
• Next, add saffron strings, pistachios and almonds into the milk and cook for a further 5 mins on medium – low heat.
• Gradually add vanilla custard powder mixture into the hot milk and mix continuously until the sauce has thickened.
• Add khoya and arq-e-gulab and mix well.

Method for Assembly

• Cut the loaf of bread into 3 inches height and 4 inches width. Make a hole about 2.5 inches into the bread.
• Heat desi ghee in a deep fry pan and fry the bread slices in the hot ghee until golden brown. Pat off the excess oil from the fried bread and place on a plate lined with a paper towel.
• (if you don’t want to fry, just bake them in preheated oven at 200degree c for 10 mins)
  Now dip the bread bowl/slice in the chilled vanilla custard sugar syrup for just about 10 seconds.
• Arrange the coated bread pieces in a plate and fill the hold with the saffron infused vanilla custard.
• Garnish with edible flowers, chandi warq and nuts before serving.