Shahi Tukra (Royal Toast)

By stancec44

Sweetened whole milk flavored with crushed cardamom, saffron, and pistachio is frozen in molds to create these impressive, sculptural desserts (Dixie cups work just as well).

Ingredients

• 8 cups whole milk
• 5 green cardamom pods
• 1 tsp. saffron threads
• 1 1/4 cups sugar
• 1 cup ghee
• 1 (1 lb.) Pullman loaf, crusts removed, sliced 1" thick
• 1/2 cup sliced almonds, toasted
• Edible silver leaf, for garnish (optional)

Details

Adapted from saveur.com

Preparation

Step 1

1. Boil milk and cardamom in a 6-qt. saucepan. Reduce heat to medium; cook, stirring occasionally to prevent scorching, until thick and creamy, 1–1½ hours. Mix saffron with 1 tsp. water in a bowl and add to pan. Stir in ⅓ cup sugar; cook until sugar is dissolved, 2–3 minutes.
2. Melt ghee in a 12" skillet over medium-high. Working in batches, cook toast, flipping once, until crisp, 2–3 minutes; transfer to a plate. Wipe skillet clean; add remaining sugar and 1 cup water, and boil. Cook until sugar is dissolved, 2–3 minutes; let cool. Return milk mixture to a simmer. Working in batches, dip toast in syrup; transfer to milk mixture. Cook until toast is softened, 4–6 minutes. Transfer toast to a serving platter; spoon remaining milk mixture over the top; garnish with almonds, and silver leaf if you like.