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Shahi Tukrha
- Yield:
12
- Difficulty
Medium
- Ready in
1 hr 15
Published 1990
This dessert of the Nawabs is without the semblance of a doubt India’s most exotic—and famous—sweet dish. Garnished with dry fruits and covered with sheets of pure silver leaves, Shahi Tukrha is sterling stuff.
Ingredients
350 g ¾ lb 600 g
Method
Preparation
THE RABARHI: Add 100g/½ cup of sugar while it is still warm and stir until dissolved. Add vetivier and stir.
THE SYRUP: Boil the remaining sugar with water (approx 300ml/1¼ cups) to make a syrup of one-string consistency. Add cardamom powder and stir.
THE BREAD: Slice off the crust and trim the edges to make discs. Heat oi
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