Shahi Tukda stuffed with saffron infused cheese and drizzled with rose syrup

Shahi Tukda

4 slices of bread (your choice) I prefer white bread and thinner slices
Remove the crust of the bread and cut diagonally. Heat about 1/8” of a light cooking oil like canola or vegetable in a shallow pan. Fry the bread on medium heat for about 2-3 minutes on each side to a golden brown.
Drain on paper towels and let rest for a couple of minutes.
Simple rose sugar syrup

1 cup of water
1 cup of sugar
1 Tsp of rose essence or 1 Tbsp of rose water
Bring the sugar and water to a boil and simmer for 5-6 minutes till it thickens some.
Let it cool to room temperature and add the rose flavor. (you can also use almond or vanilla instead)
Dip a couple of pieces of the fried bread in the sugar syrup and let stand for 5-7 seconds and flip to the other side. Remove and arrange in a plate. Repeat till all the slices of bread have been coated in the syrup.
Chill in the fridge for a minimum of 30 minutes.
Saffron infused cheese filling

3-4 strands of good quality Spanish/ Indian saffron
1 Tbsp of milk heated for about 10-15 sec.
2-3 Tbsp of mascarpone cheese
Stir the saffron in the heated milk and let blossom for a couple of minutes till the milk turns a pale yellow. Mix with the cheese and chill for about 30 minutes. (If you would like the cheese to be sweet, mix a Tbsp of the above sugar syrup to the cheese mixture.)
After 30 minutes

Stuff the cheese in between two slices of the shahi tukda like a sandwich. (Amount of cheese used is upon your discretion).
Serve with a drizzle of the sugar syrup or homemade strawberry preserves.
Garnish with melon seeds, shaved almonds and edible pure silver varq (foil)

Leave a Reply

Your email address will not be published. Required fields are marked *