![Picture](/uploads/1/2/4/0/12407367/94727.jpeg?416)
![Picture](/uploads/1/2/4/0/12407367/204157.gif)
Method
- Mix milk, sweet condensed milk, grated paneer, cardamom powder in a thick-bottomed pan and bring it to boil on medium flame.
- Make paste of cornflour with 2-3 tsp of milk and add it to the above mixture.Let the mixture cook for 10 min on low flame and let it turn thick.Stir occasionally in between to prevent sticking.
- For sugar syrup add sugar to 1 and 1/2 cup water and bring it to boil. Strain and keep it aside.
- Remove sides of bread slices and cut each slice into 4 triangles or 4 equal squares.
- Heat ghee in a frying pan on medium flame. When ghee is hot, deep fry bread triangles or squares until crisp and golden brown on both sides.
- Immediately put the fried pieces in sugar syrup for about fraction of a minute and remove, so that tukras remain crisp.
- Arrange crisp fried bread pieces in layer on serving plate and pour prepared rabadi over it.
- Garnish with pistachios, cashew nuts and almonds.
- Serve it hot or place it in refrigerator for 30 minutes before serving.
![Picture](/uploads/1/2/4/0/12407367/606436.gif)
Tips
- If u want the tukras soft then avoid dipping in sugar syrup.
- You can shallow fry bread slices in non-stick tava or toast them in oven or toaster to make a low calorie dessert but the taste will be slightly different. Shallow frying will also take longer time to crisp the bread than deep-frying.
- You can use leftover or fresh bread to prepare it.
- Roast dry fruits in ghee for a minute before garnishing for crispy taste.
![Picture](/uploads/1/2/4/0/12407367/1150010.gif)
I welcome your valuable suggestions/comments on this Recipe.