Malai tukda Recipe

Cooking Directions

• STEP 1.In a pan, heat milk and add saffron strands. Let it simmer for a few minutes.
• STEP 2.Cut the bread slices into desired shapes and deep fry them until golden brown.
• STEP 3.Soak the fried bread slices in the saffron milk for a few minutes.
• STEP 4.In a separate pan, heat ghee and fry the soaked bread slices until they turn crispy.
• STEP 5.Arrange the fried bread slices on a serving plate and pour the remaining saffron milk over them.
• STEP 6.Top it with a generous amount of malai and sprinkle chopped nuts and cardamom powder on top.
• STEP 7.Refrigerate for a couple of hours before serving to allow the flavors to meld together.
• STEP 8.Serve chilled and enjoy the creamy and flavorful Malai Tukda!

Cooking Tips

• Make sure to fry the bread slices until they are crispy to give a nice texture to the dessert.
• You can adjust the sweetness of the saffron milk according to your preference by adding more or less sugar.
• For a richer flavor, you can add a few drops of rose water or kewra water to the saffron milk.
• Garnish with a sprinkle of edible silver foil (varak) for an elegant touch.

Storage and Serving

• Malai Tukda is best served chilled, straight from the refrigerator.
• You can store any leftover Malai Tukda in an airtight container in the refrigerator for up to 2 days.
• Before serving leftover Malai Tukda, you can warm it slightly in the microwave for a few seconds to enhance the flavors.