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Shahi Kheer
 crisp croutons in saffron milk - Serves 4

This is a variation of 'Shahi Tukde' a classic Indian dessert made by reducing milk on low heat for hours until it resembles clotted cream. It is then flavoured and poured over triangles of fried bread. This dish is popular in Delhi and is considered one of the classics of north Indian cookery.














Preparation time: 10 minutes    Cooking time: 30 minutes



Sunflower oil for deep frying
2 slices of white bread, each cut into bite-size squares
300ml (10 fl oz) evaporated milk
120ml (4 fl oz) sweetened condensed milk (or as per taste)
Generous pinch of saffron
2 tablespoons sliced almonds
  1. Heat the oil and fry the squares of bread until golden. Drain on absorbent paper.

  2. Mix both the milks, sugar and saffron and bring to the boil. Simmer until little thick. Chill.

  3. To serve, put a few fried bread croutons at the bottom of each serving dish, pour the saffron milk over and top with almonds.

Tip - Evaporated milk gives great consistency but be careful not to let it stick to the pan.




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