Dessert Options
Shahi Tukda, Lighter
Crisp toasted whole wheat bread soaked in a thick saffron rabdi boosted with milk powder and whey. The royal festive dessert, toasted instead of fried in ghee.
265
kcal
16g
protein
33g
carbs
8g
fat
Per serving · makes 4 · 35 minutes
Ingredients
- •4 slices whole wheat bread (120 g), crusts on, each cut into 2 triangles
- •1 tsp ghee (5 g), melted, for brushing
- •500 ml toned milk
- •30 g skimmed milk powder
- •30 g sugar
- •1 scoop (30 g) vanilla whey protein
- •A pinch of saffron, 1/2 tsp cardamom powder
- •10 g pistachios, slivered
Method
- 1.Brush the bread triangles lightly with ghee and toast them in an oven or air fryer at 180°C for 8 to 10 minutes until crisp all the way through.
- 2.Whisk the milk powder into the milk, add the saffron and simmer, stirring often, for 15 to 20 minutes until it reduces by about a third and coats the spoon.
- 3.Stir in the sugar and cardamom, take it off the heat and let it cool for 10 minutes.
- 4.Whisk the whey with 3 tbsp of the warm rabdi until smooth, then stir it back into the pan.
- 5.Just before serving, lay 2 bread triangles on each plate, pour the rabdi over and top with pistachios.
Coach’s note
Toast the bread until it is dry right through, and pour the rabdi on at the table. Soggy bread is the only way to ruin this one.
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