Rusk Shahi Tukda | Easy Shahi Tukda
Servings 8
Ingredients
- 14 pcs rusk I used cardamom rusk
- Ghee for greasing pan
- 1/2 cup milk or more, for dunking
- 1/2 cup toasted mixed nuts crushed, for topping
FOR MILK SAUCE
- 3 cups milk
- 1 can evaporated milk 370 ml
- 1 can condensed milk adjust to sweetness
- A pinch of salt
- 1/4 tsp cardamom powder
- A fat pinch of saffron crushed
Instructions
- Preheat oven to 180 degrees. Grease a baking dish with ghee.
- Dunk the rusks into the milk and line the tray as fairly as you can.
- Whisk together the ingredients for the sauce and bring it to heat. Switch off and pour all over the layered rusk.
- You will see the rusk will start to float above. Using a spatula, press down the rusk to keep it in its position. Just allow the rusk to soak a little of the liquid and stay down.
- Sprinkle the nuts over it and bake for 20 minutes.
- Serve hot or cold, as per liking.
Notes
You can drop a little ghee over the top before baking for an extra dollop of richness.
The dessert tastes better when warm.