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Shahi tukra with croissants

Shahi tukra with croissants served in a baking dish

Shahi tukra with croissants

Name: Shahi tukra with croissants
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 8
Cuisine: Indian
Ingredients: 1 tbsp ghee; 6 large butter croissants split lengthways; 700ml whole milk; 200ml condensed milk; 6 cardamom pods crushed; ½ tsp ground nutmeg; 5 saffron threads; 150g ricotta drained; 2 tbsp raisins; 2 tbsp dried cranberries; 25g almonds finely sliced lengthways or slivered; 25g pistachios finely sliced lengthways or slivered; 2 tsp dried edible rose (optional); blackberries to serve

Rinku Dutt

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Serves 6 - 8

Easy

Prep: 5 mins

Cook: 35 mins

plus standing and cooling

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Make this dessert for an occasion such as Diwali. It's slightly different to a custard-based British bread & butter pudding, using lighter croissants

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp ghee
6 large butter croissants

split lengthways
700ml whole milk
200ml condensed milk
6 cardamom pods

crushed
½ tsp ground nutmeg
5 saffron threads
150g ricotta

drained
2 tbsp raisins
2 tbsp dried cranberries
25g almonds

finely sliced lengthways or slivered
25g pistachios

finely sliced lengthways or slivered
2 tsp dried edible rose

(optional)
blackberries

to serve

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Nutrition: Per serving (8)

kcal453
fat22g
saturates11g
carbs50g
sugars32g
fibre2g
protein13g
salt0.6g

Method

step 1

Melt ½ tbsp ghee in a large frying pan over a medium heat and brown two of the croissants, cut-side down, for 3-4 mins on each side until golden and crisp. Transfer to a 30 x 20cm ovenproof dish, ensuring they fit snugly against each other. Repeat with the remaining ghee and croissants.
step 2

Put the milk, condensed milk, cardamom pods and nutmeg in a heavy-based saucepan and bring to a simmer over a medium-low heat. Cook for 10-15 mins, stirring often to prevent the milk from catching, until the mixture is thickened slightly and reduced. Stir in the saffron and ricotta, and simmer for 8-10 mins more. Once it begins to thicken slightly, switch off the heat and leave to cool slightly. Remove and discard the cardamom pods.
step 3

Heat the oven to 200C/180C fan/gas 6. Pour the warm milk mixture over the browned croissants in the dish, then sprinkle over the raisins, cranberries and nuts. Bake for 15 mins until the top starts to brown. Remove from the oven and leave to stand for 10 mins. Scatter over the rose petals, if using, and blackberries, then scoop into dishes to serve.

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