Recipe provided by vegan first
This is a decadent and rich, dairy-free Shahi Tukda dessert recipe made with soy milk.
3 Slices Whole Wheat Bread
500ml Soy milk
2 tsp Milk Masala
1 tsp Corn Flour (mixed with 2 tbsp of soymilk)
1/4 tsp Cardamom and nutmeg
2 tsp Chopped nuts of your choice
2 or 3 drops rose essence
2 tsp Oil for frying bread (optional)
1 Mix plant based milk, sugar, milk masala, corn flour mixed milk, cardamom & nutmeg powder and bring it to a boil on medium flame.
2 When it starts boiling reduce flame to low and boil until mixture turns thick but stays pouring consistency. Stir in between to prevent sticking.
3 Turn off the flame. Add the rose essence and let it cool at room temperature.
4 Cut the bread slices diagonally into 2 or 4 pieces, shallow fry them in a pan on low flame till golden brown and crisp. Transfer them to a plate.
5 Arrange the crisp toast pieces in layers on a serving plate. Pour the flavoured milk on the top ensuring the toast pieces are covered and soak up the milk.
6 Garnish with chopped dry fruits and nuts before serving.