Recipe: Shahi Tukre With Peaches and Melba
Description: These are YUMMILICIOUS and SINFULLY DELICIOUS! Since this is my 1500th recipe, I wanted it to be something REALLY GOOD! I do hope you will enjoy this awesome dessert and think of me while you do so! This recipe comes from the Foodcourt column, Weekend.
Ingredients: [{"text": "4 peach halves in syrup, canned"}, {"text": "4 slices bread"}, {"text": "3/4 cup milk (I use Virtually fat-free to make it guilt-free)"}, {"text": "3/4 tablespoon cornflour (mixed in 3-4 tbsps. of milk)"}, {"text": "1/4 cup Nestle sweetened condensed milk"}, {"text": "ghee or oil, to fry"}, {"text": "4 fresh mint leaves, washed,for garnishing"}, {"text": "225 g raspberry jam or 225 g strawberry jam"}, {"text": "1/2 cup water"}, {"text": "1/2 cup sugar"}, {"text": "1/2 cup water"}]
Instructions: Boil together the sugar and water to obtain a syrup consistency.
Keep aside.
Mix the condensed milk and the milk.
Boil well, stirring continuously.
When it comes to a boil, add the cornflour paste and keep stirring till it thickens.
Remove from flame and keep aside.
Cut the bread into rounds.
Deep fry in hot ghee or oil until golden in colour.
As soon as you remove the bread rounds from the hot ghee or oil, dip them into the sugar syrup for a minute.
Remove into the serving dish.
Spread 1 tbsp.
of the condensed milk mixture on each bread round.
Turn the peach-half upside down.
Place it onto the bread round.
Chill.
Prepare the Melba sauce by boiling together the raspberry or strawberry jam with 1/2 cup of water and straining it after that.
Just before serving, pour 1-2 tbsps.
of the melba sauce over each peach.
Garnish with a mint leaf and serve chilled.
