Quick Shahi Tukda
by Tarla Dalal
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This all time favourite dessert is given a new twist. The bakery toasts give this dessert a lovely flavour and are a quick alternative to deep fried slices of bread.
- Combine all the ingredients in a broad bottomed non-stick pan and bring to a boil, stirring continuously.
- Simmer for a few minutes till the rabadi is thick.
- Remove from the fire and keep aside.
- Place the toast pieces in a deep serving dish.
- Pour the warm rabadi over the top ensuring that the toast pieces are covered with the rabadi.
- Refrigerate till it is chilled.
- Serve garnished with the silver varak and almonds and pistachios.
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