Try Something Different: Akhrot Stuffed Shahi Tukda

This shahi tukda recipe from Chef Neha Deepak Shah uplifts the already-indulgent dessert to a new level

Ingredients
4 bread slices, corners removed
Sugar
1 tbsp ghee 

For the filling:
1 cup roasted walnuts
1 tbsp ghee
½ cup khoya
½ tsp cardamom powder
2 tsp rose water
Dried rose petals
¼ to ½ cup sugar, to taste

For the instant rabri:
½ tin condensed milk
1 cup milk
A few saffron strands dissolved in water
½ tsp cardamom powder
2 tsp milk powder

For the garnish:
Dried rose petals
Walnuts
Silver leaf

Method 

1. To prepare the filling, start by grinding or crushing the roasted walnuts coarsely. 
2. Heat one tablespoon of ghee in a pan and add the ground walnuts. Roast them lightly on a medium flame, stirring continuously. Crumble the khoya and mix well with the walnuts. Cook until the mixture turns crumbly. Add the cardamom powder and rose water and cook for another few minutes. Mix in the dried rose petals, remove from the flame and set aside to cool.
3. To prepare the instant rabri, heat the condensed milk in a heavy-bottomed pan on a medium flame. Add the milk and keep cooking and stirring. Add the saffron water, cardamom powder and milk powder. Cook for a few minutes, then remove from the flame and set aside.
4. To make the rolls, flatten and roll out the bread slices using a rolling pin.
5. Mix the sugar into the prepared filling and place a little of the crumbly mixture in the centre of a slice. Apply some water on the edges of the bread, roll tightly and seal the roll. Repeat with other slices.
6. Stir the prepared rabri and place it on a medium flame to warm it up.
7. Heat one tablespoon ghee in a pan and lightly toast the rolls from all sides. Divide each toasted roll into two. 
8. To plate, pour some rabri into a flat dish and place the rolls. Pour some more rabri over them. Garnish with the walnuts, silver leaf and dried rose petals. Serve immediately. 
   

Recipe and image: California Walnuts

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