|5||slices of bread (use any bread of your choice)|
|¼||cup of sugar|
|⅓||cup of milk (doodh)|
|1||cup of chilled rabri|
|oil for frying|
|1.||Cut each bread slice into four pieces, and then deep fry till they are golden brown from both sides.|
|2.||For the sugar syrup, mix sugar and milk in a thick bottom pan, allow it to cook for a few minutes till the sugar dissolves and milk slightly thickens.|
|3.||Place fried bread on a serving platter, and sprinkle sugar syrup on top of the slices. Allow them to soak the syrup slightly.|
|4.||Before serving, top the slices with liberal helping of rabri. Sprinkle chopped cashews, almonds and rose petals. Serve warm or chilled as per your choice.|
My mother’s recipe from the repertoire of family recipe.
You can increase the sugar to ½ cup of sugar or more depending upon your taste. I have kept it on the mild sweet side.
You can even serve Shahi Toast without rabri for a lighter version. For lighter version, make simple sugar syrup with water and sugar and skip the milk.
Shahi Toast is a no hassle, quick and easy desert with minimum ingredients needed.
Another quick way is to replace rabri with srikhand – homemade or store bought. After soaking in syrup, top with srikhand and serve chilled.
It is an excellent way to repurpose breads when left in large quantity.
Instead of deep frying, you can toast the breads as well.