Shahi tukra with croissants
Serves 6 - 8
Easy
Prep:
Cook:
plus standing and cooling
Make this dessert for an occasion such as Diwali. It's slightly different to a custard-based British bread & butter pudding, using lighter croissants
Skip to ingredients
Units:
- 1 tbsp ghee
- 6 large butter croissantssplit lengthways
- 700ml whole milk
- 200ml condensed milk
- 6 cardamom podscrushed
- ½ tsp ground nutmeg
- 5 saffron threads
- 150g ricottadrained
- 2 tbsp raisins
- 2 tbsp dried cranberries
- 25g almondsfinely sliced lengthways or slivered
- 25g pistachiosfinely sliced lengthways or slivered
- 2 tsp dried edible rose(optional)
- blackberriesto serve
Nutrition: Per serving (8)
- kcal453
- fat22g
- saturates11g
- carbs50g
- sugars32g
- fibre2g
- protein13g
- salt0.6g
Method
step 1
Melt ½ tbsp ghee in a large frying pan over a medium heat and brown two of the croissants, cut-side down, for 3-4 mins on each side until golden and crisp. Transfer to a 30 x 20cm ovenproof dish, ensuring they fit snugly against each other. Repeat with the remaining ghee and croissants.
step 2
Put the milk, condensed milk, cardamom pods and nutmeg in a heavy-based saucepan and bring to a simmer over a medium-low heat. Cook for 10-15 mins, stirring often to prevent the milk from catching, until the mixture is thickened slightly and reduced. Stir in the saffron and ricotta, and simmer for 8-10 mins more. Once it begins to thicken slightly, switch off the heat and leave to cool slightly. Remove and discard the cardamom pods.
step 3
Heat the oven to 200C/180C fan/gas 6. Pour the warm milk mixture over the browned croissants in the dish, then sprinkle over the raisins, cranberries and nuts. Bake for 15 mins until the top starts to brown. Remove from the oven and leave to stand for 10 mins. Scatter over the rose petals, if using, and blackberries, then scoop into dishes to serve.
