Cardamom, saffron and a blend of nuts include abundant flavor to Maneet's recreation of the very first dessert she ever made!
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Shahi Tukra
DISH COURTESY OF MANEET CHAUHAN
Level: Advanced
Overall: 2 hr 5 min
Active: 45 min
Yield: 10 to 12 portions

Components

Cake:

Nonstick cooking spray, for greasing
1 cup (2 sticks) saltless butter
2 cups sugar
4 big eggs
3 cups all-purpose flour
2 teaspoons cardamom powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon great salt
1 1/2 cups milk
1/3 cup almond pieces, plus more for garnish
1/3 cup sliced cashews
1/3 cup chopped pistachios, plus more for garnish

Rabri:

2 cups heavy cream
2 quarts entire milk
1/4 cup powdered milk
1 tablespoon green cardamom powder
1 teaspoon saffron threads
1/2 cup condensed milk
Melted ghee, for frying
Gold leaf, for garnish
Edible flowers, for garnish
Mint leaves, for garnish
Pomegranate seeds, for garnish

Instructions

Special devices: a deep-fry thermometer; a 2-inch square cutter

For the cake: Preheat the oven to 350 degrees F. Line a half-sheet tray with parchment paper and spray with cooking spray.

Include the butter and sugar to the bowl of a stand mixer fitted with a paddle accessory and beat till fluffy. Include the eggs one by one and blend up until just integrated. Sort together the flour, cardamom powder, baking powder, baking soda and salt into a bowl. Include the flour mix, milk and nuts to the stand mixer and mix on low speed till just combined (do not overmix). Pour the batter into the ready sheet tray and spread evenly with a spatula. Bake till golden, 25 to 30 minutes. Enable to cool to room temperature.

For the rabri: Add 1/4 cup water to a big Dutch oven or heavy-bottomed pot (this prevents the milk from getting scorched). Gather the cream, milk, milk powder, cardamom and saffron and turn the heat on to medium-high. Bring to a boil, stirring constantly, then minimize to a simmer and cook over medium-low heat up until the milk is decreased by nearly half, about 20 minutes. Include the condensed milk and cook, stirring constantly, until the consistency is thick, just a couple more minutes.

Heat 1 inch melted ghee in a 14-inch cast-iron pan to 350 degrees F. Line a sheet tray with paper towels.

Cut the cake into squares using a 2-inch square cutter. Fry each breeze in the ghee up until golden on both sides, about 2 minutes per side. Drain on the paper towels.

Pour some of the warm rabri onto a large serving plate and top with the fried cake pieces. Sprinkle more rabri on the cake pieces.

Garnish the platter with the chopped mixed nuts, gold leaf, edible flowers, mint leaves and pomegranate seeds.

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Maneet Chauhan's Shahi Tukra|Guy's Ranch Kitchen area|Food Network