I am here with a quick recipe for Diwali and I think you’ll love it as much as I do not just because it’s delicious (as in out-of-this-world good) but because it’s also ridiculously easy to make. Mango Shahi Tukda.
Shahi Tukda is a dessert with origins in India’s Muslim culture. White bread is deep fried and then drowned in a sea of rabdi, or condensed milk pudding infused with cardamom. The milk soaks into the bread, creating a ravishing dessert experience that you will not want to miss.
For my Mango Shahi Tukda, I added another one of my favorite ingredients to an already decadent dish: mango. Mango and cardamom are a match made in food heaven, and with the velvety cashew cream they create a dreamy, creamy sauce.
Also, this version is healthier than the original because, for one, I shallow-fry the bread in a very thin layer of oil, instead of deep-frying it. And the cashew cream is, of course, better for you than milk and cream would ever be.
I have a lot on my mind right now, and there will be explanations later, but for now I want to leave you with a heartfelt wish for a very happy Diwali. May the lights of good fortune shine on you, yours, and every creature alive.
Mango Shahi Tukda
- 3 slices of white bread. Trim the crust and quarter the slices
- 1 tbsp coconut oil
- For the mango-cashew cream sauce:
- 1/2 cup raw cashews soaked for 4 hours or more in 1 cup of water
- 1/2 cup coconut palm sugar or turbinado sugar
- 1 cup mango puree
- 1/2 tsp cardamom powder use green cardamom pods
- Chopped cashews for garnish
- Heat the coconut oil in a skillet and then fry the slices of bread on each side until golden. Set aside.
- Make the sauce by blending the raw cashews with the water into a very smooth paste.
- Add the sugar and bring the mixture to a boil in a heavy saucepan. Let it cook, stirring frequently, for about five minutes or until the mixture thickens.
- Turn off the heat and add the mango puree and cardamom. Stir to mix thoroughly.
- Arrange the slices of fried bread on a plate and pour the sauce over. The sauce should be hot so it soaks nicely into the bread,
- Sprinkle with some cashews (fry them in a little oil for extra flavor)
- Let the bread stand for a few minutes before serving, so it absorbs the sauce.