Shahi Tukre With Peaches And Melba

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 4 peach halves in syrup, canned
• 4 slices bread
• 3/4 cup milk (i use virtually fat-free to make it guilt-free)
• 3/4 tablespoon cornflour (mixed in 3-4 tbsps. of milk)
• 1/4 cup nestle sweetened condensed milk
• ghee or oil, to fry
• 4 fresh mint leaves, washed,for garnishing
• 225 g raspberry jam or 225 g strawberry jam
• 1/2 cup water
• 1/2 cup sugar
• 1/2 cup water

Recipe

• 1 boil together the sugar and water to obtain a syrup consistency.
• 2 keep aside.
• 3 mix the condensed milk and the milk.
• 4 boil well, stirring continuously.
• 5 when it comes to a boil, add the cornflour paste and keep stirring till it thickens.
• 6 remove from flame and keep aside.
• 7 cut the bread into rounds.
• 8 deep fry in hot ghee or oil until golden in colour.
• 9 as soon as you remove the bread rounds from the hot ghee or oil, dip them into the sugar syrup for a minute.
• 10 remove into the serving dish.
• 11 spread 1 tbsp.
• 12 of the condensed milk mixture on each bread round.
• 13 turn the peach-half upside down.
• 14 place it onto the bread round.
• 15 chill.
• 16 prepare the melba sauce by boiling together the raspberry or strawberry jam with 1/2 cup of water and straining it after that.
• 17 just before serving, pour 1-2 tbsps.
• 18 of the melba sauce over each peach.
• 19 garnish with a mint leaf and serve chilled.