Oats Rusk 'Shahi Tukra'

The very old and mouth watering sweet from Hyderabad is no doubt a much sought after delicacy since time immemorial. I have attempted to give a healthy twist to this royal treat by incorporating the porridge element using oats,where along with milk the oats porridge is also used for rabadi and rusk has taken the place of bread. When there are lot of rusks at home and you are not sure what to do you can refer to my 'Oats Rusk Shahi Tukra' to give a different taste and form...am  sure the rusks will be delighted and so will you!

Lovely to see,Lovely to taste and it is Lovely to make too..a healthy twist to this Royal dessert..so you don't you try?



Ingredients:

Milk - 1 litre
Powdered oats - 1 cup
White Rusks -10
Sugar - 1 3/4 cups
Ghee - 3 to 4 tsps
Cardamom - 1 tsp
Saffron
Pistachios
Almonds

Method:

Keep the rusks ready. We have to roast the rusks in ghee.Take a tawa. Take few tsps of ghee and spread it on the tawa. Take few rusks, say about 5, and place it on the ghee and toss it and turn it until it turns slight brown on both sides. Repeat this process for the remaining rusks and set it aside.

Prepare sugar syrup by boiling water (3/4) and adding sugar (1 cup). Add cardamom powder and saffron strands. Immerse the ghee roasted rusks in the sugar syrup.

Powder oats in mixie before making porridge.Take powdered oats in a vessel . Add water and mix it well. keep it on stove and keep stirring until it becomes thick. Switch off. Boil milk. Bring it to 3/4 its original quantity. Maintain the flame in simmering position. Add this oats porridge. Stir well. Add  3/4 cup sugar and stir well. Once it blends well and reaches semi thick consistency switch off. Take a plate. Take the rusks from the sugar syrup and place it on the plate, one next to another. Take the 'rabdi' and pour it on the rusks. It should coat the rusks pretty well.  Garnish with pistachios,almonds and saffron strands.Let it set for sometime.Allow it to cool and then DIVE IN!!!!