Cardamom, saffron and a blend of nuts add rich flavor to Maneet's recreation of the first dessert she ever made!Subscribe to #discoveryplus to stream the entire library of #GuysRanchKitchen: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3yogda8Subscribe to Food Network ▶ http://foodtv.com/YouTubeWelcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Shahi TukraRECIPE COURTESY OF MANEET CHAUHANLevel: AdvancedTotal: 2 hr 5 minActive: 45 minYield: 10 to 12 servingsIngredientsCake:Nonstick cooking spray, for greasing1 cup (2 sticks) unsalted butter 2 cups sugar 4 large eggs 3 cups all-purpose flour 2 teaspoons cardamom powder 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon fine salt 1 1/2 cups milk 1/3 cup almond slices, plus more for garnish 1/3 cup chopped cashews 1/3 cup chopped pistachios, plus more for garnish Rabri:2 cups heavy cream2 quarts whole 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 DirectionsSpecial equipment: a deep-fry thermometer; a 2-inch square cutterFor the cake: Preheat the oven to 350 degrees F. Line a half-sheet tray with parchment paper and spray with cooking spray.Add the butter and sugar to the bowl of a stand mixer fitted with a paddle attachment and beat until fluffy. Add the eggs one by one and mix until just combined. Sift together the flour, cardamom powder, baking powder, baking soda and salt into a bowl. Add the flour mixture, milk and nuts to the stand mixer and mix on low speed until just combined (do not overmix). Pour the batter into the prepared sheet tray and spread evenly with a spatula. Bake until golden, 25 to 30 minutes. Allow to cool to room temperature.For the rabri: Add 1/4 cup water to a large Dutch oven or heavy-bottomed pot (this prevents the milk from getting burnt). Pour in the cream, milk, milk powder, cardamom and saffron and turn the heat on to medium-high. Bring to a boil, stirring constantly, then reduce to a simmer and cook over medium-low heat until the milk is reduced by almost half, about 20 minutes. Add 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 piece of cake in the ghee 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 platter and top with the fried cake pieces. Drizzle more rabri on the cake pieces.Garnish the platter with the chopped mixed nuts, gold leaf, edible flowers, mint leaves and pomegranate seeds.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#ManeetChauhan #GuysRanchKitchen #FoodNetwork #ShahiTukra Maneet Chauhan's Shahi Tukra | Guy's Ranch Kitchen | Food Networkhttps://www.youtube.com/watch?v=VPwxV_HQUNE
