Today, I am told, is sticky bun day. And no, it’s not a joke.
So while I was trying to concoct a beer shooter for my upcoming business launch party (Yes! 29 Calories is soon launching a food consulting business in NYC – but more on that later), I thought why not make a bread based ‘sticky’ dessert instead and serve it in tall shot glass. Just to honor the day you know. 
So I set out to make miniature Shahi Toasts (in my love for everything miniature). Another delectable Indian dessert made of fried bread, cooked thickened milk and sugar. I got to thinking that the Indian population would probably be in deep despair if their supply of milk (or cows rather) was cut short. Most Indian desserts I know use milk in one form or another. Definitely not a country for the lactose intolerant!
Anyway, I decided to bake the bread instead of frying, left out any oil/butter, and garnished with coconut, pine nut and cranberry mixture (instead of the usual pistachios) for a slight crunch. The result was this. Do give it a try and let me know what you thought!
In the excitement I forgot to cook dinner. Well, we have dessert. I suppose we’ll survive.
PrintShahi Toast Shooters
- Total Time: 55 minutes
- Yield: 2 servings 1x
Description
Shahi Toast Shooters are a delightful twist on a traditional Indian dessert, featuring baked bread soaked in a sweet syrup and topped with a creamy milk base, garnished with coconut, pine nuts, and cranberries for a crunchy finish.
Ingredients
- 1 cup water
- 3 tablespoons brown sugar
- 2 cups whole milk
- 1 cardamom pod, crushed
- 1 teaspoon brown sugar
- 1 small wheat bun or 1 slice of brown bread, cut into 0.5 inch pieces
- 2 tablespoons shredded coconut
- 2 tablespoons pine nuts
- 2 tablespoons dried cranberries
Instructions
- Preheat the oven to 400°F (200°C).
- For the syrup: In a small saucepan, combine 1 cup water and 3 tablespoons brown sugar. Bring to a boil, then reduce heat and simmer until the sugar is fully dissolved and the syrup thickens slightly, about 5 minutes. Set aside.
- For the milk base: In another saucepan, combine 2 cups whole milk, 1 crushed cardamom pod, and 1 teaspoon brown sugar. Cook over medium heat, stirring occasionally, until the milk reduces by half and thickens, about 15-20 minutes. Remove from heat and let cool slightly.
- For the toast: Arrange the bread pieces on a baking sheet and bake in the preheated oven until crisp and golden brown, about 20-25 minutes.
- For the garnish: In a baking dish, combine 2 tablespoons shredded coconut, 2 tablespoons pine nuts, and 2 tablespoons dried cranberries. Bake in the oven for 5-10 minutes until the coconut is lightly toasted and the nuts are fragrant.
- To assemble: Place the toasted bread pieces in tall shot glasses. Pour the syrup over the bread, allowing it to soak in. Top with the thickened milk mixture. Garnish with the toasted coconut, pine nuts, and cranberries. Serve immediately.
Notes
For a richer flavor, you can use whole wheat bread instead of a bun. The dessert is best served immediately to maintain the crunchiness of the bread. If you prefer a more traditional taste, substitute pistachios for the pine nuts. Store any leftover milk base in the refrigerator for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25
- Sodium: 150
- Fat: 15
- Carbohydrates: 45
- Fiber: 3
- Protein: 8
- Cholesterol: 25
