Shahi Toast

Sara's Tiny Kitchen
by Sara's Tiny Kitchen
4 Ramekins
8 hr 10 min

The "cooking" time is actually fridge time - this is a SUPER easy recipe to throw together.

Indian food has not always been my jam. I grew up one of the worlds pickiest eaters, and because of some (untrue) preconceived notions I had about Indian food, I always avoided it. Luckily, as I’ve aged, my husband has forced me to try new things, and one of those things is Indian food, and thank goodness for it. Now I’m not going to claim that I don’t end up ordering Chicken Tikka Masala a good portion of the time, but I feel like that’s progress.

So, for the last 10 years or so, I’ve been happily eating Indian food, but I’ve never branched out enough to cook it on my own, and there are a few reasons for that. The main reason is that I’m lazy, and a lot of Indian recipes have long ingredients lists full of things that I was completely unfamiliar with. The second reason is also laziness based – I didn’t have access to a lot of the spices that these recipes called for, because although Cincinnati is definitely becoming a foodie town, it’s still not easy to find asafetida or fenugreek or fresh curry leaves anywhere near me.

For the last year or two, I’ve thoroughly enjoyed watching Priya Krishna cook various Indian dishes on the Bon Appetit YouTube channel and through watching her, I’ve learned that Indian food is nothing to be scared of. Yes, there are a lot of ingredients in some of the recipes, but some are incredibly simple. I bought her cookbook, Indian-ish, almost as soon as I knew that she had one and I’ve been working my way through it slowly ever since.

Recipe details
  • 4  Ramekins
  • Prep time: 10 Minutes Cook time: 8 Hours Total time: 8 hr 10 min
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Shahi Toast
  • 1 1/2 cups heavy cream
  • 6 tablespoons granulated sugar
  • 4 green cardamom pods, seeds removed from pods and crushed in a mortar and pestle.
  • 2 tablespoons vegetable oil
  • 5 slices of white bread, crusts removed, and each slice cut into four small squares.
  • 2 tablespoons of roughly chopped pistachios.
To Make
In a medium saucepan set over medium heat, add two tablespoons of water and then your heavy cream. The water prevents the cream from sticking and burning.
Cook over medium heat for 4-6 minutes or until warmed through. Remove from heat, and add the sugar and cardamom, and stir until the sugar has dissolved.
in a large skillet over medium heat add the vegetable oil, and then the pieces of bread. Cook for 2-4 minutes on the first side, then flip and cook for 1-2 minutes on the other side (2nd side will brown faster)
Arrange the pieces of bread in your container of choice - 8x8 baking dish or 4 individual ramekins.
Pour the cream over the bread and press down on the bread with a spoon to make sure it's really soaking up the cream.
Cover with plastic wrap and refrigerate at least hours, preferably overnight.
Just before serving, chop pistachios and garnish.
Sara's Tiny Kitchen
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