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We hope you got insight from reading it, now let’s go back to mango shahi tukda lasagne (baked) recipe. You can cook mango shahi tukda lasagne (baked) using 13 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Mango Shahi Tukda Lasagne (Baked):

1. Prepare 1 cup Mango Pulp (2 mangoes)
2. You need 6 Bread slices
3. Take 1 1/2 ltr Milk
4. Provide 14-16 tsp Sugar
5. Get 1 tsp Cardamom powder
6. Use 1/4 cup Sugar for making syrup
7. Prepare 1/2 cup Water for making syrup
8. Provide 1 pinch salt
9. Use 2 tsp Some chopped pistachio, badam and cashew for garnish approximately
10. Take some mangoes for garnishing
11. Get as required Chocolate sauce to drizzle
12. You need 1 cup Ghee/ oil for frying
13. You need 1 5”*5” baking glass container, to be flat

Instructions to make Mango Shahi Tukda Lasagne (Baked):

1. Make pulp of mangoes and keep do not churn it we want the mashed pulpy taste.
2. Reduce the milk to almost 3/4 ltr to make Rabdi and then add sugar to it. Once it cools down add cardamom powder and the mango pulp to it.
3. Sugar can be reduced as per taste.
4. Cut the bread slices into 2 rectangular pieces. Fry them to golden brown in colour.
5. .Make a syrup and keep, we do not need a very thick one.
6. To start assembling the layers take bread slices one by one, dip it in syrup and place in the container.
7. Make the bottom layer with soaked bread. - If the slices are thick for sides Please do not hesitate to cut the bread into more thin slices and adjust the layer.
8. In a preheated oven bake this for 12-15 minutes at 180 degrees.
9. Once baked, cut and serve. - We can clearly see the bread layers. - Garnish with chopped dry fruits and mango pieces.

The dish has its roots in Mughlai cuisine. To it, add saffron water, pinch of cardamon powder(optional) and mix nicely. Take a serving plate, place soaked bread slices and top it with mango rabri, slivered almonds. Shahi tukda is a bread pudding dessert of fried slices soaked in reduced condensed milk,nuts,saffron and cardamom. This dish has its roots in mughalai cuisine as well as hyderabadi cuisine.

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