Shahi Kaiserschmarrn is a fusion of an Indian dessert shahi tukda and a German dessert Kaiserschmarrn. Shahi- tukda translates as royal piece and Kaiserschmarrn translates as emperor’s crumbs. Both of these being sweet and having to do with royalty, I thought why not merge them and create something exciting. So here it is.
I am glad that I tried it as it’s a perfect harmony between the shahi milk (which we usually use for making a shahi-tukda) and Kaiserschmarrn (which is usually eaten with applesauce). When the shahi milk is poured over the the Kaiserschmarrn, it infused to give a creaminess and richness to the fluffy pancake, creating an exciting and balanced combination of flavors. Try it to appreciate the beauty of two cuisines coming together.
Here is the recipe, written instructions below;
Ingredients: Serves 4 / Preparation time: 15 minutes / Cooking time 40 minutes
For shahi milk:
- 2 cups (500 ml) full fat milk
- 1 cup (125 ml) fresh cream (schlagsahne from Aldi)
- 1/2 cup brown sugar (brauner Zucker)
- 1/8 tsp cardamom powder
- a pinch of saffron (soaked into 1 Tbsp hot water)
- 3 eggs (separated into yolks and whites)
- a pinch of salt
- 2 Tbsp brown sugar (substitute: regular sugar)
- 1 vanilla pod (or 1 tsp vanilla extract)
- 1 cup all purpose flour (weizenmehl typ 405)
- 1 cup (125 ml) milk
- 3 Tbsp unsalted butter
- 3 Tbsp slivered/ chopped almonds
- 3 Tbsp raisins
For shahi milk:
- Add the milk, cream and sugar to a pot on medium high heat and bring to a boil.
- After it boils, simmer and let cook for about 30 minutes until it reduces to half. (In the meantime, prepare your kaiserschmarrn).
- After it has reduced to half, add the saffron and cardamom and let cook for another 5 minutes.
- The shahi milk is ready to be poured over the kaiserschmarrn.
For the kaiserschmarrn:
- Separate the egg whites and yolks.
- Beat the egg whites with a pinch of salt, until stiff peaks form. Check if beaten enough by inverting the bowl and nothing should fall off. Set aside.
- Mix egg yolks and sugar, and beat until creamy.
- Split the vanilla pod lengthwise, and scratch the surface with a knife to get the seeds.
- Add the vanilla, flour and milk to the egg yolk mix.
- Beat until well combined.
- Add the beaten egg whites and mix with cut and fold technique. (Fold gently, careful not to break the air bubbles for a fluffy kaiserschmarrn).
- Heat a pan on medium low heat and melt the butter.
- Add the almonds and raisins and toast until golden.
- Take out from the pan, leaving the extra butter in the pan.
- Pour the batter into the pan and top with the toasted almonds and raisins, save some for garnishing later.
- Cover and cook on low heat for 5 minutes.
- Flip, cover and cook on the other side also for 5 minutes.
- Turn off heat and tear it apart using two spatulas or forks. An authentic kaiserschmarrn has unequal chunks, so you do not have to be precise and keep some pieces big and some small.
And for the shahi Kaiserschmarrn fusion:
- Pour the shahi milk on top of the kaiserschmarrn and let it soak in the flavors for a few minutes.
- Garnish with almonds and raisins.
- Serve warm.