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Shahi tukda is a rich and festive Indian sweet made by soaking fried bread slices in sugar syrup and thickened or condensed milk with spices like cardamom and saffron and garnished with dry fruits. Shahi tukra belongs to the Hyderabadi cuisine.
Shahi tukra belongs to the Mughlai cuisine and was made for the Mughal royals. This dish is usually made for Iftar parties. Shahi tukra is very similar to Hyderabadi double ka meetha.
What is Shahi tukda?
Shahi tukda can be called as royal Indian bread pudding. The name Shahi means royal and tukda or tukra means piece. This is a rich, high calorie bread pudding.
How to make Shahi tukda?
To make this delicious royal bread pudding, bread slices are deep fried in ghee, dipped in sugar syrup and garnished with delicious rabdi or thickened milk and dry fruits like pistachios, almonds and cashew nuts.
Some people use condensed milk like milkmaid to quickly make rabdi for this Shahi dessert. That is also a good idea to quickly make Shahi tukda at home.
How to make Shahi tukda bit healthier?
Instead of deep-frying bread slices, shallow fry them in little ghee. You can even toast the bread slices and then use it to prepare the dish. Serve Shahi tukda in small portions.
Ingredients to make this royal Indian bread pudding:
- Bread slices: Use white milk bread to make this royal dessert. Do not use any other type of bread like brown bread or multigrain bread.
- Rabdi: This is condensed or thickened milk. To make this you will need milk, sugar, green cardamom, saffron and dry fruits like cashew nuts, pistachios and almonds.
- Sugar syrup: To make sugar syrup, you need water sugar, rose water and green cardamom.
- For garnish: Additional dry fruits like almond, cashew nuts and pistachio slivers can be added. Rose petals can also be used for garnishing.
This Indian bread pudding dessert is usually made for festivals like Diwali, Eid and Ramadan. It is served as a dessert after meal.
How to quickly make Shahi tukray dessert for parties?
You can make rabdi in advance and store n fridge. While serving, just shallow fry the bread slices, dip in sugar syrup, top with rabdi, garnish with dry fruits and serve.
You can read more about this dessert here.
- 4 bread slices
- 1 litre milk
- 5 tablespoon sugar
- 1/2 tablespoon cardamom powder or 6-7 cardamom pods peeled and powdered
- 5-6 saffron strands
- 10-14 Pistachio slivers
- 12 almonds slivers
For sugar syrup:
- ½ cup water
- ½ cup sugar
- 2 green cardamom – peeled and powdered
- 1/2 teaspoon rose water
- Few saffron strands
For serving Shahi tukda:
- 6 bread slices
- 3 tablespoon ghee
- Few chopped dry fruits for garnishing
Let us make rabdi first:
- Soak the saffron strands in 2 tablespoon milk so that the saffron flavour gets infused in the milk.
- Pour the milk in a deep heavy bottom pan and start boiling it.
- When the cream starts forming on the milk, stir and mix it in the milk. Keep the flame low and occasionally (every 5 minutes) stir the milk in the pan. If the cream sticks to the sides, gently scrape it from the sides and put it at on the edge of the pan. You will need a deep bottomed pan because the milk must be boiled till it reduces to half of the original quantity.
- Stir the boiling milk every 4-5 minutes.
- Once the milk reduces to half the original quantity, mix sugar and stir.
- Add the saffron infused milk, cardamom powder and chopped dry fruits to the boiling milk.
- Stir this continuously for 10 more minutes taking care that the milk does not stick to the bottom of the pan.
Let us make sugar syrup:
- In a kadai or pan, add ½ cup water and ½ cup sugar.
- Add few saffron strands, rose water and cardamom powder in water.
- Stir till sugar dissolves.
- Boil till sugar solution thickens and you get 1 thread consistency with sugar syrup.
- If sugar syrup cools down and crystallises before soaking bread, add 1 to 2 tablespoon water and reheat the sugar syrup.
Let us assemble Shahi bread dessert:
- Cut the sides of the bread and cut bread slices into triangles or squares.
- Spread ghee on the frying pan or tava.
- Place the bread slices and shallow fry in ghee on both sides till slices turn brown. Be careful, the ghee should not be too hot while frying the bread slices else they will get burnt.
- Take a pair of tongs and dip the fried bread slices in warm sugar syrup for 10 to 15 seconds such that bread slices are coated with syrup evenly. Let the bread slices soak some sugar syrup.
- Arrange the sugar syrup coated bread slices in a serving plate or bowl.
- Pour prepared rabdi on the sugar syrup coated bread slices. Garnish with dry fruits and rose petals.
- To make the dessert healthier, shallow fry bread slices instead of deep frying or toast them in toaster.
- You can make rabdi in advance and store n fridge. While serving, just shallow fry the bread slices, dip in sugar syrup, top with rabdi, garnish with dry fruits and serve.
- If sugar syrup cools down and crystallizes before soaking bread, add 1 to 2 tablespoon water and reheat the sugar syrup.
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