Shahi Tukda is also known as a Shahi Tukra/Tukary. Shahi Tukda is a very popular rich desert that has originated from the Mughal reign. Shahi Tukda is a simple yet delicious recipe, which makes for a delightful treat for sweet lovers.
Shahi Tukda is a traditional bread pudding dessert from Hyderabadi cuisine and is prepared during the festival time, specially during holy month of Ramadan as an Iftar recipe. But, nowadays it is also prepared on Diwali for festival dinner or lunch party or family get together. This recipe can be easily multiplied to make more. It is best when eaten chilled.
It’s easy to make and less time-consuming. It is very similar to double ka meetha, but still both desserts are slightly different in making and serving process. I will discuss about it, when I post detail recipe of double ka meetha.
So basically, “Shahi” means Royal and “Tukda/Tukary” means Pieces, you can call this dish “Royal Piece of Dessert”! Yes!! It is a royal because the bread slices fried in ghee, soaked in flavored sugar syrup, and then served with rich creamy thick milk sauce and topped with slivered dry fruits (Almonds/Pistachios).
Ingredients:
• 6-8 white Bread Slices
• Ghee/Oil for Frying
• ¼ cup Slivered Dry Fruits (Almonds/Pistachios)
For Sugar Syrup
• 1 cup Sugar
• ½ cup Water
• Few Strings of Saffron/Kesar
• ¼ tsp Cardamom Powder
For Milk Rardi Sauce
• 4 cup Full Fat Milk
• 1 cup Condensed Milk
• ¼ tsp Saffron Strand Soaked in 2-3 tbsp Milk
• 1 tbsp Rose or Kewra Water
• ¼ tsp Cardamom Powder
Method:
1. Trim the edges of bread slices, then cut it into two triangle pieces and keep aside.
2. Heat the oil or ghee in a pan. Once hot enough fry the bread slices until both sides become golden brown and keep aside.
For sugar syrup
1. In a pan add sugar, water and boil it. Once start boiling, add saffron, cardamom and cook it until 1-2 thread string consistency.
2. To check sugar syrup, take a small drop of syrup between your thumb and finger, rub and pull the finger upward lightly, if you see forming sugar strings it means it’s done.
3. Now, soak the fried bread slices into the sugar syrup for 2-3 mins, then drain and keep aside.
For Milk Rabri Sauce
1. In broad pan add milk and bring it to the boil. Add condensed milk and cook it until it reduces in half thick quantity. While cooking scrap the milk from the side of the pan and keep mixing it.
2. Now, add soaked kesar milk in it, then add cardamom and rose/kewra water and cook it for another 3-4 mins.
3. Switch of the flame and let it cool down.
Serving
• Place the sugar syrup dipped bread slices on a serving plate or bowl. Pour the prepared milk rabri sauce over it, top the slivered dry fruit slices and serve it.
Tips:
• You can add fresh bread crumb into the milk to make thick milk sauce quickly.
• You can skip condensed milk and instead of that, add sugar to the milk and cook it until thick. Its traditional method, but takes more time to cook.
• You can make rabri prior and keep it into the refrigerator and serve when you want.
• Don’t forget to scrap the sides of the pan while cooking milk sauce, otherwise rabri won’t become thick.
• Use full fat milk only.
• Add 1 tsp lemon juice in sugar syrup while cooking to avoid crystallizing the sugar syrup.
- 6-8 white Bread Slices
- Ghee/Oil for Frying
- ¼ cup Slivered Dry Fruits (Almonds/Pistachios)
- For Sugar Syrup
- 1 cup Sugar
- ½ cup Water
- Few Strings of Saffron/Kesar
- ¼ tsp Cardamom Powder
- For Milk Rardi Sauce
- 4 cup Full Fat Milk
- 1 cup Condensed Milk
- ¼ tsp Saffron Strand Soaked in 2-3 tbsp Milk
- 1 tbsp Rose or Kewra Water
- ¼ tsp Cardamom Powder
- Trim the edges of bread slices, then cut it into two triangle pieces and keep aside.
- Heat the oil or ghee in a pan. Once hot enough fry the bread slices until both sides become golden brown and keep aside.
- In a pan add sugar, water and boil it. Once start boiling, add saffron, cardamom and cook it until 1-2 thread string consistency.
- To check sugar syrup, take a small drop of syrup between your thumb and finger, rub and pull the finger upward lightly, if you see forming sugar strings it means it’s done.
- Now, soak the fried bread slices into the sugar syrup for 2-3 mins, then drain and keep aside.
- In broad pan add milk and bring it to the boil. Add condensed milk and cook it until it reduces in half thick quantity. While cooking scrap the milk from the side of the pan and keep mixing it.
- Now, add soaked kesar milk in it, then add cardamom and rose/kewra water and cook it for another 3-4 mins.
- Switch of the flame and let it cool down.
- Place the sugar syrup dipped bread slices on a serving plate or bowl. Pour the prepared milk rabri sauce over it, top the slivered dry fruit slices and serve it.
• You can skip condensed milk and instead of that, add sugar to the milk and cook it until thick. Its traditional method, but takes more time to cook.
• You can make rabri prior and keep it into the refrigerator and serve when you want.
• Don’t forget to scrap the sides of the pan while cooking milk sauce, otherwise rabri won't become thick.
• Use full fat milk only.
• Add 1 tsp lemon juice in sugar syrup while cooking to avoid crystallizing the sugar syrup.
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