Rashmi Sharma Shahi tukda is a decadent Mughlai dessert created with homemade bread pieces that have been fried in ghee and then soaked in rose cardamom sugar syrup. Fragrant, creamy rabdi (sweetened, thickened milk) is then poured on top and sprinkled with almonds. With this unrivalled Indian delight, treat your guests with royalty.
Shahi tukda, a dish I make according to tradition, will make you feel regal with only one bite. It also comes as no surprise! Literally translated, this delicious dessert is called “royal piece” because the term shahi means “royal” and tukra (also written tukda) means “a piece.” (The plural form is tukday or tukray.) Shahi toast is another name for this treat.
Shahi Tukda Recipe | What is the Recipe of Shahi Tukda Recipe
Ingredients
- 5 bread slices
- 1/3 cup Water
- 2 crushed black cardamom
- 3 cup milk
- 1 handful crushed cashews
- 1 handful crushed pistachios
- 1/2 cup ghee
- 1/3 cup sugar
- 6 strand saffron
- 2 pinches powdered green cardamom
- 1 handful crushed almonds
- 2 tablespoon sugar
Instructions
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Heat water and sugar in pan, add the saffron strands once the water starts boiling. Once the sugar syrup turns a little thick. Put off the stove and keep aside.
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In an another pan, boil the milk in medium flame until the milk is reduced to about 1/4th of its original quantity.
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Do not forget to stir continuously, once the milk is reduced, add cardamom powder, sugar mix well. Continue to heat it while stirring continuously for 5 more minutes.
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Remove from heat and set aside. Now take the bread slices and cut them into sides and slice it as two triangles.
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Heat ghee in a pan and shallow fry the bread till they are crisp and golden brown on each side. Once the bread slices are fried, soak each slice in the sugar syrup for about a minute.
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Arrange it on the serving dish. Pour the rabri over the bread slices and garnish with the chopped nuts. Serve warm.
Tips:
- Bread: Use slightly stale bread for better absorption of the syrup and milk. Fresh bread might not hold up well and could become too soggy.
- Sugar Syrup: You can adjust the sweetness by increasing or decreasing the sugar in the syrup. For a lighter version, use less sugar.
- Frying: Use ghee for frying the bread slices for a rich flavor, but if you prefer a lighter version, you can use oil instead.
- Variation: You can add a touch of saffron to the sugar syrup as well for a richer color and flavor.
- Chilled Version: Shahi Tukda can also be served chilled, which makes it a great make-ahead dessert. Just refrigerate it after assembling, and serve cold for a refreshing treat.
Shahi Tukda is a royal dessert that combines the richness of ghee-fried bread with the creaminess of saffron-infused milk and the crunch of dry fruits. It’s a celebration of flavors and textures, making it a perfect indulgence for festive occasions!
