Shahi Tukda

Shahi Tukda is a type of bread pudding where ghee-fried bread slices are dunked in sugar syrup and are generously covered creamy rabri.

Recipe Source Link:https://www.mygingergarlickitchen.com/shahi-tukda/

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RECIPE INGREDIENTS

» For Sugar Syrup

• 1 1/2 cups water
• 1 1/2 cups sugar
• 7-8 saffron strands
• 1/4 teaspoon green cardamom powder
• 7-6 regular bread slices, preferably white

» Ingredients For Rabri

• 1 liter whole or full-fat Milk
• 3/4 cup sweetened condensed milk, or sugar
• 3-4 tablespoons homemade bread crumbs or powdered bread slices
• 10-12 saffron strands
• 1/2 teaspoon green cardamom powder
• 1 teaspoon rose or kewra water
• 2 tablespoons of chopped nuts (pistachios, cashews, almonds)

» For Frying

• Ghee or neutral oil for frying

» For Decorating

• 1 tablespoon of dried rose petals
• 2-3 tablespoons chopped nuts (pistachios, cashews, almonds)
• Silver vark, edible silver leaves

RECIPE INSTRUCTIONS

» Make Quick Rabri

1. Add milk to a wide non-stick pan. Stir well and let it come to a boil over medium heat. Once the milk starts to boil, add saffron strands and chopped nuts. Let it cook for 2-3 minutes. After that, add the bread crumbs and let it boil for 5-6 more minutes. TIP: Adding bread crumbs speeds up the thickening process and gives the milk a rabri-like texture quickly. After that, add condensed milk or sugar and mix well to combine. Boil for 8-10 minutes or until the milk is reduced to 3/4 of the original amount.
2. Add cardamom powder, rose water and mix well. Cook for 2 minutes and keep it aside to cool slightly.

» Make Sugar Syrup

1. Add sugar and water to a pan. Stir for a few seconds, and then add saffron strands and cardamom powder. Mix well and let it come to a boil over medium heat. After it starts boiling, boil it further for 2-3 minutes or until the sugar syrup is slightly thick. Then turn off the heat and set it aside to cool slightly. We need warm sugar syrup.

» Fry Bread Pieces

1. Cut the crust off the bread slices, and then slice them diagonally into a triangle. You can also slice them into rectangles. Keep them aside.
2. Heat 4-5 tablespoons of ghee or oil in a pan over medium heat. Shallow or deep fry the 2-3 bread slices from both sides until they are crisp and nicely golden brown in color. Drain the bread slices on a kitchen tissue-lined plate, and fry the remaining bread pieces.

» Assembling Shahi Tukda

1. Dunk the bread slices in the warm syrup for 30-40 seconds. Flip the bread slices and coat them evenly in sugar syrup. Arrange the sugar syrup-soaked bread pieces on a serving plate. Pour the prepared rabri over the sugar syrup-coated bread slices evenly. Garnish shahi tukda with chopped nuts, dried rose petals, and silver work. Serve it warm, at room temperature or chilled.

RECIPE NOTES

1. Serving - You can either assemble this dessert in a big serving dish or assemble it into individual plates for individual serving. If you like crisp shahi tukda, then assemble the shahi toast right before serving, this step would prevent the fried bread from turning soggy.
2. Flavoring - If you like kewra water or essence then feel free to swap rose water with kewra water.
3. Milk - Make sure to use full cream milk for making rabri. You can also add milk powder to make it thick faster.
4. Sugar syrup - For this recipe, you don?t need to check the syrup string consistency. Just use a 1:1 sugar water ratio and boil the syrup until it is slightly thick. Thick syrup would coat the bread well without making it soggy.
5. Double ka Meetha - This is how you can convert this shahi tukda into a similar dish ?double ka meetha?. Assemble shahi tukda in a baking pan. After assembling shahi tukda, top the rabri with crumbled khoya and bake for 25-30 minutes at 180°C.