Shahi Tukda Recipe:
Today I am sharing a post on the shahi tukra recipe or Hyderabadi ka meetha recipe. Double ka meetha is delicious as well as a famous rich traditional bread pudding or bread dessert from Hyderabad, India originating from the Mughal cuisine. It is popularly known as shahi tukda in North India, but it is also known as double ka meetha because it is soaked in sugar syrup and topped with saffron-flavoured milk Rabri.
It is very easy to prepare with simple ingredients like bread, milk, and sugar. This recipe is a perfect dessert option for a festive occasion.
Shahi means royal, and bread tukda means a piece of bread. First, you need to fry loaves, then Crispbread pieces dipped into the sugar syrup and finally topped with saffron-flavoured milk Rabri and garnished with nuts. It was supposedly developed in the Indian subcontinent in Mughal times.
How to make Shahi Tukda?
What are the main ingredients of the Shahi Tukda?
Here’s what you’ll need to make this Shahi Tukda:
- Bread: White bread is perfect for this shahi tukda. You can use any brand like white, brown, whole wheat, whole grain, multigrain etc. but other loaves of bread won’t taste that good in this dessert.
- You can use leftover bread, don’t use fresh and soft bread. It is because they tend to soak up too much ghee while frying.
- Ghee(clarified butter) – I have shallow-fried the bread slices in ghee. You can deep-fry or roast them in ghee.
- Milk – For creamy rabri, you should always use full-fat milk. Don’t use skim or low-fat milk would not make creamy rabri.
- Sweetener – I have used sweetened condensed milk as a sweetener, but you can also replace sweetened condensed milk with sugar.
- Nuts – I have used chopped almonds, pistachios, and cashews here. You can replace them as per your taste.
- Flavouring – I have used cardamom, saffron, and rose water for flavouring in Shahi Tukda.
- Rabri (sweet made with reduced milk) or condensed milk (cheat’s option)
How to make shahi Tukda or Hyderabadi double ka meetha?
Method:
Step 1 -Make Rabri:
To make rabri, bring milk to a boil over medium heat. Boil for 5-10 minutes and add the condensed milk and Simmer it until it reduces to 1/4th quantity.
When milk is reduced and remains only ¾, add pistachio and a few strands of saffron to the thickened milk, and cook for a minute. Set it aside to cool.
*While making rabdi, you need to keep stirring the milk frequently to avoid it sticking to the bottom.
Step 2 – Make sugar syrup:
To make Suger Syrup, Add sugar, water and cardamom powder into a saucepan and simmer the solution for about 5-10 minutes or until the sugar syrup becomes slightly thick but not too thick. You don’t need to check any thread consistency here.
Step 3 – Fry Bread:
Trim the crust off the bread slices and then slice them into triangles and rectangles.
Fry them over medium heat from both sides until they turn golden brown on both sides.
or
Apply ghee on the sides of the bread and lightly fry them until they turn golden brown on both sides.
Step 4: Shahi Tukda:
Dip the fried bread in sugar syrup for a few seconds from both sides. Shake off the excess syrup and place the bread pieces on a serving plate. Serve it on a plate.
Now, Pour rabri over the bread slices and garnish with nuts.
Serve warm, at room temperature, or cold.
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Serving suggestion
For crisp shahi tukda, always prepare your shahi toast right just before serving, to prevent the fried bread from turning soggy.
Suggestion Notes:
- If you like Rosewater, kewra water or essence, feel free to use it while making sugar syrup.
- For making sugar syrup, I used white sugar. You can also use raw cane sugar or muscovado sugar, or Jaggery.
- You can also add milk powder to make it thick faster.
- For this recipe, you don’t need to check the syrup string consistency, but we should boil the syrup until it is slightly thick.
- Thick syrup would coat the bread well without making it soggy.
FAQs Related to Shahi Tukda
To make Vegan Shahi Tukda, substitute dairy with non-dairy milk like coconut or almond milk. Swap ghee with vegan ghee or coconut oil, and condensed milk with coconut condensed milk.
To make gluten-free shahi tukda, you can replace white bread with gluten-free bread and follow the same recipe.
Serve the bread immediately after putting rabri over it, or else it will get soggy.
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Shahi tukda recipe
Materials
For Rabri
- 1/2 teaspoon ½ tsp Cardamom powder
- 1/2 cup Sugar
- 1 litre Milk (full fat)
- few safron strands (optional)
For Sugar water
- 150 ml water
- 100 grams sugar
- 3-4 pods Cardamom, cracked
For Tukda
- 8-10 slices of bread
- 3-4 tablespoon ghee for frying
For GarnishChopped
- Nuts
Instructions
Make Quick Rabri
- Heat milk in a heavy-bottom pan. Once boiling, lower the flame. Keep stirring in intervals.
- When milk is reduced to half of its original quantity, add sugar powder or condense milk.
- Now add cardamom powder and saffron strands.
- Boil until it reduces to 1/3 of the original quantity.
Make Sugar Syrup
- Heat water and sugar in a pan with cardamom pods, and bring it to boil until reduced to thick and syrupy.
Fry Bread Pieces
- Cut the crust off the bread slices, and then slice them diagonally into a triangle.
- Heat the ghee or oil in a pan over medium heat.
- Shallow fry the bread in ghee on medium flame till golden brown.
Make Tukda
- Soak the fried bread in sugar syrup.
- While serving take the bread and arrange a piece of bread on a plate, pour rabri on it and garnish with chopped nuts.
Notes
- You can toast the bread with little ghee instead of shallow frying to reduce the extra calories.
- Always serve it immediately after soaking, otherwise, the bread slices may turn soggy.
- Serve it with some finely chopped dry fruits.
- To make it tastier, you can also add the dry fruits of your choice.
- For instant rabri, you can use full cream milk and condensed milk.
- If you do not prefer so much sugar in a dessert, then skip coating the toasted bread with sugar syrup.
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