Shahi tukda recipe

Shahi Tukda is the bread and milk-based dessert, very popular in Mughlai cuisine.

Course Dessert

Cuisine Indian

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 20

Total Time 1

Servings 4 people

Calories

Author Swati Paathak

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.

Heat water and sugar in a pan with cardamom pods, and bring it to boil until reduced to thick and syrupy.

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.

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.

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.
It is better to use one-day-old bread than fresh bread as it will absorb less ghee(घी)
If you do not prefer so much sugar in a dessert, then skip coating the toasted bread with sugar syrup.