Shahi Tukda 5

I am one of those who are not a very big fan of dessert (or so I like to think) but when festive occasions are around the corner I surreptitiously sneak to the other side and try to make as many sweet dishes as possible because that is how I always remember festivals while I was growing up. So any festival or special occasion would be incomplete if I do not have atleast two sweet dishes.   I do not have a sweet tooth sans the time around the festivals (I magically grow a sweet tooth at that timeJ).Shahi Tukda

A simple yet exotic sweet dish is everybody’s first choice to make during any festival.  Shahi Tukda or Shahi Tukra is a rich dessert and lives upto its name. Shahi Tukda literally means Royal Piece or Royal Morsel.  Shahi Tukda is a bread based dessert which has its origin from Mughlai Cuisine. This dish is very similar to the Hyderabadi Dessert  “Double Ka Meetha” except for the consistency.

Each bit of Shahi Tukda is laden with rich and creamy deliciousness. I have followed the traditional method like my mom used to make but I do have some tips for those who are counting calories while trying to satisfy their cravings for something sweet and delicious.Shahi Tukda 1

Ingredients:

Serves 4

For Bread Base

  • Bread slices – 4 (I am using white bread but you can use brown or multi grain as well)
  • Ghee or unsalted butter – For shallow frying
  •  For Sugar Syrup
  • Sugar – 1/3rd cup
  • Water -1/3rd  cup
  • Cardamom crushed or powdered – A pinch
  • Few Saffron Threads

For Rabri / Rabadi (Condensed Milk Topping)

  • Whole Milk – 3 cups
  • Sugar – 2 tbsp
  • Cardamom Powder – 1/8th tsp
  • Chopped mixed nuts (almonds, pistachios and cashew etc) for garnish

 

Steps:

  1. Heat water and sugar and add the saffron strands once the water comes to a boil. Prepare sugar syrup by heating sugar and water in a pan until a syrup like consistency is formed. You do not have to check for string consistency of the syrup. It should just be a little thick. Set aside.IMG_5928
  2. In another heavy bottom pan, boil the milk while stirring continuously till the milk is reduced to about 1/4th of its original quantity. Make sure that you stir continuously as this is the main base of the dish and if the milk sticks to the bottom and burns it would ruin the taste of the whole dish.  Tip: You can use 2% milk instead of the whole milk here. In that case add about 1 tbsp of condensed milk and then skip the sugar in next step.IMG_5934
  3. Once the milk is reduced and thickens a bit add cardamom powder, sugar mix well. Continue to heat it while stirring continuously for 5 more minutes or till it reaches a thick consistency like below image. This is known as Rabadi or Rabri. Remove from heat and set aside .IMG_5936
  4. Now take the bread slices and cut them into small roundels or any other shape you want using a cookie cutter.IMG_5939
  5. Heat ghee or unsalted butter in a pan and shallow fry the bread till they are crisp and golden brown on each side. Tip: You can just apply some butter on both sides of the bread and bake it in oven till they are crisp instead of frying them.IMG_5943
  6. Once the bread slices are fried, soak each slice in the sugar syrup for about a minute.IMG_5946
  7. Arrange it on the serving dish. Pour Rabadi over the bread slices and garnish with the chopped nuts.Shahi Tukda2

Shahi Tukda can be served warm or chilled. I like mine when it has been chilled for at least 30 mins and the bread has soaked in the rich creamy topping.Shahi Tukda 4

How do you like your  dessert- warm or chilled ?

Stay Cheerful..Stay Flavorful