shahi tukda recipe | recipe for shahi tukda

shahi tukda recipe with step by step pictures | recipe for shahi tukda

Sweet dishes hold immense significance in the Indian cuisine and culture. Come auspicious occasions and there would be  flurry of desserts being whipped in the kitchen. Festivals like holi, navratri, diwali, dushera, and occasion such as birthdays, housewarming parties are incomplete without lavish sweet dishes. Today’s sweet dish recipe is fit for royalty by its name, appearance, and taste. It’s called the Shahi Tukda (शाही टुकड़ा). For the uninitiated, shahi tukda consists for deep-fried pieces bread dunked in rabdi and garnished with nuts. Also, this is a vegetarian sweet dish recipe.

Shahi Tukda when broken into words literally means royal (shahi) and pieces (tukde). This is very easy shahi tukda recipe (शाही टुकड़ा रेसिपी) without condensed milk. Some people like to make shahi tukda with condensed milk or Milkmaid. The condensed milk is used as substitute for sugar and to make the rabdi richer. However, I personally feel that the idea of using condensed milk to make shahi tukda is redundant. That’s because rabdi itself is condensed milk and adding sugar to it is just perfect. To get a richer rabdi, using full fat milk is the best way. You get the natural sweetness and richness of the milk cream in your rabdi which is much more desirable and palatable.

Traditionally, the rabdi is poured over the pieces of fried bread so that they get completely covered in it. That’s how good shahi tukda is supposed to be. Applying little rabri over the bread pieces is not the right way to enjoy this delicious, royal treat. So be generous and enjoy the food while you are at it.

If you are looking for more sweet recipes, do check out this collection of Best Indian Sweet Recipes.

Now let’s see how to make this easy shahi tukda recipe.

how to make shahi tukda

5.0 from 3 reviews

shahi tukda recipe | recipe for shahi tukda | shahi tukda sweet recipe

 

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Prep time

15 mins

Cook time

1 hour

Total time

1 hour 15 mins

 

Shahi Tukda is a delectable treat for those with a sweet tooth. Juicy, fried pieces of fried bread soaked in creamy evaporated milk, garnished with nuts. It has the enticing flavors of cardamom and saffron.

Author: Monica

Recipe type: Dessert

Cuisine: Indian

Serves: 8

Ingredients

For Preparing the Bread

• Bread - 6 slices, crust cut off
• Ghee - for deep-frying

For Making the Sugar Syrup

• Sugar - ½ cup
• Water - ½ cup
• Saffron - a few strands
• Powdered green cardamom/Elaichi - ¼ tsp
• Rose Water - 1 tsp or as desired

For Making the Rabri

• Full cream milk - 8 cups (2 liters)
• Sugar - ½ cup
• Powdered green cardamom/Elaichi - 1 tsp
• Saffron - a few strands
• Sliced pistachios - ¼ cup
• Almond flakes - ¼ cup

For the Garnish

• Silver leaf sheet / Chandi ka varq
• Sliced pistachios - 2 tbsp
• Almond flakes - 2 tbsp
• Dried rose peals - a few

Instructions

Making the Rabri

1. First of all, let's make the rabri because it takes the longest of all the elements to get ready. Combine milk and sugar in a nonstick kadhai or pan.
2. Bring the milk to a boil. The continue to cook it on medium-high heat, stirring it often to avoid the milk from spilling over. Incorporate the cream that forms on top and along the sides of the kadhai back into the milk using a spatula.
3. Once the milk thicken and reduces to ⅓ of the original quantity, add the flakes almonds and chopped pistachios, a few strands of saffron, and powdered green cardamom/elaichi .
4. Give it a mix and cook for 2 minutes. Then switch off the heat and let the rabri cool to room temperature.

Making the Sugar Syrup

1. Combine sugar, water, powdered green cardamom/elaichi, and a few strands of saffron. Bring it to a boil.
2. Cook the syrup while stirring it often until you get the one-thread consistency.
3. Take the sugar syrup out in a bowl and add rose water to it, 1 tsp or as much as you need. Let it cool until it's warm. Let it cool until it's warm.

Preparing the Bread

1. Cut the crust of the bread slices. Cut each slice into four pieces.
2. Heat the ghee in a skillet. Once it's hot, turn the heat to low. Drop in a few pieces of bread and fry it on both sides until golden and crispy.
3. Drain the bread pieces and lay them on a plate lined with paper towels.
4. When the sugar syrup is warm, dip the fried bread pieces in the sugar syrup for 5-6 seconds.
5. Drain the bread pieces of the excess sugar syrup by placing them on the wire rack. This is important, otherwise the excess sugar syrup will form a pool at the base of the serving dish.
6. Once the bread is well drained, arrange it in a wide, glass serving dish in one layer.
7. When the rabri is at room temperature, pour it over the bread.
8. Garnish the bread and rabri with flakes almonds, chopped pistachios, some silver leaf sheet/chandi ka varq, and a few rose petals.
9. Cover the serving dish with a cling film and refrigerate it for 10-12 hours for best the texture.
10. Recipe for shahi tukda is ready. Scoop it out onto the serving plates. Serve chilled. Enjoy!

3.5.3251

shahi tukda recipe with step by step pictures below

Step 1

First of all, let’s make the rabri because it takes the longest of all the elements to get ready. Here at the ingredients for making rabri.

Step 2

Combine 8 cups (2 liters) of milk and 1/2 cup sugar in a nonstick kadhai or pan.

Step 3

Bring the milk to a boil. The continue to cook it on medium-high heat, stirring it often to avoid the milk from spilling over. Incorporate the cream that forms on top and along the sides of the kadhai back into the milk using a spatula.

Step 4

Once the milk thicken and reduces to 1/3 of the original quantity, add the flakes almonds and chopped pistachios, a few strands of saffron, and powdered green cardamom/elaichi.

Step 5

Give it a mix and cook for 2 minutes. Then switch off the heat and let the rabri cool to room temperature.

Step 6

Next, let’s make the sugar syrup.

Step 7

To make the sugar syrup, combine 1/2 cup sugar, 1/2 cup water, 1/4 tsp powdered green cardamom/elaichi, and a few strands of saffron. Bring it to a boil.

Step 8

Cook the syrup while stirring it often until you get the one-thread consistency.

Step 9

Take the sugar syrup out in a bowl and add rose water to it, 1 tsp or as much as you need. Let it cool until it’s warm.

Step 10

Now we have to fry the bread in ghee. Cut the crust of the 6 bread slices. Cut each slice into four pieces.

Step 11

Heat the ghee in a skillet. Once it’s hot, turn the heat to low. Drop in a few pieces of bread. Stir them constantly while frying to avoid burning them.

Step 12

Fry it on both sides until golden and crispy.

Step 13

Drain the bread pieces and lay them on a plate lined with paper towels.

Step 14

When the sugar syrup is warm, dip the fried bread pieces in the sugar syrup for 5-6 seconds. Drain the bread pieces of the excess sugar syrup by placing them on the wire rack. This is important, otherwise the excess sugar syrup will form a pool at the base of the serving dish.

Step 15

Once the bread is well drained, arrange it in a wide, glass serving dish in one layer.

Step 16

When the rabri is at room temperature, pour it over the bread.

Step 17

These are the ingredients for garnihsing the shahi tukda.

Step 18

Garnish the bread and rabri with 2 tbsp flaked almonds, 2 tbsp chopped pistachios, some silver leaf sheet/chandi ka varq, and a few rose petals.

Step 19

Cover the serving dish with a cling film and refrigerate it for 10-12 hours for the best texture. Recipe of shahi tukda is ready. Scoop it out onto the serving plates. Serve chilled. Enjoy!