Master The Art Of Making Shahi Tukda At Home In 20 Minutes

Shahi Tukda combines fried bread soaked in sugar syrup with a topping of rich, creamy rabri, garnished with nuts and saffron. The dish is chilled before serving to enhance its flavor. It's a royal treat perfect for special occasions.

Harpreet Kour Updated: Aug 25, 2024 7:00 AM IST

Shahi Tukda is a rich Mughlai dessert made by soaking fried bread slices in sugar syrup and topping them with thick, creamy rabri. The rabri is prepared by reducing full-fat milk, sweetened with condensed milk, and flavored with cardamom and saffron. The bread slices are shallow-fried in ghee until golden brown, then dipped in a fragrant sugar syrup. After arranging the syrup-soaked bread on a serving dish, it is generously topped with the prepared rabri and garnished with sliced almonds, pistachios, and saffron strands. The dish is chilled for a while before serving to allow the flavors to meld together. This indulgent dessert is best enjoyed cold and is perfect for festive occasions.

Ingredients:

  • 6 slices of white bread (preferably thick)
  • 500 ml full-fat milk
  • 200 ml condensed milk
  • 1/2 cup sugar (adjust to taste)
  • 1/4 cup water
  • 1/4 teaspoon cardamom powder
  • 2 tablespoons ghee (clarified butter)
  • 10-12 almonds, blanched and sliced
  • 10-12 pistachios, sliced
  • A few saffron strands soaked in 1 tablespoon of warm milk
  • 1 tablespoon rose water or kewra water
  • Silver leaf (optional, for garnish)

Instructions:

1. Prepare the Rabri:

  • Start by boiling the full-fat milk in a heavy-bottomed pan over medium heat.
  • Once it reaches a boil, lower the heat and let the milk simmer, stirring frequently to prevent it from sticking to the bottom.
  • Continue to simmer the milk until it reduces to half of its original quantity.
  • Add the condensed milk and cardamom powder to the reduced milk, stirring well to combine.
  • Let it simmer for another 5-7 minutes until the mixture thickens into a creamy rabri.
  • Add the saffron milk and rose water, mix well, and set the rabri aside.

2. Prepare the Sugar Syrup:

  • In a separate pan, combine the sugar and water and bring to a boil.
  • Let the syrup simmer until it reaches a one-string consistency (when a drop of syrup between your fingers forms a thin string).
  • Add a few drops of rose water or kewra water for flavor, and set the syrup aside.

3. Fry the Bread:

  • Cut the bread slices into quarters or halves, depending on your preference.
  • Heat the ghee in a pan over medium heat.

    Once hot, shallow fry the bread pieces until they are golden brown and crisp on both sides. Ensure they are fried evenly.

  • Drain the fried bread slices on paper towels to remove excess ghee.

4. Soak the Bread:

  • Dip each fried bread piece into the warm sugar syrup for a few seconds, ensuring they absorb the syrup but don't become too soggy.
  • Arrange the syrup-soaked bread slices on a serving dish.

5. Assemble the Shahi Tukda:

  • Pour the prepared rabri generously over the syrup-soaked bread slices, ensuring they are fully covered.
  • Garnish with blanched and sliced almonds, pistachios, and saffron strands.

6. Chill and Serve:

  • Allow the Shahi Tukda to rest for at least an hour in the refrigerator to let the flavors meld together.
  • Just before serving, you can optionally garnish it with silver leaf (varak) for a royal touch.

7. Enjoy:

  • Serve the Shahi Tukda chilled, and enjoy this rich and indulgent Mughlai dessert.

Tips:

  • Ensure the rabri is thick and creamy for the best taste.
  • The bread should be fried evenly and soaked in syrup just enough to be sweet but not soggy.
  • You can also add a few drops of kewra essence to the rabri for an extra floral aroma.