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.

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.