Shahi Tukda Recipe: Shahi Tukda is a popular Indian dessert that features bread soaked in saffron-flavored sugar syrup and topped with rich rabdi. Here’s Shahi Tukda Recipe
To prepare Shahi Tukda Recipe, start by making rabdi and sugar syrup. Remove the crust from bread slices and cut each slice diagonally into 2 triangles. Shallow-fry the bread triangles in ghee until golden brown on both sides. Set them aside.
For serving, dip the shallow-fried bread triangles into the sugar syrup, ensuring even soaking. Drain and arrange them in a serving dish. Pour chilled rabdi over the sugar syrup-coated bread triangles. Garnish with pistachios, almonds, rose petals, saffron, and edible silver wark. Serve immediately or refrigerate until chilled.
This royal dessert lives up to its name, offering a delightful combination of flavors and textures. The saffron-infused sugar syrup, cardamom powder, and the richness of ghee, along with the garnishes, make it a Mughlai delight.
While traditional rabdi is time-consuming, this recipe uses condensed milk and bread crumbs for a quicker version. You can prepare the rabri in advance and keep it chilled for easy assembly.
For a crunchy texture, shallow-fry the bread triangles in ghee, but if you prefer a lighter option, toast them in an oven or pop-up toaster. Adjust sweetness according to your taste by modifying the condensed milk quantity in the rabri. If the sugar syrup thickens before dipping the bread, add 1-2 tbsp of water and reheat.
Here are some tips: Use full-fat milk for a rich rabri, and if you prefer a less sweet dessert, you can skip dipping the bread in sugar syrup. Preparing the rabri in advance and toasting the bread in an oven are convenient alternatives.
Shahi Tukda recipe – How to make
Ingredients:
For Rabdi:
- 4 cups full-fat milk
- 2 tbsp fresh bread crumbs
- 2 tbsp condensed milk
- 1/4 tsp cardamom (elaichi) powder
For Shallow Frying the Bread Slices:
- 6 bread slices
- 4 tbsp ghee
- For Sugar Syrup:
- 1/2 cup sugar
- A few saffron (kesar) strands
- A pinch of cardamom (elaichi) powder
For Garnish:
- 1/2 tbsp almond (badam) flakes
- 1/2 tbsp pistachio slivers
- 1 tbsp dried rose petals
- 1/2 tsp saffron (kesar) strands
- 1 tsp edible silver leaf (vark)
Method:
For Rabdi:
- In a deep non-stick pan, bring the milk to a boil, stirring occasionally.
- Use a flat spoon to stick the cream (malai) formed on the top of the milk to the sides of the pan. Continue boiling the milk until it reduces to half its quantity, approximately 30 minutes.
- Add fresh bread crumbs and condensed milk, mix well, and cook over medium flame for about 10 to 15 minutes. Stir occasionally and scrape the sides of the pan.
- Add cardamom powder, mix well, and let it cool for 10 minutes.
- Refrigerate for half an hour, allowing the rabdi to thicken slightly.
For Shallow Frying the Bread Slices:
- Trim the crust from all bread slices and discard them.
- Diagonally cut each bread slice into 2 triangles.
- Heat ghee in a broad non-stick pan. Shallow-fry all the bread triangles for 2 to 3 minutes or until they turn golden brown on both sides.
For Sugar Syrup:
- Combine sugar and ¼ cup of water in a broad non-stick pan. Mix well and cook over high flame for 4 to 5 minutes or until the sugar syrup reaches a 1-thread consistency.
- Turn off the flame and add saffron strands and cardamom powder. Mix well and set aside.
How to Serve Shahi Tukda:
- Dip each shallow-fried bread triangle in the sugar syrup one by one until the syrup coats the slices completely.
- Arrange them in a serving dish.
- Evenly pour the chilled rabdi over the sugar syrup-coated bread triangles.
- Garnish with almond flakes, pistachio slivers, dried rose petals, saffron strands, and edible silver leaf.
- Serve Shahi Tukda immediately or refrigerate until chilled before serving.
Shahi Tukda Recipe with Step-by-Step
If you’re a fan of Shahi Tukda Recipe, try this delightful recipe. Also, explore other dessert recipes such as Rasgulla and Gulab Jamun.
What is Shahi Tukda Made Of?
Shahi Tukda is made with readily available ingredients in India. For Rabdi: 4 cups full-fat milk, 2 tbsp fresh bread crumbs, 2 tbsp condensed milk, and 1/4 tsp cardamom (elaichi) powder. For Shahi Tukda Recipe: 6 bread slices, 4 tbsp ghee, ½ cup sugar, saffron strands, cardamom powder, almond flakes, pistachio flakes, dried rose petals, saffron strands, and edible silver leaf (vark).
How to Make Rabdi for Shahi Tukda Recipe
- Heat 4 cups full-fat milk in a deep non-stick pan.
- Stick the cream (malai) formed on top to the sides of the pan using a flat spoon.
- Continue boiling until the milk reduces to half its quantity, about 30 minutes.
- Add 3 tbsp fresh bread crumbs for thickening.
- Add 2 tbsp condensed milk and mix well.
- Add 1/4 tsp cardamom (elaichi) powder, scrape the sides, and mix well.
- Allow it to cool for 10 minutes, then refrigerate for half an hour until the rabdi thickens slightly.
How to Shallow Fry Bread Slices
- Trim crusts from the bread slices.
- Cut each slice diagonally into 2 triangles.
- Shallow-fry 4 to 5 bread triangles at a time until golden brown on both sides.
- Remove onto absorbent paper and set aside.
How to Make Sugar Syrup
- In a non-stick pan, add ½ cup sugar and ¼ cup water.
- Mix well and cook on high flame for 4 to 5 minutes until the syrup reaches 1-thread consistency.
- Turn off the flame and add saffron strands and cardamom powder. Mix well.
How to Assemble Shahi Tukda
- Dip each shallow-fried bread triangle in the sugar syrup.
- Turn them to ensure even coating.
- Arrange in a serving dish.
- Pour chilled rabdi evenly over the sugar syrup-coated bread triangles.
- Garnish with almond flakes, pistachio slivers, dried rose petals, saffron strands, and edible silver leaf (vark).
Tips to Make Shahi Tukda Recipe:
- Use full-fat milk for a rich rabri.
- Adjust sweetness by varying condensed milk in rabri.
- Skip sugar syrup dipping if you prefer less sweetness.
- If sugar syrup thickens, add 1-2 tbsp water and reheat.
- Prepare rabri in advance for assembly.
- Shallow fry or toast for a lighter version.
Conclusion: Savor the Royalty
Indulge in the regal flavors of Shahi Tukda Recipe, where every bite tells a tale of Mughlai opulence. With a few steps, you can bring the royal dessert to your table, captivating taste buds with its exquisite blend of textures and flavors.
FAQs: Shahi Tukda Recipe
Q: Can I use low-fat milk for rabri?
A: For an authentic rich rabri, it’s best to stick to full-fat milk.
Q: How do I prevent the bread from becoming too soggy?
A: Ensure the bread is shallow-fried until golden brown for a delightful crunch.
Q: Can I substitute condensed milk in the rabri recipe?
A: While traditional rabri uses condensed milk, you can experiment with alternatives like khoya for a unique twist.
Q: What’s the significance of edible silver leaf in the garnish?
A: Edible silver leaf adds a touch of opulence, enhancing the visual appeal of Shahi Tukda.
Q: Can I prepare the entire dessert a day in advance?
A: Absolutely! Prepare components in advance and assemble for a stress-free serving experience.
