Shahi tukda which has its roots in Mughlai cuisine, is a very popular and rich dessert prepared with bread, milk, sugar and nuts. It is similar to the Hyderabadi double ka meeta. Both are my favorite desserts. It is very easy to make and tastes heavenly. Today we will learn how to make shahi tukda following this easy recipe with step wise pictures.
Toast all the nuts, chop it and keep it aside.
Soak saffron strands in 3 tbsp of hot milk.
We will divide the recipe into 3 steps -1. Preparing rabdi, 2.Preparing sugar syrup and 3.Toasting or frying the bread in ghee.
1. Preparing Rabdi
Boil milk on medium heat stirring continuously until it reduces to half. Add chopped nuts (keeping aside a few for garnishing) cardamom powder and saffron soaked milk. Boil for another 2-3 minutes and remove from heat.
2.Toasting or frying the bread in ghee
Cut the corners of the bread and cut it into triangles. So we have 8 triangular bread slices. Traditionally they are deep fried but I have pan fried the bread in ghee. (around 1 tsp ghee for each bread slice)
3.Preparing sugar syrup
In a pan, add sugar and water (just enough water to cover the sugar) and boil on medium heat until the sugar syrup becomes slightly sticky.
Preparation of Shahi Tukda
When the sugar syrup is warm, dip the bread slices in sugar syrup for 2 minutes. See to it that it is well coated on both sides with the sugar syrup. Remove and keep it aside.
In a shallow bowl, arrange all the sugar syrup coated bread slices, pour rabdi on top and garnish with chopped nuts. Refrigerate and serve chilled.
Note - You can add condensed milk to make the process of making rabdi faster.
You might like my other desserts prepared with bread
Double ka Meetha
Bread Gulab Jamoon
Do not miss my lovely collection of Diwali Sweets and Snacks.
If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. Thank you!