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Shahi Tukda
Shahi Tukda - Ghee fried bread soaked in sugar syrup and topped with rabdi, sweetened reduced milk flavoured with saffron, cardamom and rose water.
Prep Time
10
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
10
minutes
mins
Course:
Dessert
Cuisine:
Indian, Mughali
Servings:
6
12-24 pieces
Author:
Famidha Ashraf
INGREDIENTS
For Rabdi (flavoured sweetened condensed milk)
1
litre
full-fat milk
½
cup
sugar
2
pinches
saffron
crushed and soaked in warm milk
3
green cardamom
1
teaspoon
rose water
1
tablespoon
slivered pistachios
For sugar syrup
1
cup
sugar
½
cup
water
1
green cardamom
For Tukda
6
slices
plain white milk bread
sides removed and cut into 2 or 4 triangle to make 12 or 24 pieces
ghee
to shallow fry
To garnish and serve
slivered pistachios
dried rose petals
INSTRUCTIONS
Prepare the Rabdi
Add milk to a heavy-bottomed pot and bring it to a boil on medium to high flame.
Reduce the flame and simmer until the milk is reduced to a little more than half its quantity.
Add saffron, cardamom, and sugar and keep simmering the rabdi until it thickens enough to coat the back of a spoon.
Stir in the rose water and switch off.
Let it cool completely before you add the pistachios.
Refrigerate until needed.
Prepare the sugar syrup
Add the sugar and water to a saucepan and bring it to a boil.
Add the cardamom pod and simmer for another 5 to 8 minutes.
Keep it warm to dip the pieces of fried bread.
Prepare the Tukras
Heat ghee in a shallow pan on medium flame.
Fry the cut bread slices turning sides until golden and crisp on both sides (be careful as it can burn quick).
Dip the fried bread pieces into the warm syrup for less than 30 seconds.
Remove and arrange them on the serving plate.
Serve Shahi Tukda
Pour the chilled rabdi all over the fried bread pieces.
Garnish with more nuts and rose petals. Serve immediately.