Shahi tukda - a royal dessert that transforms simple bread into a magnificent dish. For a festive gathering , this recipe captures the richness and aromatic taste of traditional Indian goodies.The royal tukda is a joyful dessert with crisp, ghee-fried bread is crowned with aromatic, soaked in rose-sugar syrup and then crowned with a thick, saffron-filled rabri(reduction in milk). Decorated with crunchy almonds and pistachio medley, this dish is a party of taste and texture - a real royal deal with you can easily recreate home.
Ingredients
For the Fried Bread:
- White Bread: 6 slices
- Ghee: 3 tablespoons (for frying)
For the Sugar Syrup:
- Granulated Sugar: 1/3 cup
- Water: 1/2 cup
- Cardamom Powder: 1/2 teaspoon
- Rose Water: half teaspoon
For the Rabri (Thickened Milk):
- Whole Milk: 1 liter
- Sugar: 4–5 tablespoons
- Saffron Strands: A pinch (soaked in 2 tablespoons of warm milk)
- Cardamom Powder: 1/4 teaspoon
- Chopped Nuts:
- Almonds: 10–12 (sliced)
- Pistachios: 8–10 (sliced)
Method
- Prepare the Rabri:
- Simmer the Milk: Take a heavybottom pot, bring the milk to a boil. Lower the flame and let it simmer on low heat, stirring every now and then to prevent sticking. Continue simmering until the milk reduces by way of about half.
- Flavor the Rabri: Add sugar, soaked saffron (with the nice and cozy milk), and cardamom powder. Keep stirring and simmer for a further 10–15 minutes till the milk thickens to a custardlike consistency.
- Cool: Remove from warmth and permit the rabri to chill absolutely. For pleasant outcomes, kick back it within the refrigerator earlier than assembling the dessert.
- Make the Sugar Syrup
- Combine Ingredients: Now take a small saucepan, blend the granulated sugar and water. Bring to a boil over medium warmth.
- Infuse the Syrup: Add the cardamom powder and rose water. Let the syrup boil till it reaches a “one string” consistency (while a drop between your thumb and finger stretches right into a single thin thread). Remove from warmness and set apart.
- Fry the Bread
- Prep the Bread: Lightly trim the crusts off the bread slices and reduce every slice diagonally into two or more pieces.
- Fry to Perfection: Heat the ghee in a deep frying pan over medium heat. Fry the bread portions simply until golden and crisp. Alternatively, you may lightly pan toast the bread with a little layer of ghee if you pick a less oily version.
- Drain: Place the fried bread on paper towels to remove any excess ghee.
- Assemble the Shahi Tukda
- Soak the Bread: Dip every fried bread piece into the nice and cozy sugar syrup for about 10–15 seconds, making sure they're lightly coated however now not overly soggy.
- Layer & Top: Arrange the syrup soaked bread pieces on a serving platter. Generously pour the chilled rabri over the bread. Garnish it crushed with almonds and pistachios. For an additional touch of luxury, you can also upload some extra saffron strands or even a sprinkle of fit for human consumption silver leaf (varak) on pinnacle
Serving Suggestions
Serve the Shahi Tukda chilled as a wonderful finale for your festive dinner or enjoy it as a wealthy dessert on special occasions. Its contrasting textures-from the crisp fried bread to the creamy, fragrant rabri—make each chew a royal experience.
