I have been meaning to make Shahi Tukda for the longest time. So when I got a chance to participate in Lin’s Recipe Exchange by making this delectable dessert, I jumped at the chance. Each of us has submitted a recipe for others to make and picks the recipe submitted by one another participant to make.
CH Cooks had submitted her recipe for Shahi Tukda. I made this dessert using her recipe largely, except that I used some condensed milk as a shortcut to making the Rabdi. The result was a wonderful sweet that was very easy to make. The best part about this recipe is that most ingredients are found very easily at home and needs no major preparation.
Shahi Tukda (or Shahi Tukra) literally means Royal Pieces. It gets its name from how it is made: pieces of bread fried in ghee and dipped in sugar syrup before being served along with Rabdi (or sweetened reduce milk). 🙂 So you see the name is perfectly justified. Along with its cousin Double ka Meetha and the delicious Qubani ka Meetha (or Khubani ka Meetha), Shahi Tukda is a dessert from Hyderabad, or so goes the folklore.
This chance to try this recipe came at the perfect time as Holi is upon us and this would make for a great dessert. Shahi Tukda is great for entertaining because you can make the components well in advance and then assemble the dessert at the last moment.
How to Make Shahi Tukda
- 4 Slices Bread
- 2 Cups Milk
- 1/3 Cup Sweetened Condensed Milk
- 10 to 12 Strands Saffron
- 1/3 Cup Sugar
- 2 or 3 tbsp Water
- Lemon Juice - A few drops optional
- 6 Pistachios
- 6 Cashews
- 6 Almonds
- 3 to 4 tbsp Ghee
- In a heavy-bottomed vessel, mix the milk and saffron strands.
- Over medium-flame, boil the milk with the saffron strands till it reduces to about half.
- Stir constantly.
- Scrape the milk solids that stick to the edges of the vessel and mix into the milk.
- When the milk is reduced to half, add the condensed milk.
- Mix well.
- Take off the heat and set aside.
- In a heavy bottomed pan, heat the sugar and water together.
- Over medium flame, heat till sugar melts and forms a slightly thick syrup.
- Turn off the heat.
- Add a few drops of lemon juice and mix well. This prevents the sugar from crystallizing.
- Set aside.
- Cut the crusty edges off the bread slices.
- Cut each slice into diagonally into 4 triangles.
- In a pan heat the ghee.
- Add the bread slices and fry both sides till golden brown. I found that the bread slices absorb ghee very fast. So I added ghee as and when required. Otherwise the first batch of bread will absorb all the ghee.
- Using a slotted spoon remove the bread slices.
- Immediately dip in the sugar syrup till well-covered and remove immediately.
- Set aside.
- Place the fried, sweetened bread pieces in a plate.
- Pour the Rabdi over the bread pieces.
- Garnish with slivered pistachios, cashews, and almonds.
I am also contributing this delicious recipe to Holi collection on Sonal Gupta’s simplyvegetarian777. There is going to be a rollicking potluck party here so do not forget to see all the recipes! 🙂