Shahi Tukda is a dessert made by deep-frying pieces of bread in ghee, dipping them in sugar syrup and then serving them with Rabdi. Now you see why it justifies it royal nomenclature. :)
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.
To Make the Sugar Syrup
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.
Preparing the Bread
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.
Assembling the Shahi Tukda
Place the fried, sweetened bread pieces in a plate.
Pour the Rabdi over the bread pieces.
Garnish with slivered pistachios, cashews, and almonds.
Keyword Shahi Tukda
Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!