Shahi Tukda Recipe

Name: Shahi Tukda Recipe
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Yield: 5 people
Ingredients: 5 Bread Slices; 1 litre Milk; 5 Almonds; 10 Pistachios; Few Saffron Threads; 1 cup Sugar (1 cup = 250 ml); 2 cups Water; 1/2 cup Ghee (for frying); 1 tsp Lemon Juice

a very popular Dessert in Mughlai cuisine.

Posted on Jul 5th, 2017

by Sowmya Venkatachalam

Categories:

5 from 1 vote

Shahi Tukda is a popular, delicious and simple sweet dish made using bread, milk and nuts.Ghee fried bread soaked in evaporated milk (Rabri) and garnished with nuts and saffron is a wonderful and rich dessert.

Prep Time 5 minutes

Cook Time 1 hour

Total Time 1 hour 5 minutes

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Shahi Tukda is a popular, delicious and simple sweet dish made using bread, milk and nuts. When I was in UK, my best friend made this yummy dish and she taught me how to make. Now whenever I make this recipe, I always remember the best moments with her :-). Even for the beginners this is one if the simple dish that would never go wrong. Ghee fried bread soaked in evaporated milk (Rabri) and garnished with nuts and saffron is a wonderful and rich dessert. We always do lots of traditional sweets for Diwali. Try this Shahi Tukda for this Diwali and surprise your family and friends.

Shahi Tukda Recipe

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Shahi Tukda Recipe

Course: Dessert

Cuisine: Indian, North Indian

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour 5 minutes

Servings: people

Calories: 169kcal

Author: Sowmya Venkatachalam

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Ingredients

5 Bread Slices
1 litre Milk
5 Almonds
10 Pistachios
Few Saffron Threads
1 cup Sugar 1 cup = 250 ml
2 cups Water
1/2 cup Ghee for frying
1 tsp Lemon Juice

Instructions

Method for making Rabri

First lets start with making our Rabri. Soak the saffron threads in a tablespoon of milk and keep it aside.
Heat a pan and add milk. Keep stirring the milk in high flame till it starts boiling. Once the milk starts boiling, keep the flame medium and stir occasionally till the milk reduces to 1/4th of the quantity
Keep the flame low and add the sugar, saffron milk and stir well. Add chopped almonds and pistachios and remove the rabri from flame. Do not make the rabri very thick. Now our rabri is ready

Method for making Shahi Tukda

Take the bread slices and cut the corners. Cut the bread in triangular or rectangular pieces. I have cut the slices into triangular pieces. Spread the bread slices in a plate and keep it aside for atleast 20 minutes.
This will make the bread slices little dry. The dryness of the bread prevents it from drinking more ghee while frying. When I first tried this recipe, I used fresh bread as it is and all my ghee is gone for the first set of the slices itself :-(. After that experience, my friend taught me this trick. So now I keep the bread slices open in plate for 10-15 minutes before I start with the frying session.
Meanwhile, Lets make our sugar syrup. Heat a pan. Add sugar and water and stir in high flame allowing the sugar to boil. When the sugar syrup starts to boil, keep the flame low and and stir the syrup till it reaches one-string consistency.
When you take a drop of syrup and rub in-between your thumb and point finger, you can see a thick string getting formed. You can also see the string forming in the ladle when you keep the ladle upside down. This is the correct consistency. Add the lemon juice and switch off the flame. Adding lemon juice prevents crystallisation of sugar syrup. Now our sugar syrup is ready.
Heat a flat pan and add ghee. Shallow fry the bread slices 2 at a time on both the sides
Fry them till they are nice brown color and remove the ghee fried bread slices and place it in a paper towel to drain excess ghee. Repeat the steps for the rest of the bread slices. Now our bread slices are ready to go into the sugar syrup.
Add 2-3 fried bread slices in the sugar syrup and allow it to soak in syrup for a minute on both the sides. Repeat the same for rest of the fried bread slices
Our syrup dipped bread and rabri are ready. Take a serving plate or bowl, add 2-3 pieces of fried sugar syrup dipped bread and pour the rabri. Garnish with nuts and serve chilled.
Enjoy this delicious Shahi Tudka and share your experiences!

Video

Nutritional Info

Nutrition Facts

Shahi Tukda Recipe

Amount Per Serving (1 pc)

Calories 169 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g13%

Sodium 95mg4%

Potassium 35mg1%

Carbohydrates 17g6%

Fiber 1g4%

Sugar 11g12%

Protein 1g2%

* Percent Daily Values are based on a 2000 calorie diet.

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Method for Rabri :

- First lets start with making our Rabri. Soak the saffron threads in a tablespoon of milk and keep it aside. Heat a pan and add milk. Keep stirring the milk in high flame till it starts boiling. Once the milk starts boiling, keep the flame medium and stir occasionally till the milk reduces to 1/4th of the quantity

- Keep the flame low and add the sugar, saffron milk and stir well. Add chopped almonds and pistachios and remove the rabri from flame. Do not make the rabri very thick. Now our rabri is ready

Method for making Shahi Tukda:

- Take the bread slices and cut the corners. Cut the bread in triangular or rectangular pieces. I have cut the slices into triangular pieces. Spread the bread slices in a plate and keep it aside for atleast 20 minutes. This will make the bread slices little dry. The dryness of the bread prevents it from drinking more ghee while frying. When I first tried this recipe, I used fresh bread as it is and all my ghee is gone for the first set of the slices itself :-(. After that experience, my friend taught me this trick. So now I keep the bread slices open in plate for 10-15 minutes before I start with the frying session.

- Meanwhile, Lets make our sugar syrup. Heat a pan. Add sugar and water and stir in high flame allowing the sugar to boil. When the sugar syrup starts to boil, keep the flame low and and stir the syrup till it reaches one-string consistency. When you take a drop of syrup and rub in-between your thumb and point finger, you can see a thick string getting formed. You can also see the string forming in the ladle when you keep the ladle upside down. This is the correct consistency. Add the lemon juice and switch off the flame. Adding lemon juice prevents crystallisation of sugar syrup. Now our sugar syrup is ready.

- Heat a flat pan and add ghee. Shallow fry the bread slices 2 at a time on both the sides

- Fry them till they are nice brown color and remove the ghee fried bread slices and place it in a paper towel to drain excess ghee. Repeat the steps for the rest of the bread slices. Now our bread slices are ready to go into the sugar syrup.
- Add 2-3 fried bread slices in the sugar syrup and allow it to soak in syrup for a minute on both the sides. Repeat the same for rest of the fried bread slices

- Our syrup dipped bread and rabri are ready. Take a serving plate or bowl, add 2-3 pieces of fried sugar syrup dipped bread and pour the rabri. Garnish with nuts and serve chilled.