Shahi Tukda is a royal dessert which means royal bite. This dish has its root from Mughlai cuisine. It is served for special occasions like wedding, festivals like Diwali and made with bread and thickened milk. The royal piece will definitely entice you with its richness of saffron and nuts.
Check out this quick and easy video recipe to make Shahi Tukda:
The bread is deep fried in ghee but this time I used Idhayam Mantra groundnut oil to shallow fry the bread. You can serve this Shahi tukda warm but I usually chill the rabri for an hour before serving. Thickened milk is usually poured over the fried bread slices, garnished with nuts and served. It is so delicious that the whole plate gets over within minutes. I love serving them as individual serving in shot glasses.
This dish has a history to talk about itself from the Mughal times. Mughals were known about their enticing cuisine because of the spices used in variety of dishes. Biryani is much talked about but there are even desserts which can make us feel royal too. So, sharing detailed recipe to make Shahi Tukda which you can enjoy with your family and friends.
You can also try bread gulab jamun from my blog.
- 4 Bread slices
- 4 cups Milk
- 4 tbsp Milk powder
- 1/2 cup sugar
- 12 saffron strands
- 2 Cardamom powder powdered
- 15 Blanched almonds and pistachios
- 2-3 tbsp Idhayam Mantra groundnut oil
Boil the milk in a heavy bottomed sauce pan on medium heat. Once it starts boiling, reduce the flame and add milk powder and mix well. Let it simmer till it is reduced to 1/2 of the original quantity. Keep stirring.
Once the quantity reduces to half of its original, add 1/4 cup of sugar, saffron and stir well until the sugar is dissolved.
Simmer for few more minutes and keep stirring. Remove from the flame, add cardamom powder and allow it to cool down completely. Refrigerate for an hour.
Boil 1/4 cup sugar and 1/2 of water in a pan till sugar gets dissolved and simmer it for few more minutes. Let it reach one string consistency. Remove from the flame and let it cool down.
Trim the sides of the bread, divide it into 4 equal triangles and keep it ready.
Add 2 tbsp Idhayam Mantra groundnut oil in a frying pan and shallow fry the bread pieces till they turn brown and crispy on both sides.
Soak the fried bread slices in the prepared sugar syrup for a minute.
Pour the prepared rabri (thickened milk) in shot glasses, garnish with blanched almonds and pistachios. Place the bread triangles on the top and serve.