Shahi tukda, deep fried bread dipped in sugar syrup and served with rabdi,topped with nuts.
I wish all my readers and friends a very Happy new year 2012 . To welcome the New year I wanted to make a sweet and immediately Shahi tukda came to mind. A rich and royal dessert from the land of Hyderabad, is an easy one to make. So go ahead to try this out and impress your family and friends for this New year party.
TO MAKE RABDI:
|MAIDA | CORN FLOUR||1/2 TSP|
|BREAD SLICES (WHITE BREAD)||3-4 SLICES|
|GHEE||TO FRY THE BREAD|
|CASHEW NUTS||7-8 NO|
|CARDAMON POWDER||A PINCH|
- Combine all the ingredients given under the rabdi table (except sugar)and boil this without forming any lumps for a sometime under medium flame stirring continuously.
- Be careful not to get it burnt. When it reaches a pouring consistency switch off the flame and keep aside.Add sugar and mix well.
- Cut the edges of the bread and make it into small triangles.
- Before cutting the bread just keep them open in plates for 15 mins and let the moisture gets absorbed from the bread.
- Heat ghee in a kadai in a low flame fry the bread pieces and drain it in a kitchen towel.
- Make a sugar syrup by adding little water to the sugar.
- The syrup should be sticky and no string consistency has to be formed.
- Keep it aside.
- Dip the fried breads in the sugar syrup and take out in a second.
- Fry the cashew nuts and pistachios ( i didn’t add pistachios) in a tsp of ghee.
- Arrange the bread dipped in sugar syrup, in a plate.
- Pour the rabdi over this and garnish with nuts.
- Serve chilled.
- The rabdi can be made a day before the party and kept in the fridge.
- Always fry in ghee as oil will spoil the taste.