Shahi tukda recipe| shahi tukra

Shahi tukda recipe |Shahi tukra recipe – Rich royal dessert recipe with step-by-step pictures.

Shahi tukda, deep fried bread dipped in sugar syrup and served with rabdi, topped with nuts.

Shahi tukra | shahi tukda is originally a rich dessert from the Mughlai cuisine. Shahi, the word refers to royal. This dessert takes place at iftar parties and mughal weddings too. This is very similar to the famous Hyderabadi, Double ka meeta.

Bread is deep fried in ghee and dipped in sugar syrup and later served with rich rabdi. This is a truly addictive and high-calorie dessert. If you are hosting parties or get-togethers at home, then this would a perfect one for the party.

If you want to make instant shahi tukra, you can use milk rusk too. Just dip this in sugar syrup for a minute and then pour rabdi on it. Garnish with nuts and enjoy the dessert.

Also check out our, Shahi semiya badam kheer, Paneer payasam, Instant malpua rabdi, Kesar rabdi recipe and fruit rabdri

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Shahi tukda recipe

Rich bread based dessert served with creamy rabdi

Course Dessert, Sweet

Cuisine Indian

Keyword dessert, sweets

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 3

Author Jeyashri suresh

Ingredients

To make Rabdi

• 2 cups milk
• 1 tsp corn flour
• 3 tbsp sugar
• A pinch of saffron

Other ingredients

• 4 slices white bread
• ¼ cup sugar
• Ghee to fry the bread
• 7 cashew nuts
• A pinch of cardamom powder

Instructions

• In a heavy bottomed pan add the milk, corn flour and saffron.
• Mix well without any lumps.
• Let this boil in a medium flame till comes to a gravy consistency.
• It should be pourable and not too thick.
• Once it is done, switch off the flame and add the 3 tbsp of sugar.
• Mix well and keep this aside. Let this chill in the refrigerator.
• 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 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.

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Notes

1. The rabdi can be made a day before the party and kept in the fridge.

2. Always fry in ghee as oil will spoil the taste.

3. Shahi tukda is a perfect dessert for parties and get-togethers.

• In a heavy-bottomed pan add the milk, corn flour, and saffron.
• Mix well without any lumps.
• Let this boil in a medium flame till comes to a gravy consistency.
• It should be pourable and not too thick.
• Once it is done, switch off the flame and add the 3 tbsp of sugar.
• Mix well and keep this aside. Let this chill in the refrigerator.

• Cut the edges of the bread and make it into small triangles.
• Before cutting the bread just keep them open on plates for 15 mins and let the moisture gets absorbed from the bread.

• Heat ghee in a kadai on a  low flame fry the bread pieces and drain them 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 bread in the sugar syrup and take them out in a second.
• Fry the cashew nuts in a tsp of ghee.
• Arrange the bread dipped in sugar syrup, on a plate.

• Pour the rabdi over this and garnish it with nuts.
• Serve chilled.

1. The rabdi can be made a day before the party and kept in the fridge.
2. Always fry in ghee as oil will spoil the taste.
3. Shahi tukda is a perfect dessert for parties and get-togethers.