Shahi Tukda(Shahi Tukra) is a bread based dessert made with bead,thickened milk,saffron and nuts. They serve this dessert occassionally at our office as a part of friday meal, and we used to ask for one more and once when I enquired the recipe it was so simple but believe me its soo tasty!
Shahi Tukda Recipe – Ingredients
Preparation Time : 10 mins | Cooking Time : 30 mins | Serves : 2
Recipe Category: Dessert | Recipe Cuisine: Indian
Recipe Category: Dessert | Recipe Cuisine: Indian
Milk – 3 cups
Bread – 5 slices
Saffron – 3 to 4 strands
Ghee – to toast
Nuts – 2 tbsp (Pista & Badams chopped finely)
For the sugar syrup:
Sugar – 1/4 cup
CWater – 1/2 cup
Method:
- Strip off the corners of the bread and cut into small triangles, set aside.Soak saffron strands in warm milk, keep aside.Prepare sugar syrup by heating sugar and water in a pan until a syrup like consistency is formed.It should be thick and sticky thats all, dont need to check for string consistency etc.Keep aside.
- Boil milk, add the saffron milk to it. Once it boils and shrinks to half, add the chopped nuts, bring to a boil and switch off.The mixture is called rabri.Refrigerate it till use.
- Toast the bread with ghee in a non-stick tawa such that it becomes crisp.You can do them in batches. You can use ur oven or toaster too. It can deep fried in ghee too.
- Soak each slice in the sugar syrup and arrange it in a plate.Then pour the rabri over the bread slices to soak well. Garnish with chopped nuts toasted in ghee. Serve chilled.
Toasted bread soaked in sugar syrup…yummm
Deep frying sure is very tasty so once in a while rich indulgence is not a problem…what say?! 😉
My Notes:
- Either deep fry the bread slices in ghee or toast them. Dont deep fry/toast in oil as it will spoil the taste.
- The bread slices should be crispy else when soaked in milk it will become soggy.
- If you wish you can cut the sides of the bread. I didnt find any difference after soaking so usually I dont remove the sides of the bread.
- You can use either white or brown bread. I used white here.
delicious looking dessert… i am gonna make it soon.
I loved this the first time I tasted and tried,but it dint came out well…Sure again I will try,coz this is tempting!
I recently came accross your blog and have been reading along. I thought I would leave my first comment. I dont know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.
Kaylee
http://grillsblog.com
Our fav sweet..They also call it Double Ka meeta.
wow this is easy
I am sure my lil one will love it
good one
feel free to drop by my blog
i made this.. but simplified it a lot and make a quick version.. will post my recipe later. it was very very tasty.
Sounds interesting…simple and nice entry.
Nice blog. You have many varities here.
Thanks for dropping by…..shahi tukda looks appetizing and inviting
Shahi tukda looks very delicious Sharmilee. Thank you very much for sending this for sending this entry.
I had this dessert in Bangalore once and I did not like it:(. But seeing your pics I think I would try them again:)
I love bread pudding…..looks very tasty.
Hello Sharmilee – Happy Ugadi to you too. Been meaning to drop by. Thanks for visiting our site. Your banner looks awesome! This recipe seems really yummy!
hey.. awesome thukra.. wanan prepare that again!!!!
Looks so tasty, Shahi Tukda is a must try.
Thanks a bunch for the recipe.
good
You got that yellow colour from saffron? Shahi Tukda is my favourite recipe and this one is a lovely variation! Thanks for sharing! I have a shahi tukda recipe from my kitchen up on my website as well 🙂 http://www.cukzy.com/shahi-tukra/
I tried shahi tukda.I roasted the bread pieces with ghee till it turned crisp.but at the end of the dish it became soggy.???dont know y???
@Nadia : Yes the yellow color is from saffron only…
@Ramya: Try serving it soon after assembling. If you want it chilled then chill the rabri then pour over the crisp bread slices and then serve. Hope this helps!
Can the bread be soaked in the syrup ahead? I want to try this and serve as a dessert for my guests and was thinking if it is possible to do ahead to save time and stress. I understand that the rabri can be made ahead and cooled. But what about the bread? Can I toast in ghee and dip in the syrup and keep them in a box for later use.? What I mean is can I do that say a few hours before I serve.
@Sowmya : You can do it may be half an hour before not more than that else the bread will become very soggy….
nice one
Hey I made this yummy recipe right now and my hubby loved it . Thanx alot for this lovely desert
tried this today…came out perfect:)…all i can say is i love ur blog:))
Made this just now. Turned out so yummy! Husband feels we are wasting our time and money going around sweet shops. 😉 Thanks for your simple recipes. I feel confident to try your recipes.
No need sugar for rabri???? while having rabri will it be tasteless without sweet???? please clear my doubt…
No need as the bread soaked will be very sweet so it will balance if you want add little to rabri if you prefer to use it for some other recipes as well