Shahi Tukda

A Mughlai delicacy composed with fried bread, thickened sweetened milk, saffron, & nuts is called Shahi Tukda. A dessert suited for royalty, as the name implies.

Servings - 5

Preparation Time - 30 Mins

Difficulty Level - Easy

Cook Time - 30 Mins

Ingredients

5 slices Bread, thick cut
Oil/Ghee for Frying
75 gm / 1/3 cup Sugar
100 gm / ½ cup Water
100 gm / ½ cup Water
Rabri, for serving
Assorted chopped nuts, for garnish

Procedure

In a large Kadai or pot, heat the oil till it is about medium hot.
Add the sugar, water and Mastercook Elaichi to a pot and heat till the sugar has dissolved. Boil for 2-3 minutes more till slightly thickened. Cool completely.
Cut the crusts off the bread and cut each slice diagonally into two triangles
Fry the bread in the oil till deep golden brown. Set on a wire rack to drain all the excess oil and pat gently with a paper towel to rid the rest of the oil.
Fry the bread in the oil till deep golden brown. Set on a wire rack to drain all the excess oil and pat gently with a paper towel to rid the rest of the oil.
Dip each bread slice into the sugar syrup and turn a few times to thoroughly soak. Place on a platter and repeat with the rest
Finish with a generous spoon of rabri and chopped nuts.

Tips for Cooking

Ideally, you would want to cut the bread yourself, so you get thicker slices. But if this is not possible, store-bought slices will work fine.
Adding to the first tip, the tastiest shahi tukda would come from baking fresh homemade bread, nothing beats it!
If you notice that the bread is gaining color too quickly, lower the flame or add more slices in so that they take a little time to get color. This ensures that it becomes super crispy.
Be sure to pat the excess oil otherwise the syrup wont soak in.
You can choose to add saffron and some rose water to the syrup.

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