Shahi TukdaOctober 23, 2021
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.
- 5 slices Bread, thick cut
- Oil/Ghee for Frying
- 75 gm / 1/3 cup Sugar
- 100 gm / ½ cup Water
- 2 no’s Mastercook Elaichi
- Rabri, for serving
- Assorted chopped nuts, for garnish
- 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.
- 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.
- 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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