Desserts,  Indian Cuisine

Easy Shahi Tukda

The rich and royal Mughlai dessert is a staple of my family. It is one of the most loved Indian desserts, and with the holy month of Ramzan going on, I was craving for Shahi Tukda more than over. Here’s a very easy recipe to try at home 🙂

Easy Shahi Tukda

Recipe by Gunjan SawhneyCuisine: IndianDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes

Ingredients

  • ½ litre milk, full fat

  • ¼ cup Condensed milk

  • ½ tsp Cardamom powder

  • 3 Bread slices

  • 3 tbsp Ghee

  • 1 tbsp Pistachio, crushed

  • 1 tbsp Almonds, crushed

  • Few Saffron strands

  • ½ cup water

  • ¾ cup sugar

Process

  • Cut each bread slice diagonally into 2 triangles each. Cut their corners and discard them.
  • Heat ghee in a non stick pan, and shallow fry the bread triangles in it until they are crispy and golden brown in color. Transfer them to a plate and keep it aside to cool completely.
  • Next, take a thick bottomed pan and bring the milk to a boil. Continue to stir it slowly during the process.
  • Add the condensed milk & cardamom powder, continuing to cook it on medium flame for approximately 10 minutes while stirring and scraping the edges of the pan.
  • Mix all the ingredients well and later let the rabri cool completely.
  • Take ½ cup water in a pan and bring it to boil. Throw in ¾ cup of sugar and let it dilute completely on medium flame. Let this sugar syrup later cool for a few minutes.
  • Evenly soak the bread slices in sugar syrup for 1 minute, ensuring they don’t turn soggy. Drain the excess syrup from the slices and transfer them to a serving plate.
  • Pour the rabri over it and garnish with chopped Almonds and Pistachios.
  • Top it with some saffron strands and serve chilled.

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