Shahi tukda is or Shahi Toast is a royal dessert. It is made by deep-frying the bread, soaking it in sugar syrup, and then drizzling it with thick luscious rabdi, this sweer delight from Hyderabad is one of the best yet easy to make Indian desserts.
This sweet is enjoyed during Ramadan and is very popular among the people of India. Shahi is a Persian word meaning royal and tukda is an Urdu word meaning piece so shahi tukda means a royal piece of sweet. This shahi tukda recipe is very easy and is inspired by the royal Mughlai cuisine.
Per piece of shahi tukda consists of 308 calories:
- Fat 12 g
- Saturated fat 6 g
- Sodium 206 mg
- Potassium 269 mg
- Cholesterol 27 mg
- Carbohydrates 42 g
- Fiber 1 g
- Sugar 29 g
- Protein 8 g
Prepare time: 30 min
Cook: 25 min
Ready in: 55 min
Ingredients:
For Milk syrup
- 1 ½ cups Milk
- 1 ½ cups Sugar
- 4-5 Saffron strands
- Pinch of Cardamom powder
- 5-8 Bread sliced
- Ghee for frying
For Instant Rabri
- Remaining Sweetened Milk
- ¾ cup Condensed milk
- 2-4 Bread sliced, crumble
- Pinch of Saffron
- ¼ tsp Cardamom powder
- 1 tsp Rosewater
- ½ cup Milk
For Garnish
- Saffron milk
- Rose petals
- Mint leaves
- Pistachios, blanched
- Silverwork
- Icing sugar
Preparation for shahi tukda
- First of all, slice the crust of the bread.
- Then, cut them into triangles and keep it aside.
- Heat ghee in a deep pan, fry the bread slices on medium heat.
- Fry them from both sides till it gets nice golden and brown in color and crispy in texture.
- Drain the bread slices on a paper towel.
- Now, dip the bread slices in the milk syrup.
- With the help of a spoon coat the bread slice properly.
- Arrange the milk syrup-soaked bread slices neatly in a serving tray.
- Sprinkle some cardamom powder on top of it and keep it aside for future use.
For Milk syrup
- Heat milk in a saucepot, add sugar, saffron strands and stir well and let it boil for about 2 to 5 minutes.
For Instant Rabri
- Now strain the remaining sweeten milk in a deep pan, add condensed milk to it and stir really well.
- Next, add crumble bread slice, pinch of saffron, cardamom powder, rose water and milk mix everything properly.
- Then, blend the rabri to a smooth texture and keep it for cooling down.
- Pour the rabri on the milk syrup coated bread slices properly.
- Keep in the refrigerator to cool.
- Garnish it with saffron milk, rose petals, mint leaves, pistachios, silverwork, and icing sugar.
Serve chilled shahi tukda on a nice plating.