Shahi Tukda recipe

One of the most popular dishes for a holiday dinner party has to be Shahi Tukda, a sumptuous Mughlai bread pudding prepared with saffron syrup, crushed cardamom, and soaked in rich milk. This dish is not for the faint of heart! (Shahi is a Persian word that means “royal”). Topped with almonds, pistachios, and rose petals and baked until soft and slightly crusty around the edges. Sinful, decadent, and oh-so-delicious!

Shahi Tukda is a popular North Indian dessert that is made by deep-frying bread and then soaking it in a sweetened milk mixture flavored with cardamom and saffron. Here is a simple recipe to make Shahi Tukda at home:

This delectable dessert is adorned with nuts like almonds, pistachios, and cashews, as well as edible silver leaf (varak). With this unrivaled Indian sweet of Shahi Tukra, you may treat your guests like royalty.

Ingredients for Shahi Tukda recipe

• 6 slices of bread
• 2 cups milk
• 1/2 cup sugar
• 1/2 tsp cardamom powder
• A few strands of saffron
• Oil for frying
• Chopped nuts for garnishing

Instruction of Shahi Tukda recipe

• Slice the bread into triangle pieces.
• In a deep frying pan, heat the oil and cook the bread slices till golden brown. Set aside any surplus oil.
• In a separate pan, heat the milk with the sugar, cardamom powder, and saffron threads. Bring the mixture to a boil, stirring constantly.
• Reduce the heat to low and allow the milk to simmer for 5-6 minutes, stirring occasionally, until slightly thickened.
• Dip the fried bread pieces into the sweetened milk mixture and soak for a few minutes.
• Place the moistened bread on a serving platter and drizzle with the remaining milk mixture.
• If desired, garnish with chopped nuts.
• Refrigerate the Sahi Tukda for at least an hour before serving.
• Your Sahi Tukda is ready to eat!

Serving suggestion of Shahi Tukda

Serve cold Sahi Tukda: Refrigerate the Shahi Tukda for at least an hour before serving. This will make it more delicious and refreshing.

Garnish with chopped nuts: Chopped almonds, pistachios, and cashews can be used for garnishing. This will give the dessert a crisp texture and a nutty flavor.

Serve with Rabri: This recipe can be served with Rabri, a sweet, condensed milk-based dessert. This is a popular North Indian dessert called “Shahi Tukda with Rabri.”

Add some fruits: You can top the Shahi Tukda with fresh fruits like mango, kiwi, or pomegranate. This will add a fruity flavor as well as make it more colorful and inviting.

Tips and Variations

1. Use day-old bread: Use slightly stale bread as it will absorb the milk mixture better and won’t become too mushy or fall apart during frying and soaking.
2. Cut bread into triangular shapes: Cut the bread slices into triangle shapes as they fry more evenly and look more attractive when arranged on a plate.
3. Fry the bread in low heat: Fry the bread pieces in low-heat oil until they are golden brown, crisp, and evenly fried. This will make sure the bread doesn’t burn or become too dark.
4. Don’t over-soak the bread: Dip the fried bread pieces into the milk mixture for a minute or two, just enough to absorb the milk and soften the bread. Oversoaking can make the bread too soft and break apart.
5. Use full-fat milk: Use full-fat milk as it will make the milk mixture creamier and richer. You can also add some cream for extra richness.
6. Use saffron sparingly: Saffron is a potent spice, so use it sparingly, or it may overpower the other flavors.

FAQs