Shahi Tukda/Tukra or Indian Bread Pudding is a very popular royal dessert originated during the Mughal era. It’s a rich and festive dessert made with ghee fried bread,thickened sweetened milk infused with saffron and nuts .Shahi is a Persian word which means Royal and tukda/tukra is a Hindi/Urdu term which means a piece.Shahi tukda literally translates to a royal piece of dessert.
Shahi Tukda Recipe
For making the Rabri
1.Milk-1 litre
Sugar-1/3 cup
Saffron-4-6 strands
Cardamom-4-5
Heat milk in a wide bottom pan .Once boiled,add the saffron strands and reduce the flame to low and let it simmer until the milk reduces to half.Add the sugar and crushed cardamom and continue to boil for another 5 minutes .Remove and set aside to cool.
Note:U can chill the rabri in fridge if you want.
For Sugar Syrup
2.Sugar-1/3 cup
Water-1/2 cup
Saffron -2-3 strands
Rose water/essence -1/2 tsp
In a vessel bring the sugar and water to boil and add the saffron strands.Once this attains one string consistency,off the flame and add the rose water/essence.
3.Bread slices-7
Ghee-3/4 cup
Sundry the bread for 3-4 hours .U can also toast them on a pan without browning.Do not use new breads or breads from the fridge directly as they absorb a lot of ghee and have to fry it longer to get it crispy.
Remove the brown edges of the bread and cut it diagonally into two (or four)pieces.On a medium flame,deep fry the breads until golden and crispy.
4.Pistachios & Almonds sliced-1/4 cup
Rose Petals-few
Assembling the Shahi Tukda
1.Pour half of the Rabri into a bowl.Dip each of the fried bread slices in the sugar syrup and arrange it in the bowl.Pour the remaining rabri over the bread and garnish with sliced pistachios and almonds and rose petals.
2.Dip each of the fried bread slices in the sugar syrup and arrange it on serving plates.Just before serving pour the cooled rabri over the bread slices and garnish with nuts and rose petals.
Comments