Shahi Tukda Recipe | Traditional Shahi Tukra Sweet

Shahi Tukda is a wealthy, royal and well-liked dessert from the Mughlai Delicacies. It’s product of ghee fried bread slices which are soaked in rose & cardamom scented sugar syrup that are topped with aromatic, creamy, sweetened, thickened milk (a.ok.a rabdi) that’s flavored with unique saffron. This decadent candy is garnished with nuts like almonds, pistachios, cashews and typically even edible silver leaf (varak). Give your company the royal remedy with this unparalleled Indian candy of Shahi Tukra.

What’s Shahi Tukda

One chew of my conventional recipe of Shahi Tukda will provide you with a sense of royalty. It’s no shock, both!

In Hindi and Urdu languages, the time period shahi means “royal” and tukra (additionally spelled tukda) means “a bit”. Actually translated, this tasty dessert means “royal piece.” (Tukray or tukday is the plural type).

This indulgent candy is also referred to as Shahi Toast as is often made and served on festivals and particular events.

Shahi Tukda (which is typically confused with the Indian bread pudding, Double ka meetha) has been a preferred request from my readers, so I’m excited to share this recipe with you. 

I discovered to make Shahi Tukda recipe in my cooking faculty. We discovered the normal preparation for this wealthy royal Mughlai dessert; in fact, these days there are many fast and simple variations of Shahi Tukra.

Merely put shahi tukra are toasty ghee fried bread slices coated with sugar syrup which are topped with thickened sweetened milk a.ok.a rabri and nuts. Straightforward, proper?

Shahi Tukda Recipe Components

Beneath I record the principle parts and components that you could make and assemble later to make this royal dessert. In fact you’ll be able to prep forward a few of the components like rabri and sugar syrup.

1. Fried Bread

The bread is often deep fried in ghee. Since I needed to share an genuine shahi tukda recipe, I’ve remained 90% true to the normal methodology. The remaining 10% is for a step which I’ve altered for my very own profit.

As a substitute of deep frying the bread in ghee, I merely pan fried all of the bread with solely two tablespoons to chop again on energy.

Don’t fear although! This nonetheless tastes scrumptious – should you pan fry the bread very well till it’s golden and crunchy, you gained’t miss the deep fried model one bit.  You would additionally choose to shallow fry.

I made yet another swap to make this conventional Mughlai dessert slightly bit more healthy – choosing entire wheat bread has extra entire grains and fiber than white or milk bread.

2. Rabri

I like to make my very own Rabdi by decreasing the milk over a low flame, however this course of takes time. It’s a must to stir the milk fairly usually whereas its will get decreased; attempt to do it when you’re cooking dinner so it doesn’t really feel like a trouble.

I like my rabdi to have a thinner consistency for shahi tukda than when it’s served plain or added to kulfi. Be happy to make the rabri with condensed milk just like Basundi should you’re quick on time (or make a Vanilla Custard as an alternative), however nothing beats the unique.

3. Sugar Syrup

The sugar syrup is made just by cooking sugar with water till the syrup reaches a one thread consistency. For those who make it to a skinny runny sugar syrup, the bread will soak up all of it making it soggy. A one thread consistency syrup might be sticky and thicker and can coat the bread.

Coating the toasted bread with caramelized sugar syrup flavored with cardamom and rose water takes this dessert to the subsequent stage. If you’re watching your sugar consumption, then skip this step. It nonetheless tastes fantastic!

I do know this all appears to be like like numerous steps and preparation, however belief me: when you make the rabri, half the work is completed. Mughlai dishes often demand in depth preparations, however the additional effort is sort of at all times effectively price it.

This candy may be served heat or chilled. For those who plan to serve shahi tukra chilled, then you can also make the rabri in the future earlier than and chill within the fridge.

It is a heavy, wealthy dessert meant for significantly festive events. Whichever pageant you might be celebrating, this unbelievable mixture of textures and flavors is certain to wow your company.

Step-by-Step Information

Make Shahi Tukda

To make it simpler to know, the step-by-step picture information has been divided into 4 components:

Put together the Rabdi (candy, creamy thickened milk)

Remember the fact that making rabri takes time. To avoid wasting time you can also make this straightforward and fast Basundi Recipe that has condensed milk. However do make an observation of not including the chironji seeds (charoli) to the basundi.

When you have time, then you’ll be able to select to make the rabdi a day forward. Refrigerate it in an air-tight container.

1. In a broad thick bottomed frying pan or kadai (wok) or a heavy pan take 1 litre of full fats or entire milk and produce to the primary boil on medium-low to medium warmth.

Maintain stirring at intervals in order that the milk doesn’t follow the underside of the pan.

2. Add 3 tablespoons of milk powder ( I used Nestlé model).

The addition of milk powder reduces the cooking time of rabri, however it isn’t important. For those who don’t have it, merely prepare dinner the milk for longer.

3. Add 1 tablespoon of masala milk powder (that is do-it-yourself masala milk powder).

That is one other non-compulsory step. For those who don’t have this masala mix, you’ll be able to add a pinch of crushed saffron and ¼ teaspoon cardamom powder.

4. Take away the clotted cream (malai) which varieties on high of the milk and sides of the pan and stir it again into the milk. Carry on simmering the milk on a low to medium-low warmth.

5. Don’t pull the pan off the range but – it isn’t prepared. Proceed scraping the milk solids on the sides of the pan. Additionally carry on stirring to forestall the underside or sides from changing into browned or burnt.

Tip: For making dishes like rabri, its at all times higher to make use of a thick bottomed pan or heavy kadai.

6. On a low to medium-low warmth carry on simmering and stirring, returning the clotted cream into the combination.

7. Simmer milk till it thickens and reaches to one-third of its unique quantity. That’s the precise consistency as you see within the under picture!

You would additionally select to prepare dinner it to a much less thicker consistency. Because it cools, it is going to thicken extra.

It took me about 1 hour. The time could differ relying on the standard of the pan, depth of flame and high quality of milk.

8. Take away from warmth and add 2 to 2.5 tablespoons sugar or based on style. Stir effectively in order that the sugar dissolves.

9. Subsequent add 12 to fifteen crushed saffron strands or about 1 to 2 pinches of saffron powder together with kewra (pandanus) water.

You may also add sliced almonds and pistachios right here. I didn’t add as I’ve already added do-it-yourself masala milk powder, which is finely floor dry fruits with a number of aromatic spices.

Be happy to substitute kewra water with edible rose water or a number of drops of rose essence.

10. The consistency and texture of the rabdi is demonstrated under.

Pan fry bread

1. Slice the crusts of 6 regular-sized bread. Minimize them into squares, rectangles or triangles. You would use any bread of your selection – entire wheat, white bread or brown bread.

Decide to deep fry or shallow fry the bread in ghee should you want. For a extra more healthy possibility you’ll be able to toast the bread with much less ghee on a skillet/tawa/frying pan or in an oven.

2. Warmth 1 tablespoon of ghee in a flat skillet (tawa) or a frying pan.

3. Add the bread slices and toast them on a low to medium warmth.

4. When one facet is browned until golden, flip and toast the opposite facet.

5. Flip a few times extra to get an excellent golden coloration and browning.

6. Place the bread slices on paper towels to take away extra ghee.

7. Repeat with one other tablespoon of ghee and toast the remaining batch. Maintain all of the toasted bread facet.

Put together sugar syrup

1. Combine ½ cup sugar with ¼ cup water in a pan.

Time Saving Tip: You’ll be able to prepare dinner each the sugar syrup in addition to toast the bread slices, concurrently.

2. Maintain the sugar answer on low warmth.

3. The combination ought to come to a boil.

4. When the entire combination begins boiling like this, it means the one thread consistency is close to by. Maintain a detailed watch!

5. One thread consistency is illustrated by utilizing the tactic under.

5. Swap off when the one thread consistency is reached. Add cardamom powder or rose water and stir.

If the syrup cools and crystallizes earlier than soaking the bread, then simply add about 1 to 1.5 tablespoons water and reheat the syrup over low warmth till liquid.

Assemble & Make Shahi Tukda

1. Dip the croutons within the sugar syrup. With the assistance of a spoon or small tongs, coat the bread slices evenly. The syrup will coat the bread as you flip.

If that is troublesome for you, then simply pour the sugar syrup evenly on a neatly organized mattress of croutons.

The sugar syrup may be heat or at room temperature if you coat the bread slices or croutons with it.

2. Organize the sugar coated bread slices neatly in a serving tray or plate.

3. Pour the rabri on the syrup soaked bread. Garnish with blanched sliced almonds and pistachios.

4. Serve the wealthy royal Shahi Tukda as a dessert when you might have one thing price celebrating. Get pleasure from!

Maintain any leftovers within the fridge in a coated container for a few day solely. Shahi Tukra or Shahi Toast additionally tastes good when served chilly.

Skilled Ideas and Variations

• Bread: Be happy to make use of white bread, brown bread or entire wheat bread. It’s higher to make use of a number of days previous bread in order that the bread doesn’t soak up an excessive amount of of ghee whereas pan-frying. It’s also quicker and simpler to toast a number of days previous bread with only a little bit of ghee. Please don’t use seed bread or bread crusted with oats.
• Ghee: You would additionally merely toast the bread slices with none ghee. I might not suggest utilizing some other fats or oil as you’ll miss on the unique genuine style of this traditional candy. Attempt to use desi ghee or do-it-yourself ghee or an excellent high quality of ghee.
• Nuts: Principally the nuts that we use are blanched almonds and pistachios. However you possibly can use nuts which are simply obtainable to you. Keep in mind to cut or slice them earlier than topping the candy. You’ll be able to omit blanching of the nuts.
• Milk: To make the rabri, at all times use entire milk or full-fat milk. You need to use pasteurized and homogenized milk additionally.
• Sugar syrup: Be sure that your sugar syrup is cooked to 1 string consistency. It shouldn’t be much less or greater than that. The bread slices will soak up runny and skinny syrup making them soggy and also you don’t need that. A sugar syrup with a 1 string consistency coats the bread and the slices don’t change into soggy or disintegrate.

FAQs

Extra Celebration Sweets!

Please remember to fee the recipe within the recipe card or depart a remark under when you have made it. For extra veetarian inspirations, Sign Up for my emails or comply with me on Instagram, Youtube, Facebook, Pinterest or Twitter.

This Shahi Tukda recipe publish from the archives first revealed in July 2014 has been up to date and republished on March 2023.