Shahi Tukda- A Royal Dessert

Shahi Tukda- A Royal Dessert

Shahi tukda is the fried bread soaked in saffron flavoured sugar syrup and topped with rich creamy condensed milk or also called rabdi. You must be wondering why is it named shahi tukda.

It is one of the famous dish of Mughal cuisine, so is supposed to have shahi connections. The word shahi means royal and tukda means piece.

The rich flavour of saffron give a royal touch to the dish and after putting it in your mouth, you can feel that royalty.

It’s ambrosial flavour and the ease with which it is made, give it a very special place in Indian festivals and other celebrations.royal touch to the dish and after putting it in your mouth, you can feel that royalty.

I made this dish yesterday for teej celebrations in my daughter’s school. Normally, I make kheer and malpua for teej, but this time I decided to make shahi tukda. My daughter was more than happy to take it to the school. It’s taste is still lingering in my memory and I’m yearning to make it again. But I’ll have to wait for few more days i.e. till Rakhi as all my sisters in law are coming to celebrate and what could be better than this shahi tukda.

If you are like me, who wants everything homemade, try this shahi tukda this rakhi and amuse your guest with its luscious taste.

shahi tukda

Print Recipe
Shahi Tukda- A Royal Dessert
This delectable shahi tukda with a little crunch of bread, thick & creamy rabdi laced with saffron & cardamom flavors leaves a luscious taste in your mouth.
shahi tukda
Prep Time 10 min
Cook Time 30 min
Servings
persons
Ingredients
For Sugar Syrup
For Rabdi
Prep Time 10 min
Cook Time 30 min
Servings
persons
Ingredients
For Sugar Syrup
For Rabdi
shahi tukda
Instructions
  1. Remove sides of bread slices and cut them in triangle.
  2. Fry in hot ghee/oil till golden brown.
  3. Place on absorbent paper to drain excess ghee/oil.
For Sugar Syrup
  1. In a pan, take sugar and water to make syrup.
  2. Heat it to dissolve sugar and let it cook on medium heat till the syrup is of 1 string consistency.
For Rabdi
  1. Soak saffron in 2 tbsp of hot milk.
  2. Take milk in a heavy bottomed pan. Add Saffron milk mixture to it and let it come to a boil.
  3. Reduce the flame and let it simmer till it reduces to half. Add sugar and cardamom powder. Cook till sugar gets dissolved.
  4. Take off the flame and allow it to cool completely.
To Assemble
  1. Dip the fried bread in sugar syrup and soak it for 2-3 minutes. If you like soft, let let it soak for longer.
  2. Take it out of syrup and arrange on a serving plate.
  3. Pour rabdi over the bread slices and garnish with slivered pistachio.
  4. Serve it warm or chilled.
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I am sending this recipe for Blogging Marathon #78 Week 4 day  3

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10 thoughts on “Shahi Tukda- A Royal Dessert

  1. I tasted this once at an Indian restaurant in Connecticut and since then it has been on my to do list for years and still I am yet to make it. you are reminding me I need to try it soon!

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