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.
I am sending this recipe for Blogging Marathon #78 Week 4 day 3