Shahi Tukda

Shahi Tukda, when translated means, A piece of Royalty. This delicacy origins in India since the Mughal Era and is still enjoyed in Indian households. A dessert, very similar to a bread pudding, but cooked with Indian flavours.

The recipe, I am going to share today is both authentic Shahi Tukda and a Shahi Tukda with a twist, which has been prepared in healthy way and trust me, it tastes no different.

Cooking TimePrepration TimeTotal Time
40 minutes10 minutes 50 minutes

Ingredients

  • Bread – 2 slices
  • Milk – 500 ml
  • Cardamom Powder – 1 tbsp
  • Saffron – 6 to 8 threads (soaked in 1 tsp of warm water)
  • Chopped Almonds – 1/2 tbsp
  • Sugar* – 1/4 cup
  • Ghee* (clarified butter) – 4 tbsp
  • Water* – 1/4 cup

Note*– You can always make this dessert the healthy way, where the following ingredients can be replaced.

  • Sugar (1/4 cup) to powdered Jaggery (2 tbsp)
  • Ghee (4 tbsp) to Ghee (1 tbsp)
  • Water is not required for a healthy alternative.

Instructions

Authentic Way

  1. In a cooking pot, pour milk and bring it to a boil.
  2. Once the milk comes to a boil, add 2 tbsp of sugar and reduce the heat to medium.
  3. Stir the milk occasionally, so it doesn’t stick at the bottom of the pan. This process will help the milk to thicken and reduce. The reduced milk form is generally called as Rabdi in Hindi.
  4. Once the milk is reduced to half add soaked saffron threads along with cardamom powder and continue the occasional stirs.
  5. Reduce the milk to its 1/4 of the original level and keep the pot aside (this process takes around 25-30 minutes).
  6. Take another pot, pour water and bring it to a boil. When you notice bubbles in the water add the rest of the sugar and reduce the heat to medium and continue cooking, until it thickens up and turns into a syrup (chaashni).
  7. Meanwhile take a sauce pan use half of the ghee and heat the ghee until it is hot. Add 1 slice of bread and shallow fry both the sides, until it turns brown and the bread is crispy.
  8. Do the same with the other slice of the bread with the remaining ghee and keep it slices aside.
  9. Now dip both the fried bread slices in the sugar syrup (chaashni), but just as much as they are coated with the syrup and does not loose its crispy texture.
  10. Once, the bread slices are coated with the syrup place it on a serving dish/plate and pour the rabdi on top of it.
  11. Garnish with chopped Almond and saffron threads if desired.

Healthy way

  1. In a cooking pot, pour milk and bring it to a boil.
  2. Stir the milk occasionally, so it doesn’t stick at the bottom of the pan. This process will help the milk to thicken and reduce.
  3. Once the milk is reduced to half add the soaked saffron threads, along with cardamom powder and continue the occasional stirs.
  4. Reduce the milk to its 1/4 of the original level and add the powdered jaggery at the end. Stir well so the jaggery is mixed with the rabdi and keep the pot aside.
  5. In a frying pan toast the bread slices by brushing it with ghee on the both the sides, until it has a brown colour and is crispy in texture.
  6. Once both the bread slices are toasted place them on the serving plate/dish and pour the rabdi on it.
  7. Garnish with the chopped Almond and saffron threads if desired.

Do try out this delicious indulgent dessert recipe, in a way you prefer. Both the recipes taste equally good and its worth giving it a try. Do give me a feedback on how it turned out to be in the comments section below.

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