Mughlai Shahi Tukda Recipe
Recipe Information
Shahi Tukda
Cultural Context
Shahi Tukda, originating from the royal kitchens of India, is a rich dessert that reflects the opulence of Mughal cuisine. Traditionally made with leftover bread soaked in sweetened milk and garnished with nuts, it symbolizes hospitality and celebration during festivals and special occasions. Today, variations exist across regions, with some incorporating flavors like rose or saffron, making it a beloved treat at weddings and festive gatherings.
ghee
🥗Healthier: coconut oil
💰Cheaper: vegetable oil
Coconut oil provides a similar richness with less saturated fat.
milk
🥗Healthier: almond milk
💰Cheaper: evaporated milk
Almond milk is lower in calories while evaporated milk is cost-effective.
saffron
🥗Healthier: turmeric
💰Cheaper: yellow food coloring
Turmeric offers a similar color with added health benefits.
cream
🥗Healthier: Greek yogurt
💰Cheaper: whipped topping
Greek yogurt reduces calories while maintaining creaminess.
Heat milk in a heavy-bottom non-stick pan over medium heat.
When it comes to a boil, reduce the heat to medium-low.
Add saffron strands and mix well.
Cook the rabdi until it is reduced to half (approximately 20-25 minutes), stirring frequently. Scrape the sides of the pan using a silicone spatula at regular intervals and add the solidified milk back to the pan. Scrape the bottom of the pan frequently to prevent the milk from scorching at the bottom of the pan.
Once the milk is reduced to half, add sugar and cook for another 10-12 minutes until the rabdi is thickened to a custard-like consistency.
Remove the pan from the heat and set aside.
Cut the corners of bread slices and then cut them diagonally. Discard the corners.
Heat ghee in a shallow pan over medium heat.
When the ghee is hot, add a few slices of bread and deep fry from both sides until golden brown. I like to use a tong to hold the bread slices while frying.
Fry all the bread in the same manner.
Transfer the fried bread slices to a plate and set them aside.
Heat water, sugar, and green cardamoms in a pan over medium heat.
Cook for 8-10 minutes, stirring a few times in between.
Remove the pan from the heat. Add rose water or kewra water and mix well.
Dip fried bread slices in warm sugar syrup for 10-20 seconds. (or more if you like a softer version)
Keep them on the serving plate.
Top with 2-3 tbsp of rabdi. Garnish the shahi tukda with slivered almonds and pistachio and dried rose petals. You can also keep some edible silver leaf (varq) on top. Serve immediately.
Cooking Techniques
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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