Shahi Tukda | shahi tukda recipe | double ka meetha recipe

17 Aug Shahi Tukda | shahi tukda recipe | double ka meetha recipe

Last Updated on May 25, 2019 by blessmyfoodbypayal

Shahi Tukda | shahi tukda recipe | double ka meetha recipe with step wise pictorial method.

This tempting sweet dish is originated from the period of Mughals – very rich in taste, aroma and appearance.
The sweet & creamy texure of rabri over a crunchy bread is out of the world. Truly a Royal dish in the real sense of the term.

So let’s prepare….

Shahi Tukda – Recipe Card

Shahi Tukda | shahi tukda recipe | double ka meetha recipe

blessmyfoodbypayal

Rabri spreaded over the roasted slices of bread makes a delectable sweet called Shahi Tukda

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Sweets

Cuisine Indian, Mughlai

Servings 4

Ingredients

  

For Rabri:

• 6 cups or one and half liters Full Fat Milk
• 2.5 tbsp Sugar
• 2-3 strands Saffron
• 1/4 tsp Cardamom powder
• 1 tsp Rose water

For Sugar Syrup:

• 1/2 cup Sugar
• 1/4 cup Water
• 1/4 tsp Cardamom powder
• 1 tsp Rose water

For Base:

• 8 slices Bread
• 4 tbsp Desi ghee

For Garnishing

• Nuts of your choice

Instructions

 

Preparing of Rabri:

• In a thick bottomed pan, take 1 and half liter of full fat milk and boil it.
• When it's boiled, let it remain on low flame and allow the milk to simmer.
• When the milk is almost half, add crushed saffron and cardamom powder.
• Keep stirring and scraping the milk throughly.
• When the milk has almost reduced and become thickened, add sugar and stir to dissolve it. Switch off the flame and add rose water. Mix it well.

Making the bread slices ready:

• Remove the borders of the bread with the help of a knife. Cut the bread into rectangular shape.
• Melt ghee on a non stick tawa & place the bread slices. You have to toast the bread slices untill they become brown and crispy from both the sides.

Preparing the sugar syrup:

• Boil sugar and water together on a low flame till you get a one thread consistency.
• Add cardamom powder, rose water and stir.
• Assembling Shahi Tukra:
• Dip the bread slices in the sugar syrup properly so that the bread slices suck proper syrup from both the sides.
• With the help of tongs, bring the slices out and arrange them on a plate.
• Now take a spoon and spread rabri on one side of the bread.

Garnish with nuts.

• Tastes better if served chilled.

Shahi Tukda recipe in steps

Preparing of Rabri:

1. In a thick bottomed pan, take 1 and half litre of full fat milk and boil it.
2. When it’s boiled, let it remain on low flame and allow the milk to simmer.
3. When the milk is almost half, add crushed saffron and cardamom powder.
4. Keep stirring and scraping the milk throughly.
5. When the milk has almost reduced and become thickened, add sugar and stir to dissolve it. Switch off the flame and add rose water. Mix it well.

Ready the bread slices:

1. Remove the borders of the bread with the help of a knife. Cut the bread into rectangular shape.**
2. Melt ghee on a non stick tawa & place the bread slices. You have to toast the bread slices untill they become brown and crispy from both the sides.***

Preparing the sugar syrup:

1. Boil sugar and water together on a low flame till you get a one thread consistency.
2. Add cardamom powder, rose water and stir.

Assembling Shahi Tukra:

1. Dip the bread slices in the sugar syrup properly so that the bread slices suck proper syrup from both the sides.****
2. With the help of tongs, bring the slices out and arrange them on a plate.
3. Now take a spoon and spread rabri on one side of the bread.
4. Garnish with nuts.
Tastes better if served chilled.

NOTE

*I used brown bread. But you can also use white bread.

**I wanted to keep the appearance of Shahi Tukda simple so that it shouldn’t loose its royal appearance. Hence i gave them rectangular shape. However you can cut the bread in any shape you like.

***The traditional way is not to toast the bread on tawa but the bread needed to be deep fryied in lots of ghee. I avoided it because this recipe already carrier lots of calories. But if it suits you, you can go for the traditional method.

****Be little quick in diping the bread slices into the sugar syrup because syrup will start cooling down and turn hard. If it hardened, just add a teaspoon full of water and boil it again.

Regards

PAYAL BALI SHARMA

SHAILENDER SHARMA