Instant Shahi Tukda recipe

17 Aug Instant Shahi Tukda recipe

Instant Shahi Tukda recipe with step wise pictorial and video method.

WHAT IS SHAHI TUKDA?

Shahi Tukda consists of two hindi words “SHAHI” & “TUKDA”.

SHAHI means Royal; &
TUKDA stands of Piece.

So in simple terms, you can call it a royal piece of bread.

ORIGIN AND HISTORY OF SHAHI TUKDA

This tempting sweet dish is originated from the period of Mughals – commonly associated with North India, especially, Delhi and Lucknow. It is very rich in taste, aroma and appearance which uses to be served to kings and nobles.

WHAT THIS SHAHI TUKDA IS ALL ABOUT?

This dessert is a unique combination of Rabri, bread and sugar syrup as prime components.

The sweet & creamy texture of rabri over a crunchy bread make you feel out of the world right after the very first bite.

Truly a Royal dish in the real sense of the term.

ROLE OF RABRI IN THIS RECIPE OF SHAHI TUKDA

Although bread and sugar syrup are there but the real richness in this recipe comes from only rabri.

Rabri is basically a thickened milk which is simmered for hours and then sweetened with sugar and fragrant with cardamom.

The word ‘Instant’ in the title of the post, basically, is coming from the process of Rabri making.

Though making Rabri is a time taking process but we have made it by using the instant method and that is why this recipe could be make out in a quick manner.

Otherwise toasting of bread and making the sugar syrup are hardly the tasks.

DIFFERENCE BETWEEN SHAHI TUKDA AND DOUBLE KA MEETHA

There is one more recipe which is very popular and the name of the recipe is double ka meetha. Most of the people confuse it with Shahi tukra and call one recipe with both the names interchangeably.

Although Shahi Tukda and Double Ka Meetha look quite similar and even the ingredients are common between the both but still there’s lot of difference which you will understand only after reading it below:

• Shahi Tukda is a piece of royal bread where double ka meetha is sweet bread.
• Shahi Tukda has a crunchy base of toasted and sweetened bread with a thick layer of rabri over it. Whereas double ka meetha is something in which bread slices are literally drunken in sugar syrup and evaporated milk.
• Shahi Tukda is basically a Mughlai cuisine, commonly associated with Delhi and Lucknow, whereas Double ka Meetha has its roots in Hyderabad.
• The base of Shahi tukra ie bread is crispy and Rabri being spread over it give it a layered look whereas Double Ka Meetha, being the bread is thoroughly soaked and mixed with the sweetened milk mixture, is softer, spongy and mushier.
• In Shahi Tukda, rabri is separately prepared and poured over the bread slices but in case of Double Ka Meetha, the milk is cooked with the bread and not served as a separate topping.

A recipe worth trying on special occasions like diwali, Holi or EID.

STEP WISE PICTORIAL METHOD OF INSTANT SHAHI TUKDA RECIPE

MAKING OF RABRI

In a pan take milk and milk powder.

Whisk very well.

Once the milk powder is completely dissolved with the milk, put the pan on low heat. Add sugar.

Boil for 12-15 minutes until milk is reduced and turn thick. Add cardamom powder and mix well.

Remove the pan from the heat and let it cool down completely. Rabri is ready. Keep aside.

NOTE : If you want to have a detailed recipe of rabri with all tits and bits, Click here.

MAKING OF BREAD TOAST

Remove the edges of the bread with the help of a knife. Cut the bread into rectangular shape.

Apply desi ghee on each side of the bread.

Tawa Method :-

Apply little ghee on non stick tawa & place the bread slices. You have to toast the bread slices until they become brown and crispy from both the sides.

Air Fryer Method :-

Place bread triangles in greased air fryer basket.

Air fry @180°C for 4-5 minutes. Keep aside.

MAKING OF SUGAR SYRUP

In a pan, take water, sugar and green cardamoms.

Boil on a low flame.

Switch off the heat when you get a thick consistency.

Transfer sugar syrup in a wide dish where the bread can be easily dipped. Add rose water, mix and let the temperature of sugar syrup come down to warm.

ASSEMBLING SHAHI TUKDA

Dip the toasted bread slices in the sugar syrup properly so that the bread suck proper syrup from both the sides. Keep one side in syrup for about 10 seconds.

Take the slices out, preferably in serving dish. Now spread rabri on one side of the slice using a spoon.

Garnish with nuts.

Place in refrigerator because it tastes best if served chilled.

Enjoy.

NOTES

• We used atta bread. But you can also use white bread or brown bread
• We have cut the bread in triangular shape. You can give them rectangular or round shape or even as it is.
• The traditional way is not to toast the bread on tawa or air fryer, but the bread is deep fried in lots of ghee. We avoided it because this recipe already carrier lots of calories. But if it suits you, you can go for the traditional method.
• Sugar syrup has to be just warm at the time of dipping the bread slices. If the sugar syrup will be too hot, the bread will breakdown and if the sugar syrup will be completely cool, bread will not soak the syrup. So it has to be just warm.
• If the sugar syrup has turned completely cool and thick, you can add a tablespoon of water and just heat it up to the required warmth. 
• Do not throw away the eges of the bread. you can make delicious Caramel Bread Pudding or Baked bread pudding with them.

Instant Shahi Tukda recipe

blessmyfoodbypayal

Indulge in this quick and royal Instant Shahi Tukda recipe—crispy bread, rich rabri, and aromatic cardamom, ready in minutes!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Course Dessert

Cuisine Indian

Servings 16 Slices

Ingredients

  

1 cup = 250 ml

FOR RABRI

• 1 +1/2 cup Milk (full fat)
• 3/4 cup milk powder (full fat)
• 3 tbsp sugar
• 1/4 tsp cardamom powder

FOR BREAD TOAST

• 8 bread (quantity may vary depending upon bread size)
• 1/4 cup desi ghee

FOR SUGAR SYRUP

• 3/4 cup sugar
• 3/4 cup water
• 2 green cardamoms
• Few drops of rose water

FOR ASSEMBLING

• Rabri
• Bread Toast
• Sugar syrup
• Nuts for garnishing

Instructions

 

MAKING OF RABRI

• In a pan take milk and milk powder.
• Whisk very well.
• Once the milk powder is completely dissolved with the milk, put the pan on low heat. Add sugar.
• Boil for 12-15 minutes until milk is reduced and turn thick. Add cardamom powder and mix well.
• Remove the pan from the heat and let it cool down completely. Rabri is ready. Keep aside.
• NOTE : If you want to have a detailed recipe of rabri with all tits and bits, Click here.

MAKING OF BREAD TOAST

• Remove the edges of the bread with the help of a knife. Cut the bread into rectangular shape.
• Apply desi ghee on each side of the bread.

TAWA METHOD

• Apply little ghee on non stick tawa & place the bread slices. You have to toast the bread slices untill they become brown and crispy from both the sides.

AIR FRYER METHOD

• Place bread triangles in greased air fryer basket.
• Air fry @180°C for 4-5 minutes. Keep aside.

MAKING OF SUGAR SYRUP

• In a pan, take water, sugar and green cardamoms.
• Boil on a low flame
• Switch off the heat when you get a thick consistency.
• Transfer sugar syrup in a wide dish where the bread can be easily dipped.
• Add rose water, mix and let the temperature of sugar syrup come down to warm.

ASSEMBLING SHAHI TUKDA

• Dip the toasted bread slices in the sugar syrup properly so that the bread suck proper syrup from both the sides. Keep one side in syrup for about 10 seconds
• Take the slices out, preferably in serving dish.
• Now spread rabri on one side of the slice using a spoon.
• Garnish with nuts.
• Place in refrigerator because it tastes best if served chilled.
• Enjoy.

Notes

1. We used atta bread. But you can also use white bread or brown bread.
2. We have cut the bread in triangular shape. You can give them rectangular or round shape or even as it is.
3. The traditional way is not to toast the bread on tawa or air fryer, but the bread is deep fried in lots of ghee. We avoided it because this recipe already carrier lots of calories. But if it suits you, you can go for the traditional method.
4. Sugar syrup has to be just warm at the time of dipping the bread slices. If the sugar syrup will be too hot, the bread will breakdown and if the sugar syrup will be completely cool, bread will not soak the syrup. So it has to be just warm.
5. If the sugar syrup has turned completely cool and thick, you can add a tablespoon of water and just heat it up to the required warmth.
6. Do not throw away the edges of the bread. you can make delicious Caramel Bread Pudding or Baked bread pudding with them.

Keyword how to make shahi tukda at home, instant shahi tukda recipe, milk powder shahi tukda recipe