Shahi Tukda is a traditional sweet recipe prepared by frying bread pieces in ghee and immersing them in a rich rabdi made of milk. This simple yet delightful Indian dessert is easy to make at home and is loved by many.
Origin and Popularity
This sweet dish originates from Nawabi cuisine. Today, Shahi Tukda is commonly associated with wedding parties, marriage receptions, and Diwali celebrations. The preparation involves shallow frying bread pieces in ghee, dipping them in sugar syrup for two minutes, and then pouring rabdi over the toasted bread arranged on a plate.
Richness and Variations
Shahi Tukda is a rich dessert that can be easily scaled up by increasing the quantity of bread and milk. When the toasted bread pieces are dunked in sugar syrup, they become sweet and moist. The addition of rabdi allows the bread to absorb more flavor, enhancing the taste.
The word “Shahi” means ‘Royal,’ and “Tukda” means ‘pieces,’ making Shahi Tukda the Royal Indian Bread Pudding. It is a high-calorie dessert, but for a healthier version, you can brush ghee over the bread slices and toast them in the oven for six minutes until they change color, reducing the need for excess ghee.
Serving and Storage
This dessert can be prepared a day in advance and refrigerated. The total preparation time is about 10 minutes, and the cooking time is approximately 50 minutes. While dipping the bread slices, ensure the sugar syrup is warm; if it has cooled down, reheat it before use.
Shahi Tukda is best served hot, as it tastes better than when served cold. You can garnish it with your favorite dry fruits and cut it into smaller portions for serving.
Ingredients
- Milk Bread – 10 pieces
- Ghee – 5 tablespoons
- Sugar – 1/4 cup
- Water – as needed
- Cardamom pods – 3
- Milk – 4 cups
- Corn flour – 1 tablespoon
- Condensed milk – 1 cup
- Fresh cream – 1/4 cup
- Whipping cream – 1/4 cup
- Pistachios – 1 handful
- Almonds or cashew nuts – 1 handful
Method of Preparation
1. Preparing the Rabdi
- Add milk to a heavy-bottom pan and bring it to a boil.
- Reduce the flame and add corn flour.
- Stir in 3/4 cup of condensed milk and mix continuously until a creamy consistency is achieved.
- Switch off the flame and set aside.
2. Making the Sugar Syrup
- Take a pan and add 1/4 cup sugar along with water.
- Bring it to a boil, then add cardamom pods.
- Simmer for another 5 minutes.
3. Preparing the Shahi Tukda
- Snip off the edges of the bread slices.
- Heat ghee in a pan and shallow fry all the bread pieces.
- Fry until both sides turn golden and crisp.
- Dip the fried bread slices in the prepared sugar syrup for 2 to 3 minutes.
- Arrange 5 soaked toast pieces on a plate or tray.
- Pour a few spoons of sugar syrup over the arranged toast to keep it moist.
- Evenly pour rabdi over the bread, covering the top.
- Sprinkle cashew nuts and pistachios over it.
- Stack the remaining 5 toasted bread slices over the rabdi layer and pour sugar syrup on them.
- Beat whipping cream and fresh cream together, then mix in 1/4 cup condensed milk.
- Add this prepared cream over the second layer of bread.
- Again, pour rabdi to cover the top layer.
- Gently tap the dish and garnish with the remaining pistachios and cashew nuts.
- Bake for 5 minutes in a preheated oven.
- Cut into portions and serve hot.
Enjoy your homemade Shahi Tukda, a royal treat that is perfect for any special occasion!
