Shahi Tukda Recipe – Authentic Mughlai Shahi Tukde/Toast – Festive Sweet – Indian Bread Pudding

Shahi Tukda or Shahi Tukra is a rich, royal festive Indian dessert originating from Mughlai cuisine. This Shahi Toast or Tukda is a type of bread pudding where ghee-fried bread crisp slices are dunked in sugar syrup and after which they are generously covered with creamy & succulent rabri (sweetened & thickened milk), and decorated with nuts.

Take a bite of this traditional royal shahi tukda and it will transcend you to the land of emperors and kings.

Enriched with cardamom, rose water, and saffron, this royal dessert is super easy to make. Plus, this Shahi Tukda recipe gets done in just 1 hour when made from scratch.

For the festive season, make this classic royal treat to your guests to make them feel super special and your guests will surely praise your cooking skills!

#shahituka #indianfood #diwalisweets #recipes #vegetarian
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Click here for the step-by-step recipe: https://www.mygingergarlickitchen.com/shahi-tukda/
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Serves: 8
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Ingredients:

For Milk syrup
☛ 1 ½ cups water
☛ 1 ½ cups sugar
☛ 7-8 saffron strands
☛ 1/4 teaspoon green cardamom powder
☛ 7-6 regular bread slices, preferably white
For Rabri
☛ 1 liter whole or full-fat Milk
☛ 3/4 cup condensed milk, or sugar
☛ 3-4 tablespoons homemade bread crumbs or powdered bread slices
☛ 10-12 saffron strands
☛ 1/2 teaspoon green cardamom powder
☛ 1 tsp rose or kewra water
☛ 2 tablespoons of chopped nuts (pistachios, cashews, almonds)
For Frying
☛ Ghee or neutral oil for frying
For Decorating
☛ 1 tablespoon of dried rose petals
☛ 2-3 tablespoons chopped nuts (pistachios, cashews, almonds)
☛ Silver vark, edible silver leaves

Make Quick Rabri
1. Add milk to a wide non-stick pan. Stir well and let it come to a boil over medium heat. Once the milk starts to boil, add saffron strands and chopped nuts. Let it cook for 2-3 minutes. After that, add the bread crumbs and let it boil for 5-6 more minutes. TIP: Adding bread crumbs speeds up the thickening process and gives the milk a rabri-like texture quickly. After that, add condensed milk or sugar and mix well to combine. Boil for 8-10 minutes or until the milk is reduced to 3/4 of the original amount.
2. Add cardamom powder, rose water and mix well. Cook for 2 minutes and keep it aside to cool slightly.

Make Sugar Syrup
1. Add sugar and water to a pan. Stir for a few seconds, and then add saffron strands and cardamom powder. Mix well and let it come to a boil over medium heat. After it starts boiling, boil it further for 2-3 minutes or until the sugar syrup is slightly thick. Then turn off the heat and set it aside to cool slightly. We need warm sugar syrup.
Fry Bread Pieces
1. Cut the crust off the bread slices, and then slice them diagonally into a triangle. You can also slice them into rectangles. Keep them aside.
2. Heat 4-5 tablespoons of ghee or oil in a pan over medium heat. Shallow or deep fry the 2-3 bread slices from both sides until they are crisp and nicely golden brown in color. Drain the bread slices on a kitchen tissue-lined plate, and fry the remaining bread pieces.

Assembling Shahi Tukda
1. Dunk the bread slices in the warm syrup for 30-40 seconds. Flip the bread slices and coat them evenly in sugar syrup. Arrange the sugar syrup-soaked bread pieces on a serving plate. Pour the prepared rabri over the sugar syrup-coated bread slices evenly. Garnish shahi tukda with chopped nuts, dried rose petals, and silver work. Serve it warm, at room temperature or chilled.

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