Shahi tukda resepi restaurant style

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 Shahi Tukda Recipe: A Royal Mughlai Dessert

Shahi Tukda is a rich and decadent dessert that originated in Mughlai cuisine. Made with crispy fried bread soaked in sugar syrup and topped with creamy rabri, this dish is perfect for festive occasions like Eid, Diwali, and weddings. Follow this simple recipe to make restaurant-style Shahi Tukda at home.


Ingredients:

For the Bread Base:

4 slices of white bread

2 tbsp ghee (for frying)

For the Sugar Syrup:

½ cup sugar

¼ cup water

2 cardamom pods (crushed)

1 tsp rose water (optional)

For the Rabri (Thickened Milk Topping):

2 cups full-fat milk

2 tbsp condensed milk (or 2 tbsp sugar)

¼ tsp cardamom powder

10-12 saffron strands (soaked in 1 tbsp warm milk)

1 tbsp chopped almonds and pistachios

Step-by-Step Instructions:

Step 1: Prepare the Bread

Cut the bread slices into halves or quarters, shaping them into triangles or squares.
Heat ghee in a pan and fry the bread pieces until golden brown and crispy.
Remove and drain on a paper towel.


Step 2: Make the Sugar Syrup

In a saucepan, add sugar, water, and crushed cardamom pods.

Bring to a boil, then simmer for 4-5 minutes until slightly thickened.

Add rose water and mix well.

Dip the fried bread pieces in the warm sugar syrup for 10-15 seconds, then remove and set aside.


Step 3: Prepare the Rabri

In a heavy-bottomed pan, heat full-fat milk and bring it to a boil.

Reduce the flame and let it simmer, stirring occasionally, until the milk thickens and reduces to half.

Add condensed milk (or sugar), saffron milk, and cardamom powder.

Cook for another 5 minutes until creamy.

Stir in chopped nuts and mix well.


Step 4: Assemble the Shahi Tukda

Arrange the syrup-soaked bread pieces on a serving plate.

Pour the warm rabri generously over the bread.

Garnish with more chopped nuts and saffron strands.

Serve warm or chilled for a royal dessert experience.

Pro Tips for Perfect Shahi Tukda

Use day-old bread for better crispiness.

Do not soak the bread in sugar syrup for too long to prevent sogginess.

Simmer the rabri slowly for the best texture and richness.

Garnish with edible silver foil (varak) for an authentic Mughlai touch.


Frequently Asked Questions (FAQ)


Q1: Can I use whole wheat bread instead of white bread?Yes, but white bread gives the best texture and taste.


Q2: How do I store leftover Shahi Tukda?Store in an airtight container in the refrigerator for up to 2 days. Reheat slightly before serving.


Q3: Can I make Shahi Tukda without frying?Yes! You can toast the bread in a pan or bake it for a healthier version.


Q4: What can I use instead of condensed milk?You can substitute it with extra sugar and a bit of cream for richness.


Q5: Can I make rabri in advance?Yes, rabri can be made a day in advance and stored in the refrigerator.


Conclusion

Shahi Tukda is a royal dessert that’s simple to make yet incredibly indulgent. Try this authentic recipe and enjoy a taste of Mughlai luxury at home. Don’t forget to share your experience in the comments!

Location: India

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