Shahi Tukda

Shahi tukda as the name goes, falls in a rich variety of Mughlai dessert. Actually it takes quite a long time to prepare this dessert because preparing the rabdi is a work of patience. But here I am posting some quick recipe of shahi tukda,which could be prepared quite quickly n also retaining its taste...

for toast:
bread slices  : 3
oil/ghee(clarified butter) for deep frying

for sugar syrup:
water       :1/2 cup
sugar        :1/2 cup
rose water: 1 tbspn

for rabdi:
whole milk            : 5 tea cups
condensed milk     : 4-5 tbspn
corn flour              : 1 1/2  tspn
saffaron                 : few strands
sugar                     : 3-4 tbspn
cardamom powder: 1/2 tbspn
paneer                   : 2-3 tbspn
Dry fruits(pistachios and almonds): crushed

Making the toast:
  • Chop out the brown edges from all the 4 sides of the bread slices and cut into 4 triangles (cut diagonally which yields a total 12 triangles)
  •  fry in ghee on both sides, till both sides turn brown evenly n forms toast 
  • Take out in a plate n allow to cool down

Making sugar syrup:
  • Take water and sugar in a vessel and boil them till 1 string consistency
  • Add a pinch of cardamom powder, rose water
  • Allow to cool

Making of rabdi:

  • Take 4 1/2 cup of milk in a heavy bottom pan. Spare aside the remaining 1/2 cup milk.
  • add 4 tbspn condensed milk and keep boiling on medium to high flame for about 5-7 mins.
  •  mix 1 1/2 tspn of corn flour with remaining 1/2 cup of milk and add slowly to the boiling milk with constant stirring.
  • Continue boiling further for 10 more mins on medium to high flame with stirring
  • now add in the saffron , dry fruits, sugar and cardamom powder
  • lastly, crumble 2-3 tbspn of paneer finely with your fingers, and add into the boiling milk. Do not boil much after adding paneer or else it may turn hard

  • Cover and refrigerate until ready to serve
  • Serve cold garnishing it with dry fruits
 Method to proceed:

  • Take some chilled rabdi in a serving bowl
  • Just before serving , dip the sliced toast in sugar syrup one by one (dip not more than 30 seconds each) and place it in rabdi bowl

- Adding a tspn of ghee while boiling the milk, help preventing the overflow of milk
-Check for the amount of sugar you add, as some sugar is added in the syrup and condensed milk also contains sugar
-Paneer is added to bring out the rabdi texture
- while dipping the toast in sugar syrup, both should be completely cooled or else toast may turn soggy

Time required : 45 mins
serves : 4


Similar tasty preparations

Related Posts Plugin for WordPress, Blogger...