- Cut the corners of bread slices and cut the slices diagonally.
- Heat the ghee and when it is hot, deep fry the bread slices till golden brown.
- Remove on a tissue lined plate
- Heat water in a pan and add ½ cup of sugar to it.
- Add cardamom to the water.
- Let it boil for 6-8 minutes.
- Remove the pan from heat and keep aside.
- Heat milk in a heavy bottom pan.
- When it comes to a boil, add saffron and rose water and reduce the heat and let it simmer till it reduce to half.
- Keep stirring in between
- Add sugar and thicken it a little more.
- Dip bread slices in sugar syrup for 5-10 seconds. ( or more if you like softer version )
- Keep them on the serving plate
- Top with the reduced milk
- Garnish with almonds, grated coconut , cashew and pistachios slivers.
- Serve immediately
Shahi tukda is a mughlai dessert made with ghee fried bread, thickened sweetened milk, saffron and nuts. Shahi is a Persian word meaning Royal and tukda or tukra is a hindi & urdu term meaning a piece. Shahi tukda literally translates to a royal piece of dessert.
Sahi tukda
By Ilamnaz Khatoon
Jan, 23rd
784
Servings
6 persons
Cook Time
1 hr and 10 minutes
Ingredients
7
- 9
Ingredients
- 6 slices White bread slices
- Ghee for frying
- ¾ + ¼ cup Sugar
- 1 cup Water
- 2-3 pods Cardamom (crushed)
- 1 litre Full cream milk
- 15-20 strands Saffron
- ½ teaspoon Rose Water
- Slivers of almonds to garnish
Instructions
Notes/Tips
While frying the bread be very carful. It burns in a second. So make sure the ghee is not too hot and fry the bread slices on medium low heat until they are golden brown. The sugar syrup should not be too thick. Just let the sugar melt and cook the syrup for 5-6 minutes on low heat. The rabdi to top shahi tukda should be of flowing consistency but not too thin. If you like crunchy shahi toast, then dip the bread in syrup for just 5-10 seconds and if you like it soft, then for 15-20 seconds.
