Shahi tukda, which literally translates to ‘royal piece’, is reminiscent of the Mughal household where this recipe emerged. Also known as Hyderabadi double ka meetha, it is a traditional bread dessert made in Hyderabadi cuisine and is prepared during the holy month of Ramadan as an iftar recipe. The dessert is called so as the fried bread is dipped in both sugar syrup and rabdi.
The dessert is often served after lavish meals. How about making it for the Diwali family dinner? Follow the recipe below to make the best restaurant-style shahi tukda recipe at home.
Easiest Shahi Tukda Home Recipe
Learn from the OG Chef Ranveer Brar or follow these four simple steps if you are looking forward to making shahi tukda at home!
Also read: Chef Ranveer Brar Shares An Unusual Ingredient For Chicken Dishes. Psst! It’s Not A Spice!
Step 1: Preparing The Sugar Syrup
Boil half a litre of water in a pan and add half a cup of sugar to it. Once the sugar disappears, add six saffron strands to it. Once the water thickens, it’ll turn into a syrup consistency. Switch off the stove and keep it aside to cool down. Note that you can replace the sugar with an adequate amount of sugar-free or stevia as you like.
Step 2: Making The Rabdi
Boil three cups of milk in another pan on medium flame until the quantity reduces to its 1/4th. Remember to stir occasionally to avoid the milk from getting burnt. Once done, add two pinches of green cardamom powder and some sugar syrup prepared earlier. Stir for five more minutes and your rabdi will be ready.
Step 3: Shallow Fry The Bread Slice
Also read: Sania Mirza: I Can’t Resist Indian Desserts Like Shahi Tukda And Gulab Jamun | Curly Tales
Cut the sides of five bread slices and slice them into triangles, as you do for sandwiches. Heat half a cup of desi ghee in a pan and shallow fry the bread slices until they are crisp and golden brown on each side. As you are done frying the bread slice, soak them in the remaining sugar syrup for a minute.
Step 4: Ready To Serve
Arrange the soaked bread slices and pour the rabdi on them. Garnish it with some chopped pistachios, almonds and cashews. You can use any silvered nuts of your choice. Also note that if you are in a hurry and don’t have the time to prepare rabdi, you can replace it with condensed milk (basic Milkmaid).
If you have a sweet tooth, you wouldn’t be able to stop yourself from making shahi tukda for dessert tonight. Note that the dessert can be enjoyed at any given time and not just during festivals.
Cover image courtesy: Pixabay