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Hindi
Shahi Tukda
If ever there was a sweet worthy of royalty, it would be the aptly named Shahi Tukda. It is rich and decadent with totally out-of-the-world flavors that satiate the taste buds and yet make us crave for more. The subtle flavors of elaichi and the rose water, the rich thickened rabri, the sugar-dunked crisp bread slices all come together in this drool-worthy dessert. Serve it garnished with pistachios and almonds and chilled for the optimum taste.
Ingredients
For Rabri
- 1/2 litre Milk
- 25 grams Sugar
- 1 pinch Elaichi Powder
For the Sugar Syrup
- 80 ml Water
- 50 grams Sugar
- ¼ teaspoon Elaichi Powder
- 2 Bread Slices (crust removed)
- 1 teaspoon Pistas (powdered or slivered)
- 1 teaspoon Almonds (slivered)
- ¼ teaspoon Rose Water
Instructions
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Take the milk in a thick bottom pan.
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Place it on the gas-stove keeping the heat low.
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Add 1 pinch of elaichi powder and sugar.
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Let it simmer till it reduces to half quantity.
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Stir and scrape the base and sides in every few minutes and add the thickened milk back in the milk.
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It will take about 30 minutes for the rabri to form.
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Add in a few slivers of almonds and a bit of the pistas, crushed or powdered.
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Cool it to room temperature and then place it in the fridge to chill.
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The rabri can be prepared beforehand as it needs to be chilled while serving.
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To prepare the bread slices, toast them in a toaster to deep golden brown.
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Cut them into triangles or little squares, as preferred.
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Alternately, deep fry, roast on a tawa or toast in an oven.
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Though, deep frying is the preferred method as it adds to the taste.
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However, to reduce the oil usage and to make it little healthier other options are also suitable.
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To prepare the sugar syrup, take sugar and water in a pan.
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Add elaichi powder.
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Heat on low flame for about 5 minutes till the sugar melts and the syrup thicken up a little.
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Add rose water and give a stir.
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Dip the ready slices in the syrup when it is still warm.
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Let them soak for just half a minute as they will again be placed in the sweet rabri.
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To serve, assemble it by placing a couple of sweet bread pieces into a serving plate.
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Pour a few tablespoons of chilled rabri on the top and sides.
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Garnish with slivered almonds and pistas.
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It is better to serve them individually and immediately as the slices tend to turn too soggy if kept soaked in the rabri for long.
Recipe Notes
The recipe can be doubled or tripled to get a bigger batch.
