Mughlai Shahi Tukda

Name: Mughlai Shahi Tukda
Total time: 2400 s
Yield: 7 servings
Cuisine: Indian
Ingredients: 12-14 Bread Slices; 1 Litre Full fat Milk; 1/2 tsp Cardamom powder; 1/4 cup Almonds and Cashewnuts slivered; 1/4 cup Pistachios slivered; 1 cup Sugar; 1 cup Water; 2-3 tbsp Ghee

ZMA @zesty5

#ldcravings2
#cookpadindia
Quintessentially Mughlai! This authentic dessert is extensively popular all over North India and is a way lot different than Hyderabadi Double Ka Meetha. These two popular desserts are no doubt Mughlai but the making process differs. In Hyderabadi Double Ka Meetha, special bread for this is available in every Bakery around the City, which is at first dried and then deep fried. After that is sweetened with Sugar syrup, Mawa, reduced Milk (not Rabdi) and Dry Fruits. Whereas in Shahi Tukda, white slices of bread are deep fried, then sweetened with Sugar syrup and then doused in Rabdi with Dry Fruits of your choice. This is a rich dessert of the Mughlai Era and therefore adorns every important Occasions, Festivals and Weddings in the Country.

Happy Dessert Time Friends!

ZMA @zesty5

Happy Dessert Time Friends!

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Ingredients

40 minutes

7 servings

12-14Bread Slices
1 LitreFull fat Milk
1/2 tspCardamom powder
1/4 cupAlmonds and Cashewnuts slivered
1/4 cupPistachios slivered
1 cupSugar
1 cupWater
2-3 tbspGhee

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Steps

40 minutes

1

Trim all the bread corners and cut them diagonally. Deep fry them in Ghee. But here i have shallow fried instead. Arrange them all in a plate and leave aside. Meanwhile bring Milk to a rolling boil on a high heat at first and then simmer on a low heat until reduced to half. Keep scraping the sides at regular intervals and see to it that it doesn't get burnt. Do not add Sugar to it.
2

Likewise keep water and Sugar on a medium high heat in a pan. Add Cardamom powder and mix. Keep boiling it until it becomes thick and sticky. There is no need for any string consistency here. Add a few strands of Saffron too. Let it cool down a bit. Pour this warm syrup over the fried bread. Let that soak before adding the reduced Milk or Rabdi. Garnish with loads of slivered Dry fruits and nuts of your choice. Enjoy!

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Cooksnaps

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ZMA @zesty5

on May 03, 2020 14:32

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.