Shahi Tukda

Name: Shahi Tukda
Total time: 2400 s
Ingredients: 5-6 slices fresh bread; 4-5 tablespoons ghee (clarified butter); 1 cup sugar syrup (about 240 ml); 1 bowl rabri (thickened sweetened milk); Saffron strands, sliced pistachios, and rose petals for garnish

Indra Sen @Indras_Cookart

Week 4
Shahi Tukda is very easy to make and tastes delicious. It's everyone's favorite dish at my home. Whenever you crave something sweet, you can make and enjoy this.

Indra Sen @Indras_Cookart

Week 4
Shahi Tukda is very easy to make and tastes delicious. It's everyone's favorite dish at my home. Whenever you crave something sweet, you can make and enjoy this.

Saved

Ingredients

35-40 minutes

5-6 slicesfresh bread
4-5 tablespoonsghee (clarified butter)
1 cupsugar syrup (about 240 ml)
1 bowlrabri (thickened sweetened milk)
Saffron strands, sliced pistachios, and rose petals for garnish

Saved

Steps

35-40 minutes

1

Cut the fresh bread into rounds using a glass, bowl, or cutter. Spread ghee on both sides of each bread slice using a spoon or knife, then toast them in a nonstick pan, flipping until golden brown on both sides.
2

In a pan, combine 1 cup sugar (about 200 grams) and 1 cup water (about 240 ml). Stir continuously until the sugar dissolves. Make a one-string consistency syrup. Add cardamom powder and a few saffron strands. Check the syrup between your thumb and finger; when it forms a single thread, turn off the heat and let it cool.
3

Heat 1 liter (about 4 1/4 cups) full-fat milk in a heavy-bottomed pan. Once it comes to a boil, lower the heat and stir continuously. When the milk starts to thicken, add 5-6 tablespoons sugar (to taste) and cook. Add cardamom powder, mix, and let it cool. This makes the rabri.
4

Dip each bread round in the slightly warm sugar syrup, then remove immediately. Arrange all the bread pieces on a tray. Spoon 1-2 tablespoons of the cooled rabri over each bread piece. Garnish with sliced pistachios and rose petals.
5

Note: Here, I have roasted the bread in ghee, but you can also deep-fry it in ghee if you prefer. You can use custard instead of rabri if desired.