Shahi Tukda

Name: Shahi Tukda
Total time: 5400 s
Yield: 3 to 4 servings
Cuisine: Indian
Ingredients: 4 cup milk or 1 litre full fat whole milk; 2-2.5 tablespoon sugar as required; 3 tablespoon milk powder (Optional); 1/4 teaspoon cardamom powder; 1 tablespoon masala milk powder (Optional); 1 teaspoon kewra water or 1 teaspoon rose water; 1 pinch safroon; 1/2 cup sugar; 1/4 Cup water; 1/4 Teaspoon cardamom powder; 5-6 Slices bread white; 2 table spoon ghee 1 tablespoon for frying each bread; 12-15 Almonds blanched and sliced; A few strands of safroon (Optional); 10-12 pistachios blanched and sliced

Samreen khan @cook_18754229

Near Bhahgel Petrol Pump Dhanpuri Ward No I 484114

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Samreen khan @cook_18754229

Near Bhahgel Petrol Pump Dhanpuri Ward No I 484114

Saved

Ingredients

1hr 30 min

3 to 4 servings

For Rabri
4 cupmilk or 1 litre full fat whole milk
2-2.5 tablespoonsugar as required
3 tablespoonmilk powder (Optional)
1/4 teaspooncardamom powder
1 tablespoonmasala milk powder (Optional)
1 teaspoonkewra water or 1 teaspoon rose water
1 pinchsafroon
For sugar syrup
1/2 cupsugar
1/4 Cupwater
1/4 Teaspooncardamom powder
For pan frying bread
5-6 Slicesbread white
2 table spoonghee 1 tablespoon for frying each bread
For Garnishing
12-15Almonds blanched and sliced
A fewstrands of safroon (Optional)
10-12pistachios blanched and sliced

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Steps

1hr 30 min

1

Blanching Dryfruits first heat a cup of water till it begins to boil.
2

Add the pistachios and almonds to the hot water
3

Cover and keep a side for 30 min then peel both and slice them and keep aside
4

Making Rabri for shahi tukda in a broad thick bottomed pain or kadi take 1 liter of full fat whole milk and bring it's first boil.
5

Then add milk powder the addition of milk powder reduces the cooking time of Rabri milk powder is not essential.just you will have to simmer the milk for some more minutes.
6

Add masala milk powder if you don't have just add a pinch of safroon and 1/4 tsp cardamom powder
7

Remove the clotted cream which form on the top of the milk and add it back to the milk also keep on scraping the dried milk from the sides and add them back to the milk
8

Do stir and scrape often so that the milk doesn't get browned from the bottom as well as the sides.
9

Keep on stirring removing the clotted cream
10

Switch off when the milk has reduced and become thickness.
11

Add sugar stir well so that the sugar dissolves
12

Add saffron with kewra water
13

Now it will take about 1 hour for the milk to thicken on a low flame
14

Pan frying the bread slices slice the crusts of the bread cut them into any shape which you like
15

Heat 1 tsp of ghee in a flat pan
16

Place the bread slices and on a low to medium heat toast them
17

When one side is browned flip and toast the other side flip once or twice more to get an even golden color and browning.
18

Drain the bread slices on paper or towels
19

Add 1 tsp ghee again and toast the remaining batch keep all the toasted bread side.
20

Making sugar syrup for shahi tukda. Mix 1/2 cup of sugar with 1/4 cup water in a pan you can beign with the sugar syrup when to start To toast bread slices
21

Keep the sugar solution on a low heat the mixture would start to come to a boil
22

Cook till you get a one thread consistency in the sugar syrup
23

Switch off the flame when one thread consistency is reached add cardamom powder and stir.
24

Making Shahi tukda. Now dip the bread slices in sugar syrup with the help of a spoon coat the bread slices evenly with the sugar syrup.
25

Arrange the sugar syrup soaked bread slices neatly in a serving plate.
26

Pour the Rabri on the sugar syrup coated bread slices
27

Garnish with almonds, pistachios and tutifruti
28

Shahi tukda is ready to serve now.