Thursday, June 18, 2015

Shahi tukda recipe / Shahi tukra recipe


Shahi tukda / Shahi tukra is a rich dessert of fried and sugar syrup coated bread slices soaked in rabri( thick milk with spices like cardamom and saffron). This rich dessert belongs to mughlai cusine. I didn't get a chance to taste this rich dessert in restaurants. So tried on my own and achieved great result. You can divide the recipe in to three parts :
1. Making rabri. (thick condensed milk with spices like cardamom and saffron)
2. Making sugar syrup.
3. Frying the bread slices and assembling.




It seems like a complex process. But if you have rabri and sugar syrup ready, then it is a simple task just frying bread slices  and assembling it . So you  can prepare rabri and sugar syrup  in advance and keep refrigerated. The next day , just slice the bread and fry it and soak it in a sugar syrup and pour rabri over it and serve. (oh! i have told the procedure in introduction itself)  Tada! delicious shahi tukda is ready now. You can serve warm / cold.  If you want to serve warm just heat rabri and sugar syrup and continue the same process as mentioned earlier. 

Here i have not deep fried bread slices in ghee. In order to cut down the calorie i have shallow fried bread slices in 2 tbsp ghee. Even you can toast it and proceed if you want low calorie version. So itrs your wish , either you can deep fry or shallow fry it.

Here is the recipe...



Recipe category   : Dessert

Preparation time : 10 mins

Cooking time       : 1 hour 30 mins

Serves                   : 3- 4 persons




Ingredients:


Bread - 5-6 slices

Almond/ Badam - 10 - 12 nos

Pistachios - 10 -12 nos

*Ghee - 2 tbsp

*Here i have mentioned the quantity of ghee as 2 tbsp. It is sufficient for shallow frying . But more quantity than mentioned is required for deep frying.


For making rabri:


Milk - 4 cups or 1 litre

Sugar - 2 - 2.5 tbsp or as required

Milk powder - 3 tbsp (optional)

Saffron - a pinch

Cardamom powder - 1/4 tsp


For making Sugar syrup:


Sugar - 1/2 cup

Water - 1/4 cup

Cardamom - 2 nos




Method:


1. Take a thick bottomed kadai and add milk and bring it to boil. Then add milk powder to the boiled milk. This is optional. If you don't have milk powder then its fine. Adding milk powder reduces the cooking time of rabri.




2. In a low flame, stir the milk well. Cream / malai layer will form in the top of milk. Remove it and add it back to the milk. Also scrape the dried milk from the sides of pan and add it back to the milk. Add 1/4 tsp cardamom powder to the milk.




3. Stir and scrape often in order to avoid burnt milk. Add a pinch of saffron and stir well. Then add sugar and stir well.



4. Keep on Stirring and scraping in a low flame until milk has reduced half and become thickened. See the below picture for the consistency of rabri.



5. Take sugar and water in a large bowl. Allow it to boil until it reaches sticky consistency.



6. Trim the brown edges of bread and cut it diagonally.



7. Heat dosa tawa . Keep the flame in medium. Add 1 tbsp of ghee and add some bread slices. When one side is browned . Flip it and toast the other side also. Ensure the bread has got even golden colour.



8. Drain the shallow fried bread in the tissue paper and keep aside. When sugar syrup is warm add fried bread slices to the sugar syrup. leave it just for a minute. And arrange the sugar coated bread slices in a plate. Do it in batches to get uniform coating of sugar syrup on bread slices.



9. Pour rabri over sugar syrup coated bread slices. and garnish with blanched almonds and pistachios. 



Serve warm or if you want it chilled then keep it in a refrigerator for a while and then serve.




Delicious shahi tukda is ready now :)




The rich dessert from mughlai cuisine is in your hands now . Enjoy :)



Notes:

  • Adding milk powder is purely optional. You can avoid it if you don't have.
  • You can either deep fry or shallow fry the bread. Its your choice.
  • Keep the flame in low while making rabri. Otherwise milk will be burnt.
  • Keep the flame in medium while shallow frying bread to ensure even browning and to avoid burnt bread.



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