What is shahi tukda
Shahi tukda is a rich Mughlai-based dessert. Traditionally it is prepared with ghee-fried bread slices soaked in cardamom sugar syrup, topped with rabdi, and garnished with nuts.
WHAT KIND OF BREAD WORKS BEST FOR shahi bread?
You can use wheat, oats, or any bread of your choice but maida bread as it gives the best taste and texture.
SHOULD I DEEP FRY BREAD?
Yes, you can deep fry bread in oil/ghee. To reduce the oil/ghee I prefer toasting the bread and then sauté in ghee.
SUGAR SYRUP CONSISTENCY
One-string consistency works best for shahi tukda. Avoid two-string consistency.
What should be the consistency of rabdi?
I prefer the malai in this consistency but if you prefer thick rabri adjust the almond flour accordingly.
How to serve Shahi thukda
You can serve hot or cold according to your preference. In our home, we prefer to serve cold
Soft texture or Crispy Bread in your shahi tukda?
For soft bread, soak the fried bread in warm syrup for 15-20 seconds. For crisp bread, just dip the bread on both sides in the syrup and remove it right away.
Ingredients
2 slices of bread 2 tablespoon ghee
Sugar syrup
1/2 cup sugar 1/4 water 3/4 cup rabdi
How to make shahi tukda with step-by-step pictures
Toast the bread in a medium setting
Trim the edges of the bread
Cut the bread into half
Add ghee to a wide pan and heat
When ghee turns hot add bread and fry
Flip and fry the bread till it turns golden brown
Add sugar and water; bring to a boil
Furthermore, add cardamom powder and boil well
Cook till the sugar syrup come to a one-string consistency
Add bread and turn off the stove
Flip and dip bread slices in sugar syrup. quick dip (a few seconds) for crunchy bread. Longer time soaking for softer version )
Transfer to a wide deep plate and add chilled /hot rabdi based on your preference
Top it with nuts of your choice
