Traditionally Shahi Tukda is a dessert made with ghee fried bread slices layered with sweet thickened milk from the top and garnished further with lots of dry fruits. The Shahi Tukda I had numerous times in the lanes of Chandni Chowk is far richer in taste and texture from the version I usually make at home. I’d not call my version ‘low calorie’, but it’s definitely a decent one which you can gracefully serve to family and friends. Of course, this dessert demands a special occasion, so, I made this on Eid and here is the recipe which you too can try at home. For a more authentic touch, you can deep fry the bread slices in ghee and then dip them in one string sugar syrup once before arranging onto the tray. I’ve omitted the sugar syrup step here because I didn’t want my Shahi Tukda to be too much sweeter in taste. If you try this, do let me know about your experience. 🙂
- Bread slices- 7
- Milk- 850ml.
- Condensed milk- 320ml.
- Mawa/Khoya- 1/3 cup (grated)
- Green cardamom- 7 (lightly crushed)
- Saffron- A few strands
- Nuts- 1/3 cup (Almonds, Cashew nuts, and Pistachios sliced)
- Ghee/Clarified butter for toasting the bread slices
- Rose water- 1 tsp
In a deep bottomed pan add milk and saffron strands, let it boil on high heat, once boiled lower the heat. Keep boiling the milk until it has reduced to ¾ of its quantity. Add the condensed milk, mix well. You can add the green cardamoms in between. Next to add the khoya and rose water, mix well. Add the nuts, lower the heat, and keep boiling the milk for next 10 minutes. Now the Rabri is ready, remove from the heat, and keep aside to cool completely before pouring it on the bread slices.
Cut the edges of the bread slices, and halve each bread slice into two triangles, keep aside. Heat ghee (4 tbsp at a time) in a nonstick frying pan. Toast the bread slices from both sides on medium heat until golden, remove from the pan and arrange them in a tray. Pour the rabri on the bread slices and make it sure that all of them are well coated with rabri. If you desire, sprinkle some more dry fruits on top.
Keep refrigerated overnight or for 6-7 hours, serve chilled.
- I always prefer to serve Shahi Tukda the next day because this way the bread slices soak the rabri well and become soft, aromatic.
- If you like to have it warm, then you can reheat in the microwave and serve.