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Shahi tukda

Indian sweet with bread and malai
5 from 1 vote
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Ingredients

  • 2 slices of bread
  • 2 tablespoon ghee

Sugar syrup

  • 1/2 cup sugar
  • 1/4 water
  • 3/4 cup rabdi

Instructions

  • 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

Video

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Notes

  1. 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
  2. You can use wheat, oats, or any bread of your choice but maida bread as it gives the best taste and texture
  3. Yes, you can deep fry bread in oil/ghee. To reduce the oil/ghee I prefer toasting the bread and then sauté in ghee
  4. One-string consistency works best for shahi tukda. Avoid two-string consistency
  5. I prefer the malai in this consistency but if you prefer thick rabri adjust the almond flour accordingly
  6. You can serve hot or cold according to your preference. In our home, we prefer to serve cold
  7. For soft bread, soak the fried bread in warm syrup for 15-20 seconds.
  8. For crisp bread, just dip the bread on both sides in the syrup and remove it right away
  9. If sugar syrup is kept for a long time it might crystallize so prepare sugar syrup before serving or add little lemon juice to the syrup
  10. Use 1-2 days old bread slices as dried-out bread absorbs less ghee while frying and holds well
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