Shahi tukda is a super-rich Mughalai dessert that is arranged by broiling the bread cuts in the ghee, dousing in sugar syrup, at that point topping it with thick rabri and embellished with chopped nuts.
The conventional strategy will take around 1.5 hours to plan whereas my speedy form of Moment shahi tukda gets prepared in beneath 30 minutes.
What is Shahi Tukda?
- If you truly decipher it at that point, shahi implies ‘royal’ and tukda (or tukra) implies ‘a piece’.
- So shahi tukda implies a illustrious piece of dessert that is wealthy in taste, flavor, smell and calories.
- A chomp of this shahi tukda dessert will donate you the regal feel and taste in your mouth.
- As a super-rich dessert, shahi tukda is more often than not made amid merry seasons, as an iftar supper amid Ramadan month get-togethers, parties, or celebrations.
How Shahi Tukda Is Made?
There are three steps and collecting part.
- Making rabri: Drain is gradually diminished on moo fire until super thick and sweetened with sugar. This prepare takes time, as you have to blend the drain exceptionally frequently whereas decreasing it.
- Deep-frying bread: Bread cuts are cut into little triangles and profound fricasseed into the ghee until brilliant brown and fresh, crunchy. To cut back on the calories, you can shallow-fry or air-fry bread.
- Making sugar syrup: One string sugar syrup (ek taar chasni) is made by cooking sugar and water. It is vital to make 1-thread syrup something else syrup won’t coat the browned bread. This syrup is flavored with rose water and cardamom powder.
- Assembling and embellishing shahi tukda: Once the over three components are prepared the gathering of the dessert is done right some time recently serving. Fricasseed bread is plunged into the sugar syrup and organized on the platter. At that point thick rabdi is poured on the sugar-coated bread cuts. At long last, shahi tukda is decorated with nuts, in some cases dried rose petals.
❤️ You’ll Love This Shahi Tukda Recipe
- Quick to make: Compared to the conventional strategy, my recipe of shahi tukra is super fast and takes beneath 30 minutes as it were (that bolsters the swarm – 12 servings).
- When it comes to the unique shahi tukda strategy it takes most of the cooking time (approximately an hour or more) in making rabdi.
- Instead, we are utilizing ricotta cheese and condensed drain to make a speedy rabdi or rabri that takes fair 10 minutes. Such a time-saver!!
- Slightly less in calories: Customarily bread cuts are deep-fried in the ghee until fresh. Here, I have shallow browned bread pieces in the ghee which requires a way less sum of ghee.
- Not compromising the taste & flavor: Indeed in spite of the fact that we are making speedy rabdi and shallow-frying the bread, the flavor, taste, surface and abundance are not compromised at all.
🧾 Ingredient Notes
Here is the pic of the fixings you’ll require to make an moment form of shahi tukda recipe.
- Ricotta cheese: Exceedingly suggest utilizing entire drain ricotta which gives rabdi its characteristic surface (danedar, lachhedar aka grainy texture).
- Sweetened condensed drain: It includes abundance and creaminess along with sweetness to the rabri.
- Milk: It is utilized to allow a slight runny consistency.
- Saffron: It includes a slight color and flavor to the rabdi.
- Rose water and cardamom: These two are included in rabdi as well as sugar syrup for flavor and aroma.
- Bread cuts: Customarily white bread is utilized. But you can utilize brown bread as well. Make beyond any doubt to utilize 1-2 days old/stale bread.
- Ghee: It is utilized to shallow-fry bread cuts. You’ll require more amount if you’re choosing the deep-frying route.
👩🍳 How To Make Shahi Tukda? (Stepwise)
Make Rabri:
1) Warm up the drain in a microwave or stovetop. Include smashed saffron to it.
2) Blend and keep it aside. Whereas resting saffron will discharge its color and flavor.
3) Warm 1 tablespoon of ghee in a pan on medium warm.
4) Once hot include ricotta cheese.
5) Begin blending and cooking with blending always. As it is warming up, it will liquefy and gets to be runny.
6) Proceed cooking with mixing for approximately 5 minutes.
7) Include condensed drain and saffron drain.
8) Blend well and stew for 3-5 minutes with blending always to maintain a strategic distance from staying to the foot and sides of the pan.
9) Stew until it gets to be thick and coat the spoon. Keep in intellect that it gets to be thicker as it cools down. So continuously keep it somewhat lean and runny.
10) Turn off the stove and include cardamom powder, rose water and chopped almonds, pistachios.
11) Blend well and let it cool down.
Fry Bread Slices:
1) Keep the bread cuts on a wire rack and let them dry out for 30 minutes to 1 hour. So do this step to begin with, at that point begin prepping the rest fixings and make rabdi. Dried-out bread will retain less sum of ghee.
2) Trim the edges of the bread and cut askew to make 4 triangle pieces from one bread cut. Rehash the same for the rest.
3) Warm around 2 tablespoons of ghee in a wide, shallow pan. Once hot put bread cuts in a single layer.
4) Broil until golden brown from the foot, flip and sear another side until golden and fresh. Remove it to a plate and rehash the shallow singing rest of the bread. Keep including a tablespoon or two or more ghee as required whereas frying.
Make Sugar Syrup:
1) Take sugar and water in a saucepan and turn the warm on medium.
2) Let the syrup stew and cook.
3) Stew until it comes to one string consistency (ek tar chasni). If you’re checking with a sweet thermometer at that point it ought to reach 220 F (104 C). As before long as it comes to the temp, turn off the stove.
4) You can check the string consistency utilizing the old-fashioned strategy. Take a drop or two of syrup on a plate, let it cool down to touch, take that drop between your thumb and pointer, rub a couple of times and as your isolated both you’ll take note a single string is shaping and it remains like that for a few time. If the string breaks rapidly at that point cook syrup a small longer and check again.
5) Once it comes to single string consistency, turn off the stove. Include cardamom powder and rose water.
6) Blend well. NOTE: If syrup cools down or crystalizes at that point include a tablespoon of water, and warm until fluid and warm.
Shahi Tukda Elements:
You have all three components (rabdi, sugar syrup and fricasseed bread) for amassing shahi tukda and chopped nuts prepared for decorating.
Assemble:
1) Take a cut of bread, and include to the syrup.
2) Flip and coat both sides with warm sugar syrup. Take it out utilizing a fork and let the abundance syrup trickle, and put it on the serving platter or plate. Rehash the same for the remaining bread.
3) Pour the rabdi on top.
4) Sprinkle chopped nut and saffron for embellishing shahi tukday.
💭 Expert Tips For Making Shahi Tukda
- Use 1-2 days ancient stale bread cuts as dried-out bread retains less ghee whereas frying.
- Also, let the bread dry out indeed more on a wire rack for 30 minutes to 1 hour. Keep in mind less dampness in the bread, the less ghee the bread will absorb.
- Sugar syrup must have one string consistency.
- If it’s runny and lean at that point the bread will retain the syrup and it makes the delicate, soaked bread.
- If it’s over/more than one string and gets to be as well thick at that point it will solidify like sweet as it cools.
- Rabri has to be thick however runny consistency. As it cools down and if it gets to be as well thick at that point include a sprinkle of warm drain and blend until it gets wanted consistency.
- Soft surface or Firm Bread in your shahi tukda?
- For delicate bread, drench the fricasseed bread in warm syrup for 15-20 seconds.
- For fresh bread, fair plunge the bread on both sides in the syrup and expel it right away.
🍽 Storage & Serving
- Make Ahead shahi tukda: You can get ready all three components ahead of time (prior in the day or as it were rabdi a day some time recently) and keep them prepared. Right some time recently (or an hour some time recently) serving, toast the bread in the broiler if it got delicate, warm up the syrup and gather shahi tukda.
- Storage: As you store this dessert in the ice chest or the container, the bread will ended up delicate and chewy.
- Garnish: For parties or visitors, a few individuals like to brighten it with silver thwart (varak) and parts of nuts.
- Serving warm or cold: It is a individual inclination. You can sprinkle warm, cold or room temperature rabdi on beat of sugar-coated bread cuts. I incline toward warm or room temperature (not chilled rabdi).
