SHAHI TUKRA

SHAHI TUKRA

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As the name suggests Shahi Tukra means Royal desert ! This is a traditional Mughal era desert from the Nawabi cuisine. A similar desert which is very famous in Hyderabad is Double Ka Meetha, I still don’t know what is the difference between the two but will soon discover.

This desert is traditionally made by soaking the deep fried bread in flavored sugar syrup and pouring the thick creamy rabdi over it, finally garnishing it with dry fruits and nuts. You should take the pleasure of enjoying this sinful desert to the fullest and indulge in as a king would do. I would suggest as if you are indulging in something do it fully for the sake of being a health freak if we adjust the recipe according to calorie counts then the whole soul of the dish will be missing. So once in a while its OK to have something soul satisfying.

If you don’t crisp up the bread by deep frying and just use toasted bread the dish will become soggy and not crisp, then it won’t be Shahi Tukra  but it will be bread pudding.

This Desert is very popular, during the Muslim festivals of Ramdan, Eid etc., and after a heavy meal of Briyani or any other spicy dishes what better way to end the meal with this royal desert. Its all about festivities at that time.

The biggest part of this recipe is to make the Rabdi, which is time consuming and needs stirring at frequent intervals, so when I have to serve this desert in party, I make rabdi in advance and keep in refrigerator.

Do try this recipe  and give me a feed back if possible. Happy festive season!

shahi-2_1RECIPE FOR SHAHI TUKRA

Ingredients for the Rabdi:

  • 2 Liters – Full cream Milk reduced to ¼ th the quantity or to 300 ml
  • 200 ml or 1 cup – Malai (the cream collected from the top of boiled milk)
  • ¼ th tin – Condensed milk
  • 100 gms –  Mawa or Khoya (Solidified milk)
  • Sugar if needed (I didn’t add any as condensed milk was enough  for sweetness for my liking)
  • 1 Big pinch – Saffron dissolved in 1 tbsp warm milk
  • Few drops of Rose water
  • ¼ th tsp – Green cardamom powder

shahi-3_1Method for making the Rabdi:

  1. Reduce the 2 liters milk to around 300 ml, while reducing the milk, a thin layer of cream film appears on the boiling milk keep on pushing the cream film to the sides of the pan this layers collected on the sides will give the laccha rabdi its texture.
  2. After the milk is reduced to around 300 ml add the malai to it mix well and bring to a boil again then add the condensed milk reduce further stirring continuously, at the same time add the grated khoya or mawa to it and mix well.
  3. Cook on slow to medium flame till the desired texture and thickness of the rabdi is achieved. At last add the  saffron dissolved in warm milk, cardamom powder and few drops of rose water switch of the gas . Your thick creamy Rabdi is ready.

Ingredients for the sugar syrup:

  • ½ cup – Sugar
  • ¼ th cup –  Water
  • A big fat pinch of green cardamom powder
  • Few drops of rose water

Method to prepare the sugar syrup:

  1. Mix the sugar and water and bring to a boil on a low to medium flame
  2. Cook till one thread consistency is achieved, switch off the flame
  3. Add the cardamom powder and rose water.

Note:

  • Make this syrup when you start frying the bread, the sugar syrup will crystallize if you prepare it very early and will be difficult to soak the bread in them. If in any case it crystallize then add 1 to 2 tbsp of water and reheat  the syrup to get right consistency.
  • Personally I skip this step, as I like my sweets to be less sweetened and for me the rabdi has enough sweetness to soak the bread slices and I avoid this step, but if you have got liking to more sweet deserts you can go ahead with this step as the traditional recipe calls for this step.

shahi-4_1Ingredients for frying the bread :

  • 10 to 12 – Bread slice, White or Brown bread is up to your preference (trim off the side crusts of the bread and cut into triangles)
  • Ghee or Oil for frying the bread slices.

Method to deep fry the Bread slices:

  1. Heat Ghee or oil as you prefer but traditionally ghee is used, as my family doesn’t like the ghee flavor I make with oil and there is no such great taste difference and the calories reduce a bit so no harm in trying it.
  2. Deep fry the bread triangles 2 to 3 at a time on low flame and fry till nice and golden in color and perfectly crunchy and crisp, keep on flipping at intervals and when done take out on absorbent paper, keep all the bread slice ready.

shahi-5_1Ingredients for the garnish:

  • 5 – 6 nos –  Almonds chopped
  • 7 – 8 nos – Pistachios  chopped
  • A few strands of Saffron

Method to assemble the Shahi Tukra:

  1. Dip each slice of deep fried bread in the sugar syrup very lightly with the help of some tongs and arrange the  bread bread slices on a serving plate or tray, then pour the above prepared rabdi on the sugar coated bread slices.
  2. Garnish the slices with chopped  dry fruits and some saffron strands if you wish.
  3. Serve this royal  rich Shahi Tukra with love. You can serve this desert hot or cold as you like as they taste yum any ways.

NOTE:

  • I avoid the sugar syrup dipping step as I don’t like over sweet deserts but the traditional recipe has this step so sharing it.
  • If you are very calorie conscious and even though want to enjoy this desert, then you can use brown bread instead of white bread but the slight taste difference will be there. And can toast the bread with oil on a pan till super crisp and crunchy to avoid the deep frying.

shahi-6_1

SHAHI TUKRA
 
Author:
Recipe type: Desserts, Sweet, Veg
Cuisine: Indian
Ingredients
Ingredients for the Rabdi:
  • 2 Liters – Full cream Milk reduced to ¼ th the quantity or to 300 ml
  • 200 ml or 1 cup – Malai (the cream collected from the top of boiled milk)
  • ¼ th tin – Condensed milk
  • 100 gms – Mawa or Khoya (Solidified milk)
  • Sugar if needed (I didn’t add any as condensed milk was enough for sweetness for my liking)
  • 1 Big pinch – Saffron dissolved in 1 tbsp warm milk
Ingredients for the sugar syrup:
  • ½ cup – Sugar
  • ¼ th cup – Water
  • A big fat pinch of green cardamom powder
  • Few drops of rose water
Ingredients for frying the bread :
  • 10 to 12 – Bread slice, White or Brown bread is up to your preference (trim off the side crusts of the bread and cut into triangles)
  • Ghee or Oil for frying the bread slices.
Ingredients for the garnish:
  • 5 – 6 nos – Almonds chopped
  • 7 – 8 nos – Pistachios chopped
  • A few strands of Saffron
Instructions
Method for making the Rabdi:
  1. Reduce the 2 liters milk to around 300 ml, while reducing the milk, a thin layer of cream film appears on the boiling milk keep on pushing the cream film to the sides of the pan this layers collected on the sides will give the laccha rabdi its texture.
  2. After the milk is reduced to around 300 ml add the malai to it mix well and bring to a boil again then add the condensed milk reduce further stirring continuously, at the same time add the grated khoya or mawa to it and mix well.
  3. Cook on slow to medium flame till the desired texture and thickness of the rabdi is achieved. At last add the saffron dissolved in warm milk, cardamom powder and few drops of rose water switch of the gas . Your thick creamy Rabdi is ready.
Method to prepare the sugar syrup:
  1. Mix the sugar and water and bring to a boil on a low to medium flame
  2. Cook till one thread consistency is achieved, switch off the flame
  3. Add the cardamom powder and rose water.
Method to deep fry the Bread slices:
  1. Heat Ghee or oil as you prefer but traditionally ghee is used, as my family doesn’t like the ghee flavor I make with oil and there is no such great taste difference and the calories reduce a bit so no harm in trying it.
  2. Deep fry the bread triangles 2 to 3 at a time on low flame and fry till nice and golden in color and perfectly crunchy and crisp, keep on flipping at intervals and when done take out on absorbent paper, keep all the bread slice ready.
Method to assemble the Shahi Tukra:
  1. Dip each slice of deep fried bread in the sugar syrup very lightly with the help of some tongs and arrange the bread bread slices on a serving plate or tray, then pour the above prepared rabdi on the sugar coated bread slices.
  2. Garnish the slices with chopped dry fruits and some saffron strands if you wish.
  3. Serve this royal rich Shahi Tukra with love. You can serve this desert hot or cold as you like as they taste yum any ways.
Notes
1. Make this syrup when you start frying the bread, the sugar syrup will crystallize if you prepare it very early and will be difficult to soak the bread in them. If in any case it crystallize then add 1 to 2 tbsp of water and reheat the syrup to get right consistency.

2. Personally I skip this step, as I like my sweets to be less sweetened and for me the rabdi has enough sweetness to soak the bread slices and I avoid this step, but if you have got liking to more sweet deserts you can go ahead with this step as the traditional recipe calls for this step.


3. I avoid the sugar syrup dipping step as I don’t like over sweet deserts but the traditional recipe has this step so sharing it.

4. If you are very calorie conscious and even though want to enjoy this desert, then you can use brown bread instead of white bread but the slight taste difference will be there. And can toast the bread with oil on a pan till super crisp and crunchy to avoid the deep frying.

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