Shahi Tukda
Shahi Tukda
 
Prepare time: 10 min
Cook: 1 hour
Ready in: 1 hour 10 min

Shahi Tukda

Shahi Tukda or Shahi Toast is an illustrious pastry directly from the culinary perfect world of Hyderabad. Made by profound singing the bread, absorbing it sugar syrup, and afterward sprinkling it with thick delicious rabdi, this Hyderabadi amuse is a standout amongst other yet simple to make Indian sweets. Here’s the manner by which to make it at home.

Shahi Tukda

Indian cooking has numerous alternatives for pastries. You can continue making another assortment and still, there will be a few choices left to investigate.

As much as Aate Ka Halwa and Besan Ka Halwa, even this formula is as easy to make and serve.

About This Recipe

Shahi implies imperial and tukda implies piece. So this formula in a real sense means an imperial bit of treat which was wonderful to serve the rulers and sovereigns.

It is made by profound fricasseeing the bread cuts in ghee and afterward absorbing them seasoned sugar syrup. These pieces are then finished off with a thick rabdi and fragmented dry natural products.

It is a most loved treat to make during celebrations like Ramadan, Eid, Holi, and Diwali. This is extremely well known in the Hyderabadi/Awadhi food and it is typically served after credible lofty dinners.

Nowadays, numerous individuals attempt this formula with dense milk or with milkmaid which is truly fine. Nonetheless, in the prior days, it was made by singing the bread cuts in unadulterated ghee and fixing with diminished milk or rabdi.

Particularly applicable, is the way that you can keep the bread pieces prepared and amass it exactly when your visitors show up. That way, they wouldn’t go all saturated.

A few people prepare the shahi toast subsequent to collecting it similarly as in Double ka Meetha and presumably that is the means by which it was done in before days, yet this adaptation tastes scrumptious as well and in the event that you are searching for a heated rendition, do look at my Double ka Meetha Recipe.

I likewise like my Shahi Toast a little fresh yet numerous individuals like it delicate. So attempt it for yourself and see which surface you like the most and afterward absorb the bread sugar syrup in like manner.

In the event that you like crispier bread as I do, absorbing it sugar syrup for 5-10 preceding amassing is great. Be that as it may, you like a gentler adaptation, drench the bread for 15-20 seconds. Likewise, ensure the syrup is warm when you absorb your bread.

I read a dazzling article on the historical backdrop of this pastry and I might want all of you aficionados of this sweet to peruse it as well. It gives a top to bottom realities about the historical backdrop of this pastry. Here is it.

Fixings

To make this formula, you will require milk bread. I have taken out the sides of the bread however you can keep them unblemished for an alternate surface. Try not to utilize entire wheat or some other grain bread to make this formula as it won’t give a valid taste to the dish.

Fry the bread pieces in ghee as it were. Broiling them in oil detracts from the genuine taste.

You will require sugar and cardamom to make the sugar syrup.

To make the garnish, you will require full-fat milk, saffron, sugar, and rose water. Rosewater gives a genuine taste to shahi tukda.

Make an effort not to skip it in any case, you can skirt the saffron on the off chance that you don’t approach it.

How to make it with Condensed Milk?

To make it with dense milk, fry the bread and make the sugar syrup similarly as referenced underneath.

To make the fixing, lessen the amount of milk to half and diminish it until it is decreased to half of the first amount.

Presently add ½ cup consolidated milk to it. It will attach the way toward making the rabdi.

Make a point to decrease the measure of sugar as referenced in the first formula if utilizing consolidated milk.

Shahi Tukda

Master Tips by Bikram

While broiling the bread be extremely cautious. It consumes in a second.

So ensure the ghee isn’t excessively hot and fry the bread cuts on medium-low warmth until they are brilliant earthy colored.

The sugar syrup ought not to be excessively thick. Just let the sugar dissolve and cook the syrup for 5-6 minutes on low warmth.

The rabdi to top shahi tukda ought to be of streaming consistency however not very slim.

On the off chance that you like crunchy shahi toast, at that point dunk the bread in syrup for only 5-10 seconds and in the event that you like it delicate, at that point for 15-20 seconds.

You might also like

Rabdi Recipe

Shrikhand Recipe

Badam Kheer Recipe

Bit by bit Recipe

Cut the edges of bread cuts and cut the cuts askew.

Warmth the ghee and when it is hot, profound fry the bread cuts till brilliant earthy colored. Eliminate on a tissue lined plate.

Warmth water in a skillet and add ½ cup of sugar to it. Add cardamom to the water. Allow it to bubble for 6-8 minutes.

Warmth milk in a substantial base dish.

With regards to a bubble, add saffron and rose water and diminish the warmth and let it stew till it lessens to half.

Add sugar and thicken it somewhat more. Continue blending the rabdi persistently.

Plunge bread cuts in sugar syrup for 10-20 seconds. (Or then again more in the event that you like gentler adaptation)

Keep them on the serving plate. Top with the decreased milk. Embellishment with almonds and pistachios fragments.

Shahi Tukda

Shahi Tukda
Print Recipe
5 from 2 votes

Shahi Tukda Recipe

Shahi Tukda or Shahi Toast is an illustrious pastry directly from the culinary perfect world of Hyderabad. Made by profound singing the bread, absorbing it sugar syrup, and afterward sprinkling it with thick delicious rabdi, this Hyderabadi amuse is a standout amongst other yet simple to make Indian sweets. Here's the manner by which to make it at home.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Dessert
Cuisine: Indian
Keyword: Shahi Tukda Recipe
Servings: 4 people
Calories: 84kcal
Author: Chef Bikram Singh
Cost: $5

Ingredients

  • 5 White bread slices
  • Ghee for frying
  • ¾ + ¼ Sugar
  • 1 cup Water
  • 2-3 Cardamom (crushed)
  • 1 liter Full cream milk
  • 20 strands Saffron
  • ½ tsp Rose Water
  • Slivers of almonds and pistachios to garnish

Instructions

  • Cut the sides of bread cuts and cut the cuts slantingly.
  • Warmth the ghee and when it is hot, profound fry the bread cuts till brilliant earthy colored.
  • Eliminate on a tissue lined plate.
  • Warmth water in a dish and add ½ cup of sugar to it.
  • Add cardamom to the water.
  • Allow it to bubble for 6-8 minutes.
  • Eliminate the dish from the warmth and keep it aside.
  • Warmth milk in a weighty base dish.
  • With regards to a bubble, add saffron and rose water and lessen the warmth and let it stew till it decrease to half.
  • Continue mixing in the middle.
  • Add sugar and thicken it somewhat more.
  • Plunge bread cuts in sugar syrup for 5-10 seconds. ( or more on the off chance that you like gentler variant )
  • Keep them on the serving plate.
  • Top with the diminished milk.
  • Topping with almonds and pistachios fragments.
  • Serve right away.

Notes

  • While searing the bread be careful. It consumes in a second. So ensure the ghee isn't excessively hot and fry the bread cuts on medium-low warmth until they are brilliant earthy colored.
  • The sugar syrup ought not to be excessively thick. Just let the sugar soften and cook the syrup for 5-6 minutes on low warmth.
  • The rabdi to top shahi tukda ought to be of streaming consistency however not very slender.
  • In the event that you like crunchy shahi toast, at that point dunk the bread in syrup for only 5-10 seconds and on the off chance that you like it delicate, at that point for 15-20 seconds.

Nutrition

  • Calories: 84kcal | Carbohydrates: 15g | Protein: 3g | Fat: 1g | Sodium: 151mg | Potassium: 94mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1.3mg
Ingredients
  • 6 slices White bread slices
  • Ghee for frying
  • ¾ + ¼ cup Sugar
  • 1 cup Water
  • 2-3 pods Cardamom (crushed)
  • 1-liter Full cream milk
  • 15-20 strands Saffron
  • ½ tsp Rose Water
  • Slivers of almonds and pistachios to garnish
Directions
  1. Cut the sides of bread cuts and cut the cuts slantingly.
  2. Warmth the ghee and when it is hot, profound fry the bread cuts till brilliant earthy colored.
  3. Eliminate on a tissue lined plate.
  4. Warmth water in a dish and add ½ cup of sugar to it.
  5. Add cardamom to the water.
  6. Allow it to bubble for 6-8 minutes.
  7. Eliminate the dish from the warmth and keep it aside.
  8. Warmth milk in a weighty base dish.
  9. With regards to a bubble, add saffron and rose water and lessen the warmth and let it stew till it decreases to half.
  10. Continue mixing in the middle.
  11. Add sugar and thicken it somewhat more.
  12. Plunge bread cuts in sugar syrup for 5-10 seconds. ( or more on the off chance that you like gentler variant )
  13. Keep them on the serving plate.
  14. Top with the diminished milk.
  15. Topping with almonds and pistachios fragments.
  16. Serve right away.

Notes

  • While searing the bread be careful. It consumes in a second. So ensure the ghee isn’t excessively hot and fry the bread cuts on medium-low warmth until they are brilliant earthy colored.
  • The sugar syrup ought not to be excessively thick. Just let the sugar soften and cook the syrup for 5-6 minutes on low warmth.
  • The rabdi to top shahi tukda ought to be of streaming consistency however not very slender.
  • In the event that you like crunchy shahi toast, at that point dunk the bread in syrup for only 5-10 seconds and on the off chance that you like it delicate, at that point for 15-20 seconds.

Nutrition

Calories: 84kcal | Carbohydrates: 15g | Protein: 3g | Fat: 1g | Sodium: 151mg | Potassium: 94mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1.3mg

Shahi Tukda
Shahi Tukda

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