Quick Shahi Tukda


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Quick Shahi Tukda

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Shahi tukda is one of the most popular Indian desserts. True to its name it is a ‘shahi’ delight! Pieces of bread are dipped in delicious saffron flavoured sugar syrup and topped with rich and creamy rabdi.

Though rabdi is usually made by thickening milk over the stove for hours we have provided a shorter recipe using condensed milk that tastes just as good!

Ghee has been used for frying the bread however you could substitute oil for it if required.

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Quick Shahi Tukda recipe - How to make Quick Shahi Tukda

Preparation Time:    Cooking Time:    Total Time:     Makes 2 servings
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Ingredients

For The Rabdi
1 1/2 cups full-fat milk
1 fresh bread slice
1/4 cup condensed milk
1/4 tsp cardamom (elaichi) powder

For The Sugar Syrup
1/4 cup water
1/2 cup sugar

Other Ingredients
2 piece bread slice
3 tbsp ghee

For The Garnish
1 tbsp almond (badam) slivers
1 tbsp pistachio slivers
Method
For the rabdi

    For the rabdi
  1. Remove the crusts of the bread slices and discard. Grind the bread slices in a food processor to make fresh bread crumbs and keep aside.
  2. Bring the milk to boil in a broad non-stick pan.
  3. Add the fresh bread crumbs and condensed milk, mix well and cook on a medium flame for approx. 8 to 10 minutes, while stirring continuously and scrapping the sides of the pan.
  4. Keep aside to cool completely.

For the sugar syrup

    For the sugar syrup
  1. Combine the sugar and ½ cup of water in a broad non-stick pan, mix well and cook on a high flame for 10 to 12 minutes or till the sugar syrup is of 1 thread consistency.
  2. Add a few saffron strands to the sugar syrup and mix well. Keep aside.

How to proceed

    How to proceed
  1. To make quick shahi tukda, remove the crust from all the bread slices and discard them. Cut each bread slices into 4 triangles.
  2. Heat the ghee in a broad non-stick pan and shallow-fry the bread triangles till golden brown.
  3. Drain and soak in the sugar syrup for 2 minutes.
  4. Drain again and remove in the serving dish.
  5. Pour the warm rabdi over the top ensuring that the toast pieces are evenly covered with the instant rabdi.
  6. Garnish with the almonds and pistachios. Serve immediately or refrigerate till it is chilled and then serve.

Quick Shahi Tukda recipe with step by step photos

For the quick rabadi

  1. Remove the crusts of the bread slices and discard. If you do not remove the crust, it will gave a brownish colour to the rabri. 
  2. Grind the bread slices in a food processor to make fresh bread crumbs and keep aside.
  3. Bring the milk to boil in a broad non-stick pan. This would take around 5-7 minutes. Stir it occasionally to avoid milk from sticking to the bottom of the pan or browning.
  4. Add the fresh bread crumbs. They act as a thickener and help in  reducing the rabri quickly.
  5. Add the condensed milk, mix well and cook on a medium flame for approx. 8 to 10 minutes, while stirring continuously and scrapping the sides of the pan. In this recipe, we make use of condensed milk and not sugar because apart from sweetness, it imparts a luscious texture to the quick rabadi.
  6. Keep aside to cool. If you want to make the rabri in a traditional method then refer this recipe of How To Make Rabdi and How To Make Shahi Rabri.

For frying the bread slice

  1. Remove the crust from all the bread slices and discard them.
  2. Cut each bread slices into 4 triangles.
  3. Heat the ghee in a broad non-stick pan and shallow-fry the bread triangles till golden brown. They should be crisp.
  4. Remove them in a plate.

For the sugar syrup

  1. Combine the sugar and ½ cup of water in a broad non-stick pan.
  2. Mix well and cook on a high flame for 10 to 12 minutes.
  3. The sugar syrup should be of 1 thread consistency.
  4. Add a few saffron strands to the sugar syrup and mix well. Keep aside. You can also use cardamom powder or rose water to enhance the sugar syrup.

To make the quick shahi tukda

  1. Soak the bread slice in sugar syrup for 2-3 minutes. I don’t want them to turn soggy but, if you like it soft then dip it for 6-8 minutes.
  2. Drain and remove the bread slices in the serving dish.
  3. Pour the warm rabdi over the top ensuring that the toast pieces are evenly covered with the instant rabri.
  4. Garnish with the almonds.
  5. Also, sprinkle some pistachios.
  6. Serve immediately or refrigerate till it is chilled and then serve.

Tips to remember while making Shahi tukra at home

  1. To make the instant rabri recipe, rinse the deep non-stick pan with ¼ cup of water and quickly simmer it for 2-3 minutes. This will prevent milk from scorching as the water forms a protective layer between the pan and milk.
  2. It is advisable to use a heavy bottom pan to make Indian desserts like basundi, rabri etc.
  3. It is very important to use full-fat milk as it will provide the rabri a rich and luscious texture. For this recipe we require the rabri to be of flowing consistency.
  4. If you forget to scrape the sides, the rabri will not become thick as the scraping of sides is what thickens the rabri.
  5. We have made the rabri moderately sweet as the bread slices were dipped in sugar syrup but, if you like it more sweet then increase the quantity of condensed milk in rabri.
  6. Also, you can skip dipping the bread in sugar syrup if you are do not prefer consuming so much sugar.
  7. If you prepare the sugar syrup before frying the bread it might thicken so, just add 1-2 tbsp of water and re-heat the sugar syrup.
  8. Traditionally, bread slices are deep-fried in ghee but, we have shallow fried them. Alternatively, if you want to make a low calorie dessert and not consume so much ghee then toast the bread slices in an oven or pop-up toaster.
  9. You can prepare rabri prior to serving and keep it chilled. It won’t take time to assemble this dessert then.
  10. If the rabri cools down and you want to serve the shahi tukda warm then re-heat the rabri & then pour and serve.
Accompaniments

Chocolate Cinnamon Coffee 
Iced Coffee Mocha 
Irish Coffee 

Nutrient values (Abbrv) per serving
Energy323 cal
Protein11.4 g
Carbohydrates30.4 g
Fiber0 g
Fat12.8 g
Cholesterol30.7 mg
Sodium36.5 mg

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Reviews

Quick Shahi Tukda
5
 on 08 May 16 07:17 AM


Thanks a lot, it was very delicious.
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Tarla Dalal    You are most welcome... Thank you for your feedback..
Reply
09 May 16 04:34 PM
Quick Shahi Tukda
5
 on 14 Apr 16 07:10 PM


You guys are just amazing.... A family of food .. A family of serving happiness ....your tips and tricks are really time saving
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Tarla Dalal    Hi Kuldeep , we are delighted you loved the Quick Shahi Tukda recipe and thanks for your kind words which inspire the entire Tarla Dalal team. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
Reply
15 Apr 16 09:44 AM
Quick Shahi Tukda
5
 on 14 Apr 16 02:24 PM


I tried this recipe today. It''s very delicious and very easy to prepare. Kids loved it.
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Tarla Dalal    Hi Tasmiya , we are delighted you loved the Quick Shahi Tukda recipe and it came out perfectly. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
Reply
14 Apr 16 02:40 PM
Quick Shahi Tukda
5
 on 25 Mar 16 01:20 AM


This looks absolutely delicious. But why do we need half slice bread crumbs. Can we omit that, or substitute with something else like khoa? Thanks Asra
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Tarla Dalal    Hi Asra, We would suggest you add the bread crumbs as it is what gives a little thickness to the rabdi. These is no substitute
Reply
25 Mar 16 04:07 PM
Asra Batool    Cool, thanks, will try soon:)
Reply
25 Mar 16 11:09 PM
Quick Shahi Tukda
5
 on 09 Sep 12 09:29 PM


easy to make. I tried this 3 days back, I got appreciation from my cousins. I also used pista flakes and lotus seeds ( makhana ) with poppy seeds ( khuskhus, soaked, ground to a fine paste )