by Tarla Dalal
Added to 36 cookbooks
This recipe has been viewed 11078 times
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 deep-frying the bread however you could substitute oil for it if required.
- Dissolve the sugar in 1 cup of water and simmer for 5 minutes to make a syrup of 1 thread consistency.
- Warm the saffron in a small vessel, add the milk and rub until the saffron dissolves. Add it to the syrup.
- Add the rose water and keep the syrup warm. Keep warm.
- Mix all the ingredients together in a large heavy-bottomed pan and simmer for 10-15 minutes till the mixture thickens.
- Place it in the refrigerator to chill.
- Cut each bread slice diagonally into two equal-sized triangles.
- Heat the oil/ ghee in a kadhai and deep-fry the bread slices till golden brown.
- Drain on an absorbent paper and keep aside.
- Dip the fried bread tukdas into the warm saffron syrup and place in the serving dish.
- Top with chilled shahi rabadi.
- Serve immediately garnished with pistachios and rose petals.
Nutrient values per serving
|Vitamin A||366.1 mcg|
|Vitamin B1||-0.3 mg|
|Vitamin B2||-0.3 mg|
|Vitamin B3||-0.1 mg|
|Vitamin C||2 mg|
|Folic Acid||5.2 mcg|
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