Shahi Tukda: Rich and Delicious
This Mughlai dessert is so wonderful that you will always want more. Traditionally, bread is fried in ghee and then dipped in cardamom-scented sugar syrup. This is best served with a creamy rabdi topping.
Ingredients
Pan frying Bread Triangles
- bread slices
- 1 tbsp ghee
Sugar Syrup
- 1 cup sugar
- ½ cup water
- 3-4 strands saffron
- ¼ tsp cardamom powder optional
Shahi Tukda garnish
- 6-7 chopped almonds
- 3-4 dates
- 5-6 chopped pistachios
- raisins
Instructions
Pan frying Bread Triangles
- Cut the white bread into triangle slices.
- In a frying pan, melt 1 tablespoon of ghee.
- Toast the bread triangles on a low or low to medium flame.
- Notice the color of the bread, when one side is turning golden brown, flip it over and toast the other side.
- Place the bread triangles on paper towels so that they may absorb excess fat.
Making of Sugar Syrup
- Add sugar to the pot/pan. Add in water and then heat it up.
- Simmer the syrup on low flame until it turns sticky and you get honey like consistency.
- Add couple of saffron strands to the syrup. You may also add cardamom powder (optional).
- Now, heat up water in comparatively bigger bowl, and then place the bowl containing sugar syrup on top of bigger bowl making sure that the base touches the warm water.
Shahi Tukda
- Dip the tukda/triangles in the sugar syrup to get it coated, you may use spoon to coat the bread slices evenly.
- Arrange the sugar-coated bread slices in a serving tray or dish in a tidy fashion.
- Pour the rabri over the wet bread in syrup.
- Garnish the rich royal Shahi Tukda with dates, almonds, and pistachios before serving.