Shahi Tukda Or Shahi Tukra Recipe Recipe

Cooking Directions

• STEP 1.In a deep pan, heat milk and bring it to a boil. Add sugar, cardamom powder, and saffron strands. Stir well and simmer for 10-15 minutes until the milk thickens.
• STEP 2.Cut the bread slices into desired shapes, such as triangles or squares. Heat ghee in a frying pan and fry the bread slices until golden and crispy.
• STEP 3.Dip the fried bread slices into the thickened milk mixture and let them soak for a few minutes. Remove and place them on a serving plate.
• STEP 4.Garnish the Shahi Tukda with chopped almonds and pistachios. You can also sprinkle some saffron strands for added flavor and visual appeal.
• STEP 5.Refrigerate the Shahi Tukda for at least 1-2 hours before serving. This will allow the flavors to meld together and the bread to absorb the sweetened milk.
• STEP 6.Serve the chilled Shahi Tukda as a delightful dessert after a meal. It can be enjoyed on its own or with a scoop of vanilla ice cream for an extra indulgence.

Cooking Tips

• Make sure to fry the bread slices until they are crispy and golden. This will give the Shahi Tukda a nice texture.
• You can adjust the sweetness of the milk mixture according to your preference by adding more or less sugar.
• For a richer flavor, you can add a few drops of rose water or kewra water to the milk mixture.
• If you don't have saffron strands, you can use a pinch of turmeric powder to give the milk a golden color.
• To enhance the taste, you can sprinkle some powdered cardamom on top of the Shahi Tukda before serving.

Storage and Serving

• Shahi Tukda can be stored in the refrigerator for up to 2-3 days.
• Before serving, you can garnish the Shahi Tukda with a drizzle of honey or a sprinkle of powdered sugar.
• Serve the Shahi Tukda chilled for the best taste and texture.
• You can also serve it with a dollop of whipped cream or a scoop of mango ice cream for a variation.
• Enjoy this royal Indian dessert as a sweet treat during festivals, celebrations, or as a special ending to a meal.