Share
Shahi tukda is a popular Indian dessert that is often served during the holy month of Ramadan, particularly at iftar, when everybody breaks their fast with an evening meal. It is a rich and indulgent dessert that is perfect for satisfying your sweet tooth after a day of fasting. The name "shahi tukda" literally means "royal piece" in Urdu, and it is believed to have been introduced during the Mughal era. It is made by deep-frying bread slices until they are crispy and golden brown and then soaking them in a sweet and creamy syrup made with milk, sugar, and aromatic spices such as cardamom and saffron. The dish is typically garnished with chopped nuts such as almonds and pistachios along with rose petals to give it a festive and regal appearance.
The combination of textures and flavours in shahi tukda is truly heavenly, making it a dessert that you'll want to savour slowly and enjoy every last bite. The creaminess of the condensed milk mixture that provides a luscious contrast to the crispy bread is infused with sweet and fragrant cardamom, which sets shahi tukda apart from other delicacies.
Mango shahi tukda is a delicious variation of this traditional Indian dessert that includes a fresh burst of flavour from sweet and juicy mangoes. It is perfect for the summer season when mangoes are in season and various kinds of this fruit are available in plenty at the markets. The addition of mango puree to this dessert adds a pop of vibrant yellow colour and a burst of sweet and tangy flavours that complement the richness of the dish perfectly. The spices, such as cardamom and saffron, add an aromatic note that rounds off the flavours and makes the mango shahi tukda genuinely irresistible.
Here's how you can make mango shahi tukda at home:
Ingredients
- 6 slices of bread
- 2 cups of mango pulp
- 2 cups of milk
- 1/2 cup of sugar
- 1/4 teaspoon of cardamom powder
- 1/4 cup of chopped nuts (pistachios, almonds, cashews)
- Oil or ghee for frying the bread
Method
- Heat oil or ghee in a frying pan over medium heat.
- Cut the bread slices into halves and fry them in the oil until they turn golden brown. Remove and keep aside.
- In a separate pan, bring the milk to a boil.
- Reduce the heat and let it simmer until it reduces to half.
- Add sugar and cardamom powder to the milk and stir well.
- Continue to simmer until the milk reduces and thickens to form rabri. Stir occasionally to prevent burning.
- Combine the mango pulp with the rabri and simmer for another 5 minutes.
- Arrange the fried bread slices on a serving plate.
- Pour the mango rabri over the bread slices.
- Garnish with chopped nuts.
- Chill the mango shahi tukda in the refrigerator for at least an hour before serving.
