Shahi Tukda recipe - How to make Shahi Tukda
For the saffron syrup- 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.
For the shahi rabadi- 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.
For the tukda- 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.
How to proceed- 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 (Abbrv) per serving
Energy | 469 cal |
Protein | 7 g |
Carbohydrates | 69.5 g |
Fiber | 0 g |
Fat | 17 g |
Cholesterol | 8.4 mg |
Sodium | 60.8 mg |