Quick Shahi Tukda Video

Quick Shahi Tukda Video

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Quick Shahi Tukda Video.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 to make quick shahi tukra. The use of ghee, saffron, cardamom powder and the final garnish of pistachios and almonds makes this Mughlai dessert will not fail to please the diner!

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Recipe Description for Quick Shahi Tukda, Shahi Tukra

Ingredients

For The Rabdi
4 cups full-fat milk
2 tbsp fresh bread crumbs
2 tbsp condensed milk
1/4 tsp cardamom (elaichi) powder

For Shallow Frying The Bread Slices
6 bread slices
4 tbsp ghee

For The Sugar Syrup
1/2 cup sugar
a few saffron (kesar) strands
a pinch of cardamom (elaichi) powder

For The Garnish
1/2 tbsp almond (badam) flakes
1/2 tbsp pistachio slivers
1 tbsp dried rose petals
1/2 tsp saffron (kesar) strands
1 tsp edible silver leaf (vark)

Method

For the rabdi

1. Bring the milk to boil in a deep non-stick pan, while stirring occasionally.
2. Stick the cream (malai) formed on the top of the milk to the sides of the pan using a flat spoon and keep boiling the milk till it reduces to half its quantity, while stirring occasionally. It will take approx 30 minutes.
3. Add the fresh bread crumbs and condensed milk, mix well and cook on a medium flame for approx. 10 to 15 minutes, while stirring occasionally and scrapping the sides of the pan.
4. Add the cardamom powder and mix well. Keep aside to cool for 10 minutes.
5. Refrigerate for half an hour. The rabdi will thicken slightly.

For shallow frying the bread slices

1. Trim the crust from all the bread slices and discard them.
2. Cut each bread slice diagonally into 2 triangles.
3. Heat the ghee in a broad non-stick pan and shallow-fry all the bread triangles for 2 to 3 minutes or till they turn golden brown in colour from both the sides.
4. Remove them on an absorbent paper and keep aside.

For the sugar syrup

1. Combine the sugar and ¼ cup of water in a broad non-stick pan, mix well and cook on a high flame for 4 to 5 minutes or till the sugar syrup is of 1 thread consistency.
2. Switch off the flame and add the saffron strands and cardamom powder. Mix well and keep aside.

How to serve quick shahi tukda

1. Dip each shallow fried bread triangle in the sugar syrup one by one till the syrup coats the bread slices completely.
2. Arrange them in a serving dish.
3. Pour the chilled rabdi evenly over the sugar syrup coated bread triangles.
4. Garnish with almond flakes, pistachio slivers, dried rose petals, saffron strands and edible silver leaf.
5. Serve {span class="bold1"}shahi tukda{/span} immediately or refrigerate till it is chilled and then serve.

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RECIPE SOURCE : Tarla Dalal's Latest Recipes