July 31, 2015

Shahi Tukda

A very rich, pleasurable  and exquisite dessert. Fried breads are soaked in creamy milk with nuts, dry fruits and flavoured with cardamom and saffron. An ideal sweet or dessert for birthday parties, pot luck and festive season...


Pre time: 05 mins
Cooking time 40 mins

Ingredients for making Shahi Tukda:

Bread slices 10 to 12
Whole cream milk 750 ml
Sugar 300 gms
Almonds, Pistachio blanched and sliced 2 tb spoons
Cashews  1/2 tb spoon
Chirongi nuts 2 tea spoons (Sara paruppu)
Cardamom powder 1/2 tea spoon
Dry fruits of your choice
Ghee 2 tea spoon
Safffron 2 strings soaked in 1/4 cup of milk

How to make Shahi Tukda?

Take heavy bottomed, clean vessel and boil the milk. Stir the milk then and there. Scrap the creams settling in the corners with a ladle and drop into the boiling milk.
While the milk is boiling remove the brown edges of the breads and cut them into squares of triangles of your choice.
Usually these bread slices are deep fried in ghee. But I toasted them to golden brown on both sides by using the grill mode in micro wave. You can also toast them on a tawa using little ghee.

But the bread slices should be evenly toasted to golden brown and they must be crispy.
Keep them aside.
Fry the blanched nuts and dry fruits in ghee and keep aside.
When the milk thickens to milkshake consistency add the sugar to it and keep stirring.
Add the chirongi nuts to it.
Switch off the stove when the milk becomes very thick and creamy with layers.

Arrange the roasted or fried bread slices on a broad plate or bowl.
Add the nuts, cardamom powder  and saffron mix to the boiled milk. Allow them set aside just for 5 to 10 minutes.
Pour them on the breads generously.
Allow them to get soaked for a while.
It tastes very delicious to have after refrigerating.