Shahi Tukda

Shahi Tukda

This is my last recipe for this year’s Deepavali season! This is my favourite Indian dessert. You will need to buy a loaf of bread and slice it into 1.5 cm or 2 cm thick slices preferably. You can also use the commercial pre-sliced bread slices. Q.B.B. ghee is very important in this recipe as it gives that special flavour and aroma to this dessert. In India, the bread slices are deep fried in ghee. I think these days, most people would prefer to spread the ghee on the bread and then pan fry the bread slices till it turns crisp and golden brown. I hope this dessert will sweeten the lives of your loved ones, friends, relatives and you this Deepavali!

10 slices of white bread, halved

100 g Q.B.B ghee for frying

TO MAKE THE SYRUP

250 g sugar

250 ml water

A generous pinch of saffron strands

1 tablespoon rose water

METHOD

  1. Put the sugar, water and saffron strands into a saucepan and boil for 10 minutes.
  2. Turn off the heat, add in the rose water and stir to mix well.
  3. Keep the syrup warm.

TO MAKE THE THICK SWEET MILK

1000 ml full cream milk

2 tablespoons rose water (optional)

1/2 teaspoon cardamom powder

100 g sliced almonds, roasted

100 g roasted pistachios, chopped

200 g thickened cream

70 g sugar

METHOD

  1. Pour the milk into a thick-bottomed pot and bring to a boil on medium heat.
  2. Lower the flame and let it simmer for about 40 minutes, occasionally scraping the pot to push the cream that is floating on the top.
  3. Boil till it reduces to one-third the original amount.
  4. Add in the cream, cardamom powder and half of the pistachios and almonds.
  5. Cool it before refrigerating.

TO SERVE

  1. Spread the Q.B.B. ghee on the bread slices.
  2. Heat a pan and toast the slices till golden brown and crisp.
  3. To serve, dip the toasted bread into the prepared syrup briefly.
  4. Place the bread slice on a serving plate.
  5. Pour some prepared sweet thick milk over the bread slice.
  6. Sprinkle with chopped almonds and pistachios.
  7. Serve immediately.

 

 

 

 

 

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