Shahi tukda is a royal dessert and easy one too surprisingly. You can make it every time you have a bit of bread or rabri left over.It is delectable and super yum.One of the desserts which combine both the crispness of bread and the mushy creamy rabri.
If you do not have rabri ready,pour some condensed milk on the fried bread.However,the output is not as delicious as the original version but still a quick fix.
Tip: Serve the bread immediately after putting rabri on it else it will get soggy.
Nostalgia and Shahi tukda
My mom makes amazing Shaahi tukra.It is a very easy dish when you got guests coming.
Bread was always at home growing up.She was a working mum and always had to be on her toes.Yet,She was always up to make desserts no matter how busy.Every festival deserved a treat so that we learn it to.Now as a mum myself I wonder how much work she did without complaining and with so much perfection.This is her recipe served with the same love and perfection.Perfect to end the meal after a good spicy jackfruit biryani.
Why is it called double ka meetha?
Bread is also called as double roti as it doubles in size after it is baked.Meetha as in sweet.
Hence the name, double ka meetha as in sweet bread.
How to prepare shahi tukda
Scroll below to read the recipe of Shahi tukda
Shahi tukda should be served immediately after garnishing with rabri.
Ingredients
- 4 slices of bread
- 1 cup rabri/reduced milk
- 1/2 cup sugar
- 1/2 cup water
- few strands of saffron
- Oil for frying
- slices nuts(pistachios,almonds) and dried rose leaves for garnish
Instructions
- Heat sugar,water and saffron strands until sugar has dissolved,turn off the heat and allow to cool.
- Heat oil,fry pieces of bread on medium heat until golden brown.
- Dip bread pieces in cooled sugar syrup and keep aside
- Garnish with rabri and nuts
Notes
It is very important that the sugar syrup has cooled when the fried bread pieces are dipped in them.
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