Shahi tukda
23 Jun 2017
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Background
Shahi tukda is a very popular desert which originated from Mughal reign. It is great for a large dinner party as the recipe can be easily multiplied to make more. It is best eaten chilled. To make this sweet in authentic style, bread pieces are deep fried in ghee until crispy and then topped with creamy condensed milk and nuts.
Ingredients
- 2 cups full cream milk
- ¼ cup sweet condensed milk
- 1 Tbsp sugar
- 4-5 strands saffron
- ¼ tsp cardamom powder
- 4 white/brown bread slices
- 1 cup clarified butter
- ½ Tbsp chopped cashew nuts
- ½ Tbsp chopped pistachio
- ½ Tbsp chopped almonds
Instructions
- Mix milk, sweet condensed milk, sugar and saffron strands in a thick bottomed pan and bring it to a boil on a medium flame.
- When it starts boiling, reduce flame to low and boil until mixture turns to thick for around 15 minutes. Stir occasionally in between to prevent sticking.
- Add cardamom powder and mix well.
- Turn off the flame and cool at room temperature.
- Remove sides of bread slices and cut into equal squares.
- Deep fry the bread pieces in clarified butter till golden brown.
- Arrange crisp fried bread pieces in a single layer on serving plate. Pour the milk mixture over them.
- Garnish with chopped nuts and serve either hot or chilled.
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