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Shahi tukda

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.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

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

Method
 

  1. Mix milk, sweet condensed milk, sugar and saffron strands in a thick bottomed pan and bring it to a boil on a medium flame.
  2. 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.
  3. Add cardamom powder and mix well.
  4. Turn off the flame and cool at room temperature.
  5. Remove sides of bread slices and cut into equal squares.
  6. Deep fry the bread pieces in clarified butter till golden brown.
  7. Arrange crisp fried bread pieces in a single layer on serving plate. Pour the milk mixture over them.
  8. Garnish with chopped nuts and serve either hot or chilled.