Bread
Shahi Tukda Recipe
Prep Time | 60 minutes |
Cook Time | 30 minutes |
Servings |
MetricUS Imperial
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Ingredients
For Rabri
- 4 cups Milk
- 2 tbsp sugar
- tsp ¼Cardamom powder
- 1 tbsp masala milk powder optional
- 1 tsp kewra water or 1rose water pandanus
- pinch aof saffron/kesar strands or saffron powder
For Sugar Syrup
- ½ cup sugar
- ¼ cup Water
- ¼ tsp cardamom powder or 1rose water
For Garnish
- 12-15 Almonds blanched and sliced
- a few strands of saffron optional
- 10 -12 pistachios blanched and sliced
Ingredients
For Rabri
For Sugar Syrup
For Garnish
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Instructions
Rabri
- In a broad thick-bottomed pan or saucepan take milk and bring its first boil.
- Add masala milk powder. If you don't have, just add ¼ tsp cardamom powder.
- Remove the clotted cream and add it back to the milk. Also keep on scraping the dried milk from the sides and add them back to the milk.
- Stir and scrape often so that the milk does not get browned or burnt from the bottom as well as the sides.
- Keep on simmering, stirring, removing the clotted cream and scraping.
- Switch off when the milk has reduced and become thickened, after about an hour.
- Add sugar and stir well so that the sugar dissolves.
- Add crushed saffron or saffron powder along with kewra water. Add sliced almonds and pistachios here if you haven’t already added masala milk powder,.
Sugar syrup
- Mix ½ cup of sugar with ¼ cup water in a pan.
- Keep the sugar solution on a low heat and let it come to a boil.
- Cook till you get a one-thread consistency in the sugar syrup.
- Switch off the flame, when one thread consistency is reached, add cardamom powder and stir.
Assembling the shahi tukda
- Dip the bread slices in the sugar syrup and coat the bread slices evenly with the sugar syrup.
- Arrange the sugar syrup soaked bread slices neatly in a serving tray or plate.
- Pour the rabri on the sugar syrup coated bread slices.
- Garnish with sliced blanched almonds and pistachios.
- Serve.