Last week we saw how Rabdiwas made the traditional way. Today we have another sweet that’s usually made during Bakrid or Diwali and is a delicacy. Shahi Tukda is a dish of pure delight .
Resembling its close cousin Double ka Meetha (or perhaps twinning it with another name :)), Shahi means Royal, Tukda referring to piece of bread. There is an interesting linkon how the name of Shahi Tukra evolved , perhaps from the Persians adapted by the Mughals.
Again if you have the Rabdi ready, this can be put together for a party or potluck in minutes.
To make it richer, this dish is usually topped with Malai and / or fry fruits. However do assemble close to the serving time to prevent it from getting soggy.
This is the final week of the A-Z Street Foods Blogging Marathon.
Hope you have been enjoying the ride with the following dishes so far this month on this blog :
|Hyderabadi Mirchi Bajji
(with Poha) – Indori special
|Lucknowi veg Biryani
|– to be posted-
Prep time – 10 Mins, cook time -10 Mins , serves : 4
- 8 bread slices (i prefer brown bread) – sliced diagonally
- Sugar – 1/4 cup (adjust to taste)
- Cardamom powder – 1/8 tsp
- Oil / ghee – for shallow frying (I used the former) – you may deep fry too
- Rabdi– to top (as required)
- Saffron stands and chopped nuts – as required
- Dissolve the sugar in just enough water for it to immerse in, boil and make a one-string consistency. Add cardamom powder, stir wel and keep aside in a shallow bowl
- Cut the bread slices (you may trim the edges if necessary) ,Toast the slices till light crispy, then shallow fry in 1-3 tsp of oil or ghee till golden on both sides.
- To assemble:
- Dip the shallow fried bread slices in the sugar solution and immediately take them out onto a wired rack with a plate beneath to catch any drips.
- Arrange the soaked slices on a plate, top with Rabdi and more malai if you wish.
- Garnish with chopped nuts and saffron and serve immediately
- Some people make this skipping the sugar syrup completely and only dunking the deep fried bread in condensed milk / Rabdi. Either way it is a delicacy. I got this recipe from a friend in Lucknow.
- Bread can be deep fried or shallow fried. I first dry roasted it and then shallow fried in a few tsp of oil to get a golden brown. It was perfect
- If the syrup is thick, you may a few TBSP of boiled and cooled milk to thin it out and then dunk the slices in the sweetened milky sauce 🙂