COOK JOURNAL
Shahi Tukda
Prep Time:
20 Minutes
Cook Time:
45 Minutes
Ready In Time:
1 Hour 15 Minutes
Serves:
5 Servings
Level:
Intermediate
About the Recipe
Shahi Tukda is a royal dessert from Awadhi cuisine, often served during festive occasions and celebrations. Known for its indulgent layers of textures and flavors, it combines golden fried bread soaked in sugar syrup with thick, luscious rabri infused with aromatic spices. Garnished with nuts and served chilled, this dessert truly lives up to its “shahi” (royal) name.
Ingredients
Shahi Tukda Masala
1/4 cup of Almonds
4 Green Cardamom
4 Black Peppercones
1 tsp Fennel Seeds
Rabri
1.5 litres of Full Fat Milk
3 tbsp Sugar
2 tbsp Shahi Tukda Masala
Sugar Syrup
4 tbsp Sugar
1 cup Water
Fried Bread
8-10 Bread Slices
for shallow frying Ghee
preparation
Step 1:Prepare the Shahi Masala
Grind almonds, green cardamom seeds, black peppercorns, and fennel seeds into a fine powder.
Set aside for later use.
Step 2: Make the Rabri
Boil milk in a heavy-bottomed pan.
Lower the heat and simmer, stirring continuously.
Keep scraping the cream (malai) from the sides as the milk reduces to one-third.
Add sugar and cook for a few more minutes.
Mix in the prepared masala and allow it to cool.
Chill before assembling.
Step 3: Prepare the Sugar Syrup
Dissolve sugar in water and bring it to a boil.
Cook until it reaches a one-string consistency.
Let it cool until lukewarm.
Step 4: Fry the Bread
Cut bread slices into triangles.
Shallow fry in ghee until golden brown and crisp.
Remove and let them cool.
Step 5: Assemble the Shahi Tukda
Dip the fried bread pieces into the lukewarm sugar syrup.
Arrange them on a serving plate.
Pour chilled rabri generously over the bread.
Sprinkle extra prepared masala on top and serve.