About the Shahi Tukda Sweet Recipe (Shahi Tukra)
A decadent and festive dessert called shahi tukda (Shahi Tukra) is created using bread, ghee, sugar, milk, and almonds. It is a highly well-known traditional royal dish that is thought to have started during the Mughal era. Various legends surround the creation of this delectable, delicious shahi tukda sweet. The Mughal emperors are claimed to have relished shahi tukda, also known as shahi tukra, with their celebratory iftar dinners during Ramadan.
With ghee-toasted bread dipped in sugar syrup and topped with creamy rich rabri, Shahi tukda, also known as double ka meetha, is a delicious dessert. In celebration of festivals like Eid Ul Fitr and Ramzan, it makes a great dessert. Served with caramelized kesar rabri and nuts, Shahi Tukda Recipe (Shahi Tukra) is a delicious yet straightforward sweet dish. In the Rabri, saffron, cardamom, and rose water are added along with pistachios, almonds, and rose water for additional flavors and taste.
While the history of shahi tukda (Shahi Tukra) is debatable, its deliciousness is undeniable. Shahi tukda (Shahi Tukra) and double ka meetha can be found on the menus of neighborhood eateries in Delhi, Karachi, Lucknow, and Hyderabad or spilling over from enormous vats on the streets of the Old City. The dessert is frequently served in Pakistani and Indian restaurants internationally. First, let’s see how this Shahi tukda is made and walk through the process.
There are many ways to make Shahi tukda (Shahi Tukra) a delectable Mughlai dessert. Traditional shahi tukda recipes are tedious and time-consuming.
You can make this version in minutes, and it is accessible. Additionally, the traditional recipe calls for deep frying the bread. Ghee can be substituted for butter if you don’t want to use it. When the loaves of bread are still warm, you can apply butter or ghee on both sides after toasting them until they are golden brown and crispy.
Shahi tukda (Shahi Tukra) can also be made with brown or multigrain bread, but white bread tastes best. Shahi tukda (Shahi Tukra) is traditionally made with rabdi, a thickened, creamy milk that is slow-cooked for hours.
My more delicious desserts recipes:
- Homemade Instant Malpua
- Chocolate Chip Muffins
- Chocolate Cake
- Raspberry Swirl Coffee Cake
- Apple Crumble With Oats
- Besan Ladoo
- Creamy banana yogurt
- Crunchy apple oatmeal cookies
- Homemade coconut butter
- Vegan Chocolate Recipe
Ingredients for making the shahi tukda (shahi tukra) recipe are:-
- l Bread, six thin slices
- l Ghee, two tablespoons
- l As a garnish, nuts
- l Syrup of sugar
- l 1/4 cup sugar
- l 1/3 cup of water
- l 1/4 tsp. of cardamom powder
- l Rabri
- l Milk, half a cup
- l 2. tbsp sugar
- l One teaspoon of cardamom powder
- l Badam 6-7
- l Pista 6-7
- l Saffron strands
Steps for making the shahi tukda (shahi tukra) recipe are:-
- Pour the milk into a heavy-bottomed saucepan and heat it over a low flame to make the Rabdi. The cardamom seeds and saffron should be added once the water reaches a rolling boil. Continue to boil the milk, collecting and stirring the cream that forms on top after each boil into the milk. To prevent the milk from browning at the bottom, scrape the sides and stir it frequently. Add the sugar and let the mixture boil for another 30 minutes.
- l Stir continuously while adding the produced cream. Add the chopped pistachios and almonds and cook for a further five minutes once the milk has reduced well and reached a gritty texture, which should happen after approximately an hour and 20 minutes.
- l Please remove it from the fire and let it cool. The bread slices should be pan-fried in ghee until golden and crisp on all sides.
- l The most beautiful Shahi Tukra is now ready for consumption! I adore this dish since the bread keeps its crispiness even after being covered in rabdi for almost a half-hour. This gives the dish a lot of texture, as does the rabdi’s gritty creaminess and the nuts’ crunch. Everything you look for in a mouthwatering Shahi Tukra is present in this dish: rich, flavorful, fragrant, and sweet!
How to Make Sugar Syrup
- l Put sugar in a skillet.
- l It should boil after you add water to it.
- l Heat until the sugar is dissolved.
- l Cardamom powder should be added.
- l The sugar syrup is prepared.
More Tips To Prepare Shahi Tukda / Shahi Tukra
- l Before serving, keep the toast, syrup, and custard separate. You can slightly warm the sugar syrup before brushing it on the toast, topping it with either warm or cold custard, and serving.
- l If you soak while the sugar syrup is still warm, it will only thicken up a little when it cools fully. Avoid dipping the bread in hot syrup. Wait 3–4 minutes before scooping.
- l Use gluten-free bread to convert this dish to a gluten-free version.
The Summary
You can frequently find desserts at gatherings or weddings like Shahi Tukda or Shahi Tukra. We hope you know how to make the shahi tukda sweet Recipe and will try this dish at home. For more recipes like these, follow “Spicyum” Page, which offers many recipes to help you improve your cooking abilities.
Shahi Tukda Sweet Recipe (Shahi Tukra)
Ingredients
- 2 slices Bread
- Ghee, two tablespoons
- nuts (garnish)
- Syrup of sugar
- 1/4 cup sugar
- 1/3 cup water
- 1/4 tbsp cardamom powder
- Rabri
- Milk, half a cup
- cardamom powder
- Almond chopped
- Pista
- Saffron strands
- Cashew chopped
- pistachio chopped
Instructions
- Pour the milk into a heavy-bottomed saucepan and heat it over a low flame to make the Rabdi. The cardamom seeds and saffron should be added once the water reaches a rolling boil. Continue to boil the milk, collecting and stirring the cream that forms on top after each boil into the milk. To prevent the milk from browning at the bottom, scrape the sides and stir it frequently. Add the sugar and let the mixture boil for another 30 minutes.
- Stir continuously while adding the produced cream. Add the chopped pistachios and almonds and cook for a further five minutes once the milk has reduced well and reached a gritty texture, which should happen after approximately an hour and 20 minutes.
- Please remove it from the fire and let it cool. The bread slices should be pan-fried in ghee until golden and crisp on all sides.
- The most beautiful Shahi Tukra is now ready for consumption! I adore this dish since the bread keeps its crispiness even after being covered in rabdi for almost a half-hour. This gives the dish a lot of texture, as does the rabdi's gritty creaminess and the nuts' crunch. Everything you look for in a mouthwatering Shahi Tukra is present in this dish: rich, flavorful, fragrant, and sweet!
How to Make Sugar Syrup
- Put sugar in a skillet.
- It should boil after you add water to it.
- Heat until the sugar is dissolved.
- Cardamom powder should be added.
- The sugar syrup is prepared.
