Shahi Tukda

Instructions

1. 1

   Prepare the Rabri (Thickened Milk)

   • Pour 1 litre of full cream milk into a heavy-bottomed, wide pan. Bring it to a boil over medium heat.
   • Once boiling, reduce the heat to low-medium and let it simmer. Stir every few minutes to prevent the milk from scorching at the bottom.
   • As a layer of cream (malai) forms on the surface, use a spatula to gently push it to the sides of the pan. Continue this process repeatedly.
   • Simmer for about 45-50 minutes. The milk will reduce to approximately one-third of its original volume, becoming thick and layered with the collected cream.
   • Add 1/4 cup of sugar, saffron strands, and cardamom powder. Stir gently until the sugar dissolves completely.
   • Cook for another 2-3 minutes, then turn off the heat. The rabri will thicken more as it cools. Set aside.
2. 2

   Make the Sugar Syrup

   • In a separate saucepan, combine 1/2 cup of sugar and 1/2 cup of water.
   • Heat over medium flame, stirring until the sugar dissolves.
   • Bring the syrup to a boil and let it simmer for 4-5 minutes. It should become slightly sticky, but no string consistency is required.
   • Turn off the heat and stir in the rose water (if using). Keep the syrup warm for dipping.
3. 3

   Fry the Bread Slices (Tukda)

   • Take the bread slices and cut them diagonally into triangles. You should have 8 triangles.
   • Heat ghee in a wide frying pan over medium heat. The ghee should be hot enough that a small piece of bread sizzles immediately, but it should not be smoking.
   • Carefully place 3-4 bread triangles in the pan, ensuring not to overcrowd it.
   • Fry for 2-3 minutes on each side, until they are a deep golden brown and uniformly crisp.
   • Remove the fried bread with a slotted spoon and place them on a wire rack to drain any excess ghee.
4. 4

   Assemble the Shahi Tukda

   • Take one fried bread triangle at a time and dip it into the warm sugar syrup.
   • Let it soak for about 10-15 seconds on each side. A quick dip is sufficient to absorb the sweetness without making it soggy.
   • Arrange the syrup-soaked bread pieces in a single layer on a serving platter or in a shallow dish.
   • Generously pour the prepared rabri over the bread, ensuring each piece is well-covered.
5. 5

   Garnish and Serve

   • Garnish the Shahi Tukda with slivered pistachios, almonds, and a sprinkle of dried rose petals.
   • For the best experience, serve immediately while the bread retains some crispness. Alternatively, you can chill it for 30-60 minutes for a softer, pudding-like texture.