Shahi Tukda (or Shahi Tukra) is one such dessert which you can find easily at parties or weddings. This sweet dish is believed to be of Mughal origin. Shahi, derived from Persian, means royal and tukda, derived from Urdu-Hindi, means a piece. This royal recipe is said to be inventd in 19th century.
Shahi Tukda is a combination of fried bread, milk and mawa (almonds, pistachios, cashew). Here’s an easy recipe to prepare Shahi Tukda at home:
- 5-6 Breads
- Refined oil to fry
- 1/4 tsp powdered cardamom
- 1 litre milk
- 5-6 tsp sugar
- 1 tsp ghee
- 1 tsp rose water or essence
- 250 gm condensed milk or khoya
- 7-8 pieces of almonds
- 3-4 pcs pistachios
- 5-6 pcs cashew
- 1/4 tsp edible orange colour
- 1 tsp kewra
- 2 Chandi ka warq
Steps: How to Make Shahi Tukda
Soak the almonds and pistachios in hot water for around 30 minutes. While the mawa is getting soaked let’s prepare the dessert. Heat refined oil in a kadhai. Dip the bread pieces one by one in the kadhai. Deep fry them. Once the bread pieces start turning brown take out the breads on a tissue towel to get rid of the extra oil. Do not stack them up. Instead spread the breads on the tray and let them get dry. The bread will turn crisp. This is exactly how we want. By the time the bread turns more crisp, take another pan. Add 1 teaspoon of ghee on the heated pan. Add cardamom to the ghee. Once the aroma rises, add milk in the pan. Once the milk comes to the boiling point add condensed milk and sugar to it. Keep stirring the mixture. When the milk starts to thicken, add kewra and rose water to it. In a small bowl, take the edible colour and dissolve it in 1 tsp water. You can add more water to ensure that the lumps of the colour doesn’t form. Now add this diluted colour to the milk in pan. Stir it. The mixture will thicken more. Now with the help of tongs dip breads one by one in the mixture for 3 seconds and put them back on your serving tray. Now, switch off the gs stove. By this time mixture of milk seems like a rabdi. Put this mixture on the breads with the healp of teaspoon. Cut the soaked almonds and pistachios, and cashews with knife and season it on the Shahi Tukda. Put chandi ka warq on it only if you are going to serve it.
You can have it hot or you can keep it in refrigerator, cool it down and have it later. Remember: If you are keeping Shahi Tukda in fridge, cover it.
This is the simplest recipe to make Shahi Tukda at home. You can skip kewra, rose water and chandi warq if you don’t have. Kewra and rose water add to the aroma of the sweet dish.
If you don’t care about the calories and body weights, treat yourself today with this shahi dish.
You can take off the sides of the bread if you want. I didn’t cut it off as I like the chewy sides of breads.