Shahi Tukda which has its roots in Mughlai cuisine. It is particularly prepared during the festive month of Ramadan and on Eid. It is a royal treat to taste buds at anytime.








Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serves: 4 servings

Ingredients:

2½ cups Full Fat Milk

1/4 cup Sweet Condensed Milk

1 tbsp Sugar

4-5 Saffron strands (kesar)

2 tbsp grated Tofu or Khoya (mawa)

1/4 tsp Cardamom (Elaichi) Powder

4 White Bread Slices (or brown bread)

2-3 tbsp Ghee (clarified butter), for shallow frying

1/2 tbsp chopped Cashew Nuts

1/2 tbsp chopped Pistachio

1/2 tbsp chopped Almonds 1/2 tsp Nutmeg Powder Preparation:-

If you are using frozen Tofu then thaw it before grating. In this recipe, Sweet Condensed Milk is used.

Mix milk, Sweet Condensed milk, Sugar and Saffron strands in a thick-bottomed pan and bring it to boil on medium flame.

When it starts to boil, reduce flame to low and boil until mixture turns thick and reduces to around 1½ cups, for around 10-15 minutes. Stir occasionally in between to prevent sticking.

Add grated Tofu and Cardamom powder and mix well.

Turn off heat and let Rabri (thickened milk mixture) cool at room temperature.

Remove sides of Bread slices and cut each slice into 4 triangles or 4 equal squares.

Brush bread squares with Ghee on both sides. Heat a non-stick pan or Tava (Pan) and shallow fry them until bottom surface turns crispy and golden brown on low flame.

Flip them and shallow fry until another side turns crispy and golden brown. Transfer them to plate.

Arrange crisp fried Bread pieces in layer on serving plate. Pour prepared Rabri over it.

Garnish with Pistachios, Cashew nuts, Almonds and Nutmeg powder.  Serve it hot or place it in Refrigerator for 30 minutes before serving.  Shahi Tukda is ready to serve.  Sweet and yummy in every bite.

Serve it hot with snacks in the breakfast or as a chilled dessert in party. It is also a good sweet dish to be served with lunch or dinner in parties.