Shahi Tukda- 300 th Post

This Valentine’s week, I had a craving for some dessert. It reminded me of Shahi Tukda, which I decided to make for dessert. Shahi Tukda includes fried sweet syrupy soaked triangular breads topped with rabdi (rabdi is nothing but milk having sugar and saffron reduced to ¾) and few dry fruits. The dish is similar to “Double ka meetha”,which has its roots in Pakistani cuisine and is a famous dessert in Mughlai cuisine

Ingredients

For shahi tukda

 White Bread slices                     - 4no

Ghee                                          - 2tsp.

For Rabdi

Evaporated milk                              1 tin

2 % Milk (or) whole milk               1 cup

Sugar Free                                   3 tbsp.

Green Cardamom powder                1 tsp.

 Blanched Almonds                         15 no.

Saffron                                         a few strand

Rose drops                                    2 drops

For decoration

Pistachio                                        2 tbsp.

Almond flakes                               2 tbsp.

Method

For Rabdi

• Soak the almonds in a little hot milk and grind it to a coarsely paste.
• Take a heavy bottom pan, add evaporated milk, 2%  or whole milk, almond paste, green cardamom powder, saffron and 1 tbsp. of  sugar.
• Heat a milk till it reduces to one third.
• Remove and cool aside. Either refrigerate or cool it at room temp
• Make a sugar syrup(2tbsp of sugar free with 1 tbsp. of water).  Remove from heat and cool adding Rose drops in it.

For Tukda

•  For the health reasons, first I toasted the bread slices into the toaster. (It will reduce the ghee uses).
• Cut off the edges of the bread and cut it diagonally into 2 triangles .Heat ghee in a pan and shallow fry bread slices. Remove and allow it to dry .
• Soak these fried hearts in sugar syrup for 10-15 min to absorb all syrupy sweetness

Serving: 

• Take a serving platter, put one syrup soaked bread  and top it with other syrup soaked bread slice. Likewise make all Shahi tukdas.
• Now spread the rabdi mixture on top of it and sprinkle some almonds, pista and saffron strands on top. Cover it and refrigerate
• Serve chilled.

For Low Fat Version:

•  Use 2 % milk, low fat  Evaporated milk  & whole wheat bread slices.