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
For Low Fat Version:
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.
