Shahi Tukda Recipe - Diwali Special

Shahi Tukda – Recipe Video

CLICK HERE to subscribe to my YouTube channel for more such yummy recipes.

Ingredients

For Rabdi

4 ½ cups (1 litre) milk
3 tablespoon (45g) sugar
½ cup (62g) milk powder
10-12 kaju/cashew roughly chopped
10-12 badaam/almonds roughly chopped
10-12 pista/ pistachios roughly chopped
¼ teaspoon elachai/ cardamom powder
20-22 saffron strands

For Shahi Tukda

6 bread slices (white or brown)
1 cup (200g) sugar
½ cup (120ml) water
¼ teaspoon elachai/ cardamom powder
15-20 saffron strands

Main Equipments Used

Heavy bottom pan – I use the Prestige Granite 3-pcs set. You can find it on Amazon here: https://amzn.to/2Q0OMu6
Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

Steps In Making

Rabdi

In a heavy bottom pan add milk and bring it to a boil over medium flame. Keep stirring it continuously to avoid it from sticking to the bottom of the pan.
Add milk powder and saffron and mix well.
Once the upper layer of cream is formed, gently stick the malai/cream layer on the sides of the vessel. (Do not mix it in the milk).
Keep repeating the process of sticking the malai/cream on the sides of the vessel 7-8 times or until the milk is reduced to ¼
Now add sugar and cook for 4-5 minutes stirring it continuously on medium flame.
Finally add the cardamom powder and all the dried nuts and cook for another 3-4 minutes.
Switch off the flame and let the rabri cool down in the pan for 30 minutes before scraping off the malai/cream
Gently scrape off the sides and give it a good mix and keep it aside.

Sugar Syrup

In a pan over medium heat add sugar and water and cook till the sugar melts
Now add saffron and cardamom powder and keep stirring continuously.
Cook the sugar syrup for 4-5 minutes or until you get a one string consistency.
To check that, take a drop of sugar syrup in a bowl and then place it between your fingertips, it the sugar syrup forms one string consistency. Once done, switch off the flame and keep it aside.

Shaki Tukda

Cut the bread slices in triangles
In a pan over medium heat, add ghee and once it’s hot, add the bread slices and fry them from both sides till they turn golden brown.
Now soak the bread slices in the sugar syrup and keep aside.
For assembling, take a serving plate add some rabdi and then arrange the bread slices on top of it. Add some more rabdi .
Garnish with nuts and serve cold or hot.

Recipe Notes For Shahi Tukda

Use full fat milk for thick rabri
Don’t cook rabdi on high flame else milk will stick to the bottom and sides of the pan.
Let the rabdi cool down for sometime before scraping the cream from the sides of the pan, else the lacchedar rabdi wont be formed.
If the sugar syrup will not have the proper consistency then the bread will become soggy, so cook till it get a one string consistency.

Step By Step In Pictures

Rabdi

In a heavy bottom add milk.

2. Bring it to a boil over medium flame and cook for 8-10 minutes. Keep stirring it continuously to avoid it from sticking to the bottom of the pan.

3. Add milk powder and mix well.

4. Once the upper layer of cream is formed, gently stick the malai/cream layer on the sides of the vessel. (Do not mix it in the milk).

5. Layer of malai/cream will slowly start forming.

6. Add the saffron strands. Keep repeating the process of sticking the malai/cream on the sides of the vessel 7-8 times or until the milk is reduced to ¼.