Shahi tukda
Ingredients
For rubdi:-
Full cream milk 2 litter
Sugar 4 tbsp
Cardamom powder 1 tbsp
Saffron strings 1 tbsp
Chopped almonds 1 tbsp
Chopped pistachio 1 tbsp
Rose water 1tbsp
For sugar syrup:-
Sugar 2 cup
Cardamom powder 1 tsp
For serving:-
Chopped pistachio
Rose petal
Preparation
1
Making of rubdi for shahi tukda:-
2
In a heavy bottomed pan and take 2 litter full fat milk and bring its boil first.
3
After a boil reduce the heat on slow and cook the milk till the milk stars froth from a layer of malai, gently move the cream with the help of a spatula. this process of collecting of the malai layer has to be done many more times. in between stir the milk occasionall.
4
Once the milk reduce to half add sugar, cardamom powder, crushed saffron, chopped almonds and pistachio.
5
Mix it well cook for 5 minutes or the milk gets reduced to 1/3 of its original quantity.
6
Switch off the gas and add rose water. keep aside.
7
Making sugar syrup for shahi tukda:-
8
Mix sugar with little water and bring it to boil one strings consistency.
9
Switch off the gas add cardamom powder and stir, keep aside.
10
Frying of bread slices:-
11
Remove the brown edges and cut the breads into triangle, you can use the cookie cutter and shaped as your choice.
12
Heat the ghee in a pan and lower the heat and deep dry the bread evenly till they turn the golden and crispy.
13
Immerse these fried slices in the sugar syrup and then place into the a plate.
14
Serving :-
15
Place the slices in a serving plate, pour the rubdi and garnish with pistachio and rose petal.
16
Serve the shahi tukda warm or chilled.
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About
shahi tukda is a rich, creamy mugali bread pudding dessert recipe which is made from deep fried bread slices coated with sugar syrup and soaked with thickened milk garnish with dry fruits flavored with cardamom powder, rose water, some people add kevda water too.
shahi tukda also known as double ka meetha, in ancient periods shahi tukda prepared with khameere roti the process was the same.
Other Names:
Double ka meetha
Added:
Thursday, January 30, 2020 - 2:46am
