Shahi Tukda / Royal Piece

The Homemaker Neha Sharma

Shahi Tukda / Royal Piece

Hello everyone , today I was craving for some sweet so thought to try a very tasty, aromatic, flavor-full and calorie full royal mughlai dessert. Yes, I am talking about shahi tukda or you can call it royal piece. I am very fond of trying and experimenting in kitchen, while making this sweet I have altered some steps for my own benefit. You can either try it in traditional way or you can use substitute method attempted by me. It looks like it will take lot of steps and time to prepare but if you will follow my method then you can skip some calories along with time. You can serve it hot with snacks or as a chilled dessert .  Hope you will try this out and let me know how it came out.
Here goes the recipe:

Ingredients: 

For Rabri -

• 2.5 cups full fat whole milk 
• 1/4 cup sweet condensed milk
• 2-2.5 tablespoon sugar / cheeni (You can vary on desired sweetness)
• 1/4 teaspoon green cardamom powder / choti elaichi powder
• 1 teaspoon rose water / gulabjal (optional)
• a pinch of saffron powder or 3-4 strands / kesar
• 2 tablespoon grated cottage cheese / paneer/ khoya (optional) (you can use this for reducing cooking time and added flavour)

For Sugar Syrup / Chaasni-

• 1/2 cup sugar / cheeni
• 1/4 cup water
• a pinch of green cardamom powder
• 1 teaspoon of rose water (optional)

For Tukda-

• 5-6 slices of bread (White or brown or whole wheat bread can be used)
• 2 tablespoon ghee for frying (add more if required)

For Garnish-

• 8-10 almonds / badaam - blanched and sliced
• a few saffron strands / kesar
• 8-10 pistachios / pista - blanched and sliced

Method:

For Rabri-

1. Mix milk, sweet condensed milk ,sugar and saffron strands in a thick - bottomed pan and bring it to a boil on medium flame.

The Homemaker Neha Sharma

2. When it starts boiling, reduce the flame to low and boil the mixture until it turns thick and reduces. It will take around 15 minutes.

3. Stir occasionally to avoid sticking.

4. When the mixture reduces to 1 .5 cups or desired thickness then add grated panner / khoya, gulabjal and cardamom powder and mix well.

The Homemaker Neha Sharma

5. Turn off the flame and let rabdi cool at room temperature.

The Homemaker Neha Sharma

For Tukda-

1. Cut bread slices into triangles or square shape. You can remove sides of bread slices . I didnt opted for this.

The Homemaker Neha Sharma

2. This step will cut down some calories as I wont deep fry the slices in ghee but will shallow fry them.

3. Heat a non stick pan or tava.

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4. Apply ghee on both sides of bread slices and shallow fry them until both side turns crispy and golden brown .

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5. Turn off the flame and transfer them to plate.

For Sugar Syrup-

1. Mix water and sugar in a pan.

2. Keep this solution on a low flame.

3. Cook till you get a one thread consistency .

The Homemaker Neha Sharma

4. Now switch off the flame, add cardamom powder and gulabjal and stir.

Shahi Tukda:

1. Now dip the bread slices in the sugar syrup and coat it evenly . If you find it messy then just pour the sugar syrup evenly on arranged slices of bread.

2. Pour the rabdi on the sugar syrup coated bread slices.

3. Garnish with sliced almonds, pista and kesar.

4. Serve it hot or chilled.

Cooking Tips:
1. If you want to cut down more calories then you can skip the sugar syrup step.
2. I have used short method for preparing rabri but if you want then you can opt for traditional method. It will increase cooking time by an hour.
3. You can deep fry bread slices in ghee instead of shallow fry. Shahi tukda tastes best when ghee is used.


Checkout my first video recipe . Link https://www.youtube.com/watch?v=0D-6bm-OIrU

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The Homemaker Neha Sharma