Quick Shahi Tukda

Wishing everyone a Happy Diwali in advance!!!

Shahi Tukda or is it Shahi Tukray? Well, I am still confused about that! Having done some research about this royal dessert, the information that I came across was that this rich dessert prepared by frying small pieces of bread in ghee, dipped in saffron infused sugar syrup and topped with rich rabdi(thickened or reduced creamy milk) and garnished with dry fruits, has its roots from the early Mughal period. Literally, the word Shahi means royal and tukda means piece or bite. So basically put together it means that if you are having shahi tukda then you are having a royal piece or royal bite.!

Preparation of this royal delicacy is not that difficult except for the part where you have to prepare the rabdi. Rabdi preparation does require a little bit of patience and it does take up some of your time as the milk has to reduce and condense to impart the creamy flavor which is the key ingredient of this delicacy that has elevated it to the royal level.  Well, as in my quest to find easy solutions to such complex situations I came across this recipe where you can prepare this whole dish in..maybe less than 15-20 minutes. Yes, the rabdi process is quickened over here by adding a secret ingredient..no not just condensed milk!! Please go through the recipe and watch the video to find out how to present this royal Mughal dessert on your dining table as an exquisite dessert after dinner or to highlight your festival season with a royal touch.

Watch how to make this by clicking here

Ingredients
For the quick rabdi

• 1 1/2 cup full-fat milk
• 1/4 cup condensed milk
• 1 bread slice
• 1/4 tsp cardamom powder

For the fried bread

• 2 slices of bread
• 3 Tbsp ghee

For the sugar syrup

• 1/2 cup sugar
• 1/4 cup water
• few strands of saffron

few almonds slices for garnish

Method of making the quick rabdi

• Remove the crust of the fresh slice of bread and cut it into pieces.
• Grind these pieces in a food processor to get fresh bread crumbs. Keep it aside.
• In a heavy-bottomed wide pan bring the milk to a boil. Scrape the sides of the pan as the milk boils.
• Add the condensed milk and mix well.
• Add the bread crumbs and cook stirring continuously until the milk thickens. Don't forget to scrape the sides of the pan and mix it with the thickening milk.
• Add the cardamom powder and mix well. Rabdi is ready.
• Refrigerate the rabdi until ready to serve with the bread.

Method of making the fried bread

• Remove the crust of the bread slices and cut each slice into four triangles.
• Heat ghee in a pan. Fry the bread pieces until golden brown on both sides and keep aside.

Method of making the sugar syrup

• Mix sugar and water in a broad pan and cook on high heat until the sugar dissolves.
• Simmer for a few minutes to get a syrup consistency.
• Add the saffron strands and mix.

Serving the shahi tukda

• Soak the fried bread pieces in the sugar syrup(while the syrup is still warm) for 5-10 minutes(the soaking time depends on how crisp or soft you want the bread slices to be. The more time you soak softer they will be. For those who prefer crisp bread , soak for lesser time)
• Arrange the soaked bread slices on the serving plate and pour the prepared rabdi on top of the bread pieces.
• Garnish by sprinkling some sliced almonds. Serve!