I learnt about the Mughal dessert Shahi Tukra while growing up. By seeing my Nani make it and then my mother, this has been a MUST dessert item during invitations at home as well as Ramadan time. This recipe of rich & festive dessert made with bread, ghee, sugar, milk and nuts has been passed down in my family from generation to generation. I have tried this dish in several restaurants but hands down- this recipe has by far been the best. One bite of my traditional recipe shahi tukra will give you a feeling of royalty.
The word shahi means “royal” and tukra (also spelled tukda) means “a piece”; literally translated, this tasty dessert means “royal piece.” The richness and deliciousness trickles down in every bite of shahi tukda that you take in. I will have to say this, even though the recipe involves few preparations, the making of it is pretty simple and easy.
Ingredients
- 1/4 cup Almonds
- 3-4 pcs Elaichi (Cardamom) without skin
- 1.5 ltr full cream milk( Step 2 for Rabri)
- 3 tbsp Sugar (Step 2 for Rabri)
- 1 cup Sugar [For making the chinir sheera (sugar syrup)]
- 1 cup Water [For making the chinir sheera (sugar syrup)]
- 10-12 pcs Saffron
- 10-12 pcs pistachios
- Pinch of powdered green cardamom
Instructions
- Sugar Syrup: Take a saucepan and heat water along with sugar, once the sugar dissolves add the saffron strands. Let it boil, till the syrup achieves two string consistency. Once the sugar syrup turns a little thick, turn off the stove and keep it aside.
- Rabri: Take another pan, boil the milk in medium flame until the milk is reduced to about 1/4th of its original quantity. Do not forget to stir continuously, once the milk is reduced, add cardamom powder, 1/4th part of sugar syrup (prepared in step 1) and mix well. Continue to heat it by stirring continuously for 5 more minutes. Once done, remove the pan from the flame and your rabri is ready. Keep aside until required.
- Now, take the bread slices and cut their sides and slice it as two triangles. Then, heat ghee in a pan and shallow fry the bread until they are crisp and golden brown on each side. Once the bread slices are fried, soak each slice in the remaining sugar syrup (prepared in step 1) for about a minute.
- Arrange it on the serving dish. Pour the prepared rabri (step 2) over the bread slices and garnish with the chopped nuts. If you are in a hurry, you can also use condensed milk. Lastly drizzle bits and pieces of almonds and pistachios.
