Shahi Tukda / Pan-fried Bread slices dipped in Rabdi

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Shahi tukda is a very popular recipe which is made using Bread, milk, sugar and mixed nuts. This is a dessert of Hyderabad but also has its roots in Mughlai cuisine. Shahi tukda is very similar to the sweet “Double Ka Meetha” again from Hyderabad. In double ka meetha we deep fry Bread slices in ghee and dip in sugar syrup and then top them with rabdi. Here in Shahi tukda we top rabdi on the shallow fried bread slices. You also can deep fry them if you are not calorie conscious. We can also use condensed milk to make the rabdi. The name alone tells us that its rich with all the goodness of milk, dry fruits. “Shahi” indicates “Royal” so without any doubt you can conclude this recipe to be of a royal kind 🙂 Very very rice in taste, aroma, flavours and CALORIES:) but ones in a while its acceptable. Isn’t it?

The traditional recipe somehow demands deep-frying the bread slices in ghee. But to keep my conscience at peace I have shallow fried the bread slices instead. But make sure you use a flat pan to toast them and toast them evenly applying ghee on both the sides. Trust me, if you do it right you wont miss the authentic taste. I used the combination of cashews, blanched almonds and pistachios.

I have written down the method of making rabdi in my earlier posts as well. Thats done by reducing the milk to almost 1/4 th of its original quantity. You will have to make sure you keep stirring the milk at regular intervals by scrapping out all the solid milk particles around the pan and collect them at the centre. So by doing this, you get rich creamy texture. In authentic Shahi tukda, we add melon seeds with dry fruits. I couldn’t find one so I did not add any. You can add if you have, they enrich the taste.

If you have left-over bread, this recipe is best to use them. As the moisture content in old breads are very less, they give out more crispy bread slices when they are pan fried and will be quick comparatively.

You can also look at my other recipes like Rabdi, Breadpockets in rasmalai, Gulab jamoon with khoya

Ingredients:

For Rabdi:

Whole Milk – 1 Litre

Sugar – 3 tbsp

Badam milk powder – 1 tbsp (optional)

Chopped Nuts – As Required.

Kesar strands – for garnish

For Tukda:

Bread slices: 6 to 7

Ghee/Clarified butter – 2 tbsp

Method:

Dividing it in parts:

Part 1 : Making rabdi

Part 2 : Frying the bread slices

Part 3 : Garnishing

Part 1 : Making Rabdi

  1. In a non-stick thick bottomed container add a litre milk and let it boil
  2. When it starts boiling, turn the heat to low and cook it on low flame till its 1/3 reduced.
  3. Keep scraping the milk cream which keeps forming by occasionally stirring and pushing the cream to the centre.
  4. This might take up to 45 mins to 1 hour. Have patience:)
  5. When milk reduces to almost 80% add Sugar
  6. Add Badam milk powder and stir well.
  7. Add chopped nuts and mix well.
  8. Turn off the gas and transfer it into serving bowl and refrigerate till you need them next

Part 2 : Frying Bread slices

  1. Trim the bread slices and keep the white part only.
  2. Heat a flat griddle
  3. Grease the pan with little ghee
  4. when hot place bread slices on them and apply ghee on top of the bread slice
  5. Turn it around and apply little ghee on the bread slice
  6. Continue pan frying till the breadslices are toasted well and are brown in all sides
  7. Transfer it onto a plate
  8. Cut then diagonally
  9. Keep aside

Part 3 : Garnishing

  1. In a serveware, place few slices of toasted bread
  2. Generously top prepared and chilled rabdi on them
  3. Garnish with few chopped dry fruits and kesar strands
  4. Serve them immediately before the bread slices become soggy.

Tips:

  • You can use whole wheat bread instead of the white bread.
  • Add Melon seeds if you have them. They give the authentic taste

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