Shahi tukda is a royal & festive dessert made with bread, sugar, milk, ghee, and nuts. Shahi tukda or Royal bites is a delicious and royal, Mughlai dessert of fried bread in ghee and coated with sugar syrup. It has milk thicken rabadi topping with dry fruits garnishing. You can see the image I have clicked, it looks amazing and attractive.
One bite of a traditionally prepared shahi tukda will give a feeling of royalty. It's a royal piece of a dessert that is fit for a king or queen, rich in aroma, taste, flavor, and calories.
Shahi Tukda, a popular Indian dessert, has a history that dates back to the Mughal era in India. Its name "Shahi Tukda" translates to "royal piece" or "royal bite," signifying its regal origins and rich, indulgent nature.
During the Mughal period, Shahi Tukda was believed to be a royal delicacy enjoyed by the Mughal emperors and the nobility in the imperial courts. It was prepared using ingredients that were considered luxurious and lavish at that time.
The dish is said to have evolved from another famous Mughlai dessert called "Double ka Meetha," which also uses bread slices soaked in sweetened milk. Shahi Tukda, however, has its unique preparation method and ingredients that set it apart.
The traditional preparation of Shahi Tukda involves deep-frying bread slices (usually white bread or bread made from milk) in ghee (clarified butter) until they turn crispy and golden brown. The fried bread slices are then soaked in a fragrant, creamy mixture made with reduced milk, saffron-infused milk, sugar, and sometimes flavored with cardamom or rose water. Some variations include garnishing the dessert with chopped nuts like almonds, pistachios, or silver leaf (varak) for an ornamental touch.
Over time, Shahi Tukda has become a beloved dessert in Indian cuisine, cherished for its rich flavors, creamy texture, and its association with the grandeur of Mughlai cuisine. While it was once a royal treat, today it is prepared and enjoyed in households and is a popular dessert served during festive occasions, celebrations, and special gatherings across India and in various parts of the Indian subcontinent.
The recipe has seen some variations and adaptations, with chefs and home cooks adding their unique touches, but the essence of Shahi Tukda as a decadent, creamy, and royal dessert has remained consistent throughout its history.
Ingredients for Rabadi
Milk 1 ltr
Sugar 2 cup
Cardamom 4
Sugar Syrup
1 glass water
1 cup sugar
Fry Bread
Use Ghee
Dry Fruits
Pistachio
Almonds
Rose petals
Steps of Makeing Shahi Tukda Recipe
Ingredients for Rabadi
Boil 1 ltr milk and stick the malai on edges of kadai so the thick rabadi will form.
Keep doing this for 10 minutes, take some 10-11 boils and collect malai.
Than the milk get reduced, add sugar and cardamom and cook for 5 minutes.
Take out the stick malai and mix in milk. Sprinkle pista and badam.
Sugar Syrup
Prepare a normal sugar syrup with sugar and water.
Fry Bread
Cut the bread in triangle shape.
Fry bread in ghee or oil. Traditionally bread is deep fried in pure ghee. I have done only shallow fry.
Final step
Dip the bread in sugar syrup.
Add rabadi on bread.
Sprinkle pista and badam (almond) and rose petal.
Perfect Shahi Tukda is ready.
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