Shahi Tukda (Shahi Toast)

by anamika on November 2, 2011

in Desserts & Sweets

Shahi Tukda (Shahi Toast)

Diwali fever almost over and then came Halloween, kids are having fun just one after the other celebration coming their way! Now looking up for Xmas time and kids vacations… dressed up in Halloween on 31st oct and did a lot of crazy things along with their friends, could not make a wacky Halloween dish for them┬ábut may be next time. This time my kids were kind enough to agree with only chocolates for the entire kids Halloween gang!

After having so many sweets in the past few days, still went ahead and prepared this sweet royal toast (bread) dish for the foodies at my home.

Shahi toast or tukda is an easy to prepare sweet indian dessert.

Ingredients -

  • Bread Slices ( I used Brown Bread) – 4
  • Milk – 1 litre
  • Cardamom Powder – 1 teaspoon
  • Sugar – 1 cup (for sugar syrup)
  • Sugar – 1 cup (for Rabri)
  • Water – 1 cup
  • Saffron strings
  • Pistachios chopped – 8 – 10
  • Oil for frying

Method -

Prepare sugar syrup by boiling 1 cup sugar in 1 cup water, let it cook till it reaches one thread consistency. Add cardamom powder and few strings of saffron to it while it is boiling. Keep aside.

Now take a non stick pan, cut the bread slices in triangle shape and dry roast them in the pan ( by doing this slices will not absorb too much oil when we fry them later) Make them little golden brown and crisp. Now take a kadai and heat oil for frying.

Fry all the bread slices when oil is hot till golden brown (remember not to over fry them as they will burn fast), remove them on paper napkin so that the excess oil is absorbed.

For the rabri, take a heavy bottom pan, boil milk and after one boil, lower the flame and let it simmer till it reaches half its quantity, keep stirring in between. Add sugar and keep stirring it on low flame. The mixture should thicken. This will take about 25 – 30 minutes. Add cardamom powder to it and let it cool.

Dip the deep fried slices in the lukewarm sugar syrup for few minutes just before serving (if soaked for longer duration they become soggy)and serve then hot topped with rabri.Garnish with pistachios and saffron strings.

Shahi delight is ready to serve!


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