Shahi Tukda Recipe
Introduction
Shahi Tukda is a rich and flavorful Indian dessert made from fried bread soaked in saffron-infused milk and cream. This royal treat is perfect for special occasions and impresses with its creamy texture and aromatic spices.
Ingredients
- ¼ tsp saffron strands
- 7 cardamom pods, seeds removed
- 1 tsp caster sugar (for cardamom powder)
- 1 tsp caster sugar (additional)
- 4 slices white bread, medium thickness, 2 days old
- Sunflower oil, for shallow frying
- 1 litre full-fat milk
- 75g caster sugar
- 125ml double cream
- Few drops rose water
- 1 tbsp almonds, chopped
- Silver leaf (optional)
Instructions
- Step 1: Soak the saffron strands in 2 tablespoons of warm water for 1 hour. In the meantime, grind the cardamom seeds with 1 teaspoon caster sugar to make a fine powder using a pestle and mortar.
- Step 2: Remove the crusts from the bread slices and cut each slice diagonally in half.
- Step 3: Pour sunflower oil into a high-sided frying pan to a depth of 2cm and heat on medium. When the oil reaches about 180°C or a bread cube browns in 30 seconds, fry the bread slices in batches until golden on both sides. Drain on kitchen paper and set aside.
- Step 4: Heat the milk along with the ground cardamom and caster sugar mixture in a wok or karahi over medium-high heat. Stir occasionally and bring to a boil. Lower the heat to medium and simmer, stirring often, until the milk reduces by half (about 15 minutes).
- Step 5: Combine a ladleful of the hot milk with the double cream in a bowl. Pour this back into the pan, then stir in the soaked saffron with its water and a few drops of rose water for a delicate floral flavor.
- Step 6: Add the fried bread slices in a single layer to the creamy milk; you may need to do this in two batches. Warm gently over low heat for 2-3 minutes to soften the bread. Remove using a slotted spoon and arrange on a serving plate in a single layer.
- Step 7: Increase heat to medium and continue reducing the milk left in the pan, stirring constantly until it thickens and reaches the consistency of double cream.
- Step 8: Allow the milk to cool and thicken for 15 minutes, then spoon it generously over the bread. Cover and chill overnight so the bread absorbs the flavors and softens fully.
- Step 9: Before serving, sprinkle with chopped almonds and optionally decorate with silver leaf for a festive touch. Serve chilled and enjoy.
Tips & Variations
- Use slightly stale bread for better absorption and less sogginess.
- For extra flavor, lightly toast the bread slices before frying.
- Substitute rose water with kewra water for a different floral aroma.
- Add pistachios or saffron strands on top for added texture and color.
Storage
Store Shahi Tukda covered in the refrigerator for up to 2 days. It is best enjoyed chilled and should be consumed within this period for optimal freshness. Reheat gently if preferred warm, but traditionally it is served cold.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use any other type of bread for Shahi Tukda?
White bread is preferred due to its neutral flavor and texture, but you can use brioche or challah for a richer taste. Avoid very soft or fresh bread as it may become too soggy.
Is it necessary to use silver leaf?
Silver leaf is optional and mainly used for decorative purposes on special occasions. The dessert tastes delicious without it.
Print
Shahi Tukda Recipe
- Total Time: 1 hour 50 minutes plus overnight chilling
- Yield: 4 servings 1x
Description
Shahi Tukda is a luxurious Mughlai dessert featuring fried bread slices soaked in a fragrant, cardamom and saffron-infused reduced milk cream. This rich, aromatic treat, garnished with almonds and optionally silver leaf, is traditionally served chilled and makes for an exquisite finale to any special meal.
Ingredients
Scale
Flavor Infusion
- ¼ tsp saffron strands
- 7 cardamom pods, seeds removed
- 1 tsp caster sugar (for grinding with cardamom)
- few drops rose water
Bread and Frying
- 4 slices white bread, medium thickness, 2 days old
- sunflower oil, for shallow frying
Milk Base
- 1 litre full-fat milk
- 75g caster sugar
- 125ml double cream
Garnish
- 1 tbsp almonds, chopped
- silver leaf (optional)
Instructions
- Soak Saffron: Place the saffron strands in a small bowl with 2 tablespoons of warm water and let it soak for 1 hour to release its color and aroma.
- Prepare Cardamom Sugar: Grind the cardamom seeds together with 1 teaspoon caster sugar using a pestle and mortar until fine powder is formed.
- Prepare Bread: Remove crusts from the bread slices and cut each slice in half diagonally to create triangular pieces.
- Fry Bread: Pour sunflower oil into a deep frying pan to a depth of about 2cm and heat it over medium until it reaches 180°C or until a cube of bread browns in about 30 seconds. Fry the bread slices in batches until golden brown on both sides. Drain them on kitchen paper and set aside.
- Reduce Milk: In a wok or karahi, heat the full-fat milk with the ground cardamom sugar mixture over medium-high heat. Stir occasionally and bring it to a boil. Then reduce heat to medium and simmer, stirring often, until the milk is reduced by half (about 15 minutes).
- Mix Cream and Flavorings: Take a ladleful of hot reduced milk and combine it with double cream in a bowl. Pour this mixture back into the reduced milk pan. Stir in the soaked saffron along with its water and add enough rose water to impart a gentle floral note.
- Soften Fried Bread in Milk Mixture: Add the fried bread pieces into the creamy milk mixture in a single layer (in batches if needed). Warm gently over low heat for 2-3 minutes to soften the bread, then use a slotted spoon to remove the bread and arrange it on a serving plate in a single layer.
- Reduce Remaining Milk: Increase heat to medium and continue to simmer the milk left behind in the pan, stirring constantly, until it thickens to the consistency of double cream.
- Cool and Assemble: Let the thickened milk cool and thicken further for 15 minutes. Spoon this creamy milk generously over the arranged fried bread.
- Chill the Dessert: Place the assembled Shahi Tukda in the refrigerator and chill overnight to allow the bread to fully absorb the creamy milk mixture and soften beautifully.
- Garnish and Serve: Before serving, sprinkle chopped almonds and optionally decorate with silver leaf for an extravagant finish. Serve chilled for the best taste experience.
Notes
- Use slightly stale bread as it absorbs the milk mixture better without becoming too soggy.
- Reducing the milk properly is crucial to get the rich, creamy texture essential for authentic Shahi Tukda.
- Adjust the quantity of rose water carefully as it can be overpowering; a few drops are enough to add floral fragrance.
- Silver leaf is optional but adds a royal touch for special occasions.
- Ensure oil temperature for frying is about 180°C to achieve crisp golden bread without absorbing excess oil.
- Chilling overnight enhances the flavor and softens the bread perfectly.
- Prep Time: 1 hour 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Mughlai, Indian
Keywords: Shahi Tukda, Indian dessert, Mughlai dessert, fried bread dessert, saffron dessert, cardamom flavored dessert
