you call it, is basically delightful in one bowl. You’ll literally lick the plate if you follow the recipe step by step. It is really simple to make with only 5 principal fixings.
In addition to being a quick dessert, hahi tukda is a great way to use up bread slices that have been left over. Make sure to read the tips section because the recipe allows for a hundred different modifications and is extremely adaptable.
Shahi Tukda is a dessert from Mughal times, as the name suggests. It was a popular meal during iftar, or the breaking of the fast. Some claim that Umm e Ali, an Egyptian sweet, inspired the dish; Similar preparation involves soaking bread pieces in milk and nuts.
In Hyderabadi cuisine, there is also a dessert called “Double ka meetha” that is similar to it. Double ka meetha is made with the same ingredients as Shahi tukray, but it is crispier and different. In Pakistani cuisine, Shahi Tukda or Tukray is more well-known. It has rich milky and saffron flavors and melts in your mouth. The recipe is simple, and the addition of saffron and nuts makes it appealing and fragrant; something appropriate for royalty.
HOW IS IT MADE?
It is basically fried bread that has been crisped up and soaked in a syrup made of sugar and milk. The syrup is enhanced with saffron and cardamom. I use milk powder in this recipe because it speeds up the cooking process and is readily available everywhere.
You are here: Home » Ramadan » Shahi Tukda MAY 4, 2020 OCT 18, 2022 BY MARIAM SODAWATER THIS POST MAY INCLUDE LINKS TO OTHER WEBSITES. 4 Comments on SHAHI TUKDA Jump to Recipe Print Recipe 5 from 2 votes Indian Shahi Tukda, also known as Pakistani Shahi Tukray or Indian bread pudding, is simply delicious in a single bowl. You’ll literally lick the plate if you follow the recipe step by step. It is really simple to make with only 5 principal fixings.
Shahi was served from the dish on a plate.
Gajar Ka Halwa Recipe Shahi tukda is not only a quick dessert but also a great way to use up bread slices that have been left over. Make sure to read the tips section because the recipe allows for a hundred different modifications and is extremely adaptable.
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How is it made?
Tips, Various Versions, Recipe, and Comments Shahi Tukda is a Mughal dessert, as its name suggests. It was a popular meal during iftar, or the breaking of the fast. Some claim that Umm e Ali, an Egyptian sweet, inspired the dish; Similar preparation involves soaking bread pieces in milk and nuts.
In Hyderabadi cuisine, there is also a dessert called “Double ka meetha” that is similar to it. Double ka meetha is made with the same ingredients as Shahi tukray, but it is crispier and different. In Pakistani cuisine, Shahi Tukda or Tukray is more well-known. It has rich milky and saffron flavors and melts in your mouth. The recipe is simple, and the addition of saffron and nuts makes it appealing and fragrant; something appropriate for royalty.
HOW Really do MAKE IT?
It is basically fried bread that has been crisped up and soaked in a syrup made of sugar and milk. The syrup is enhanced with saffron and cardamom. I use milk powder in this recipe because it speeds up the cooking process and is readily available everywhere.
To make shahi tukda, boil milk.
Take cardamom, saffron, milk, sugar, milk powder, and a pan. Cook on a medium heat and stir frequently. Cook for one hour.
Fry the bread slices in a shallow fryer over medium heat while the milk simmers. While the oil should be hot enough to prevent the bread from absorbing too much oil, it should not be smoking hot; otherwise, the bread will burn.
Ensure that your bread is crisp and crunchy.
Milk thickens and reduces after 30 minutes.
In Oven for Shahi Tukray: In an oven-safe dish, place the bread. Bake the bread for 7 to 10 minutes at 350°F with the milk syrup on top. Until the bread puffs up, as shown in the image below.
In a similar vein, you can microwave it for one to two minutes until it bubbles and is hot.
For the pan’s shahi tukda: Fried bread should be added to the milk when it begins to thicken and simmer for 10 minutes at a very low heat. Additionally, your Shahi tukray will be prepared for use.
Serve warm and garnish with roasted almonds and pistachios.
TIPS: To thicken the syrup and add richness, you can use milk powder, cream, or khoya (mava), or you can just cook the milk for a long time to make it thicker on its own.
To make it more filling, you can substitute sweetened condensed milk for the sugar.
When planning your menu, remember to pair this dessert with lighter fare because it is very rich and filling.
When served warm and fresh, it tastes best.
You can also prepare it ahead of time.
If the dish’s topping does not turn out naturally creamy. With two tablespoons of sugar and saffron, you can heat two tables of cream. and spread over it.
Custard: Various versions To soak the bread, some people use vanilla custard instead of milk syrup.
Another common practice is to soak bread in sugar syrup before spreading a milk-like, extremely thick syrup over it.
For a creamier finish, you can spread 12 cups of cream on top of the milk.
Prep: Cook: 10 minutes 40 minutes in total Servings per 50 minutes:
8
servings Calories: Ingredients: 332 kcal; 4 cups of milk; 4 cups of sugar; 1 cup of milk powder; 2 teaspoons of cardamom, seed removed and crushed.
1 pinch saffron (you can use more cardamom powder and a pinch of yellow food coloring in place of the saffron) 4 large slices of bread, preferably slightly stale.
oil or ghee to shallow fry the pistachios and almonds for garnish Instructions Heat three and a half cups of milk in a large pan. Saffron, milk powder, sugar, cardamom, and
Cook the bread until golden and crispy in oil or ghee over low heat.
Use a kitchen towel to remove excess oil. On a dish, arrange the fried bread.
Milk syrup should be cooked for 30 minutes until it is thick and a deep yellow.
Pour a thick, running yellow milk syrup over the bread and bake at 350 degrees Fahrenheit for 7 to 10 minutes, or until the bread puffs up and the syrup boils. You can also heat in the microwave for about two minutes until bubbling hot.)
Add roasted almonds and pistachios as a garnish.
Notes: Method 1 (for pan shahi tukray): Simmer the fried breads in the yellow milk syrup for ten minutes over low heat until the milk thickens and the bread absorbs the syrup. Shahi tukray is prepared to assist.
Serving Information for Nutrition: 0.5 loaf, calories: Carbohydrates: 332 kcal Protein: 38 grams 10g ,Fat: 16 grams; saturated fat: 6 mg, trans fat: 1g ,Cholesterol: Sodium: 28 mg 185 milligrams 411 mg, Fibre: 1g ,Sugar: 32 grams, Vitamin A: Vitamin C, 351 IU: Calcium, 1 mg: Iron: 305 mg 1mg
