Know How To Prepare Shahi Tukda
The things required are shown as above
Shahi Tukda
In a saucepan, combine sugar and water. Heat on medium flame and stir until the sugar dissolves. Add a pinch of saffron and a few drops of rose water for extra flavour. Boil the syrup until it reaches a one-string consistency (not too thick). Once done, set it aside to cool.
In another heavy-bottomed pan, boil the milk on low heat. Keep stirring occasionally to prevent it from sticking. Continue simmering until the milk reduces to half its quantity. Add cardamom powder, saffron strands, and crumbled mawa (optional) for a richer texture. Once thickened, remove from heat and set aside.
Cut the bread slices into triangles or squares as per your preference. In a frying pan, heat ghee and shallow fry the bread pieces until they turn golden brown and crispy on both sides. Remove the fried bread slices and place them on paper towels to absorb excess oil.
Dip the fried bread slices into the prepared sugar syrup. Let them soak for a few seconds, then remove and place them on a serving dish.
Pour the thickened milk (rabri) generously over the syrup-soaked bread slices. Garnish with chopped nuts, and if desired, decorate with silver varq for a royal touch.
Let the Shahi Tukda rest for a while so that the flavours meld together. You can serve it warm, but it’s best enjoyed chilled. Refrigerate for 1-2 hours before serving.
Chef David, Oudh 1590