Shahi Tukda is a rich, royal and popular dessert from the Mughlai Cuisine. It is made of ghee fried bread slices that are soaked in Saffron & cardamom scented sugar syrup which are topped with creamy, sweetened, thickened milk. This sweet is garnished with nuts like almonds, pistachios, cashews and sometimes even edible silver leaf (varak). Give your guests the royal treatment with this Indian sweet of Shahi Tukra. I have made no fry version of Shahi tukda.Give it a try I’m sure you will love this recipe.
No fry Shahi Tukda
4
servings40
minutesIngredients
10–12 pieces Milk Rusk (Cardamom or plain)
1 litre Full-fat milk
1/2 cup Sugar (adjust to taste)
1/4 tsp Cardamom powder
1 pinch Saffron strands (soaked in 2 tbsp warm milk)
2 tbsp Slivered almonds and pistachios
1/2 cup Water (for sugar syrup)
Directions
- Boil the milk in a heavy-bottomed pan. Reduce the heat and simmer, stirring occasionally and scraping the sides, until it reduces to half its volume. Add 1/4 cup sugar, cardamom powder, and half the saffron milk. Set aside to cool slightly.
- In a separate pan, combine 1/2 cup water and the remaining 1/4 cup sugar. Boil for 3–4 minutes until it becomes a sticky syrup (one-string consistency is not required). Add the rest of the saffron milk.
- While the syrup is still warm, dip each rusk into it for only 5–10 seconds. You want them coated and slightly softened, but not falling apart.
- Arrange the soaked rusks on a serving platter. Pour the thickened Rabri generously over them. Garnish with the slivered nuts and a few extra saffron strands.
Notes
- For an even richer “no-fry” flavor, you can lightly brush the rusks with a tiny bit of ghee and toast them on a tawa for 30 seconds before dipping them in the syrup. This mimics the aroma of the traditional fried version.