Recipe of Shahi Tukda - How to Make Shahi Tukda

How to Make Shahi Tukda?

What are the Ingredients Used in Recipe for Shahi Tukda?

The ingredients used in Shahi Tukda Recipe are mentioned below

1. Full Cream Milk – 1 liter
2. Normal size white bread – 4 full slices
3. Sugar – 3 to 4 tablespoons (for making Rabri) & 1/2 cup (for making syrup)
4. Ghee/Oil – 2 tablespoons for Tawa frying and 1/4^th cup for deep frying
5. Dry Fruits – According to personal choice – 10 grams
6. Rose/Kewda Food essence – 4 to 5 drops
7. Water for making Syrup – ½ cup
8. Milk powder – 40 grams

How to Make Shahi Tukda at Home?

• Below we have described How to Make Shahi Tukda step by step
• The Recipe of Shahi Tukda preparation starts with, cutting and discarding the crispy edges of the bread pieces.

• Now the single bread slice can be cut into 2 smaller pieces by cutting each bread slice with 1 diagonal cut from the extreme corner edges or 1 straight cut across the middle of a bread slice. So, from one single bread slice, 2 smaller bread pieces are formed & from 4 full slices, 8 pieces are formed.

• Next, the small bread pieces are left out in a hygienic open dry place, without covering for 1 to 2 days so that they could dry out and become hard. Afterward, keep them aside for use in the Recipe of Shahi Tukda preparation.
• Now in a Karahi, put milk and transfer it over a medium flame burner. With help of a spatula, stir the milk after every 5 to 6 minutes, so that the milk at the bottom of the Karahi doesn’t get burnt.

• Next, mix the milk powder with the boiling milk uniformly so that it helps to concentrate the milk preparation further and the preparation becomes 1/4^th of its original volume.
• Once the milk is concentrated sufficiently, then add 3 to 4 tablespoons of sugar into it and mix them uniformly with help of a spatula. Transfer the concentrated milk preparation from the burner and keep it aside. Allow the contents to cool at room temperature. Once it becomes cool then add 4 to 5 drops of Rose/Kewra essence according to personal preference. In this way, a Rabri is produced.

• Grind the dry fruits so that it turns into very fine powder. Keep it aside.
• For making sugar syrup, put water in a small deep vessel pan and put it on a medium flame burner. Add 1/2 cup of sugar to it and boil it properly. Allow it to become 1-string strong syrup preparation, & then switch off the burner and allow the syrup to cool at room temperature.

• Now put a Karahi on a medium flame burner for deep frying the bread pieces. The taste of Shahi Tukda will be much better if the frying is done in good quality ghee. For this put 1/4^th cup of Ghee in Karahi and allow the contents to warm. Then put 3 to 4 pieces of bread in it.
• Fry from both sides, till it becomes golden brown.
• Then take these out from the ghee and arrange them on a serving plate. In this way fry the remaining bread pieces, if more ghee is required it can be added according to the requirement.
• For those who want to avoid the deep frying described above, they can put 1 tablespoon of ghee on the Tawa and rub it evenly over the entire surface. Allow it to warm. Then arrange bread pieces on it.

• Fry the bread pieces till one side of the piece become golden brown. Then turn the piece on its side and fry another side by adding 1 tablespoon of more ghee. Fry like before till they take a golden brown color.

• Later take the bread pieces out of the Tawa and arrange them on a serving plate.
• Spread sugar syrup on each bread piece so, that the bread pieces can soak the sugar syrup.

• With the help of a spoon take Rabri made earlier and spread it over each bread piece so the bread pieces get covered by the Rabri.

• Sprinkle the dry fruits in the fine powdered form prepared earlier over these bread pieces covered by Rabri. This brings us to the end of the Recipe of Shahi Tukda as the dish is now ready for serving to friends or family members.

Some Important Tips on How to Make Shahi Tukda with Bread

1. If we fry fresh bread pieces in ghee it will soak too much ghee, which is not good for health and especially for heart patients. Therefore, bread pieces should be kept in an open area for 1 to 2 days so that the bread pieces become dry and hard and it won’t soak too much ghee.
2. For concentrating the milk quickly, milk powder or dry fruits powder can be added to the milk. Otherwise, normal milk can be also used to make the Rabri, the only difference is that the preparation would take much more time.
3. Sugar syrup prepared should be one string type. It should not be thin, otherwise, the fried bread pieces would be soggy and useless.
4. Rabri and sugar syrup should be cooled to room temperature before being put on the fried bread pieces. Don’t put warm Rabri or warm syrup on hot fried bread pieces. That would spoil the Recipe of Shahi Tukda.
5. The Recipe of Shahi Tukda can be prepared very fast if Rabri, dried bread pieces, and the sugar syrup are already kept prepared beforehand. So, when guests arrive the Recipe for Shahi Tukda can be easily prepared by frying the bread pieces and then covering and soaking them in sugar syrup and Rabri & later sprinkling dry fruits powder over them. When preparation is done a long time back and kept wet with sugar syrup & Rabri for a long time, the final dish can get soggy and would compromise the taste.
6. Though the Recipe of Shahi Tukda gives the best taste when ghee is used, for patients suffering from heart problems (and other health cautious people) white oil would be a relatively safer option.