Shahi Tukda

Ghee-fried bread, crispy on the outside and soaked in syrup, topped with thick, reduced milk cream. The intense aroma of saffron and cardamom defines this royal dessert.

• Prep time: 15 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 854
• Protein: 19 g
• Carbs: 103 g
• Fat: 40 g

Ingredients

• 1 L Whole milk ( to be reduced )
• 150 g White sugar
• 6 piece White bread ( in triangles without crust )
• 100 g ghee ( for frying )
• 4 piece cardamom ( crushed )
• 1 pinch Saffron
• 1 tsp rose water
• 20 g Almond with skin ( slivered )
• 20 g Roasted salted pistachio ( crushed )

Instructions

1. Milk reduction (Rabri)

   Pour the whole milk into a wide pan. Bring to a boil then lower the heat. Let it reduce by half, regularly scraping the sides to collect the cream. The sauce should coat the back of a spoon.

2. Sugar syrup

   In a small saucepan, heat the white sugar with 100ml of water, saffron, and rose water. Stop when the syrup becomes slightly sticky between your fingers.

3. Cooking the bread

   Remove the crust from the white bread and cut the slices into triangles. Heat the ghee in a pan. Fry the bread until it is uniformly golden and very crispy.

4. Final assembly

   Quickly dip each fried bread triangle into the hot syrup. Arrange on a serving dish. Generously coat with the reduced milk and sprinkle with almonds and pistachios.

Chef's tips

• Don't let the bread soak too long in the syrup to maintain some crispness.
• Use a wide pan to reduce the milk faster.

Storage

Store the cream and bread separately in the fridge. Assemble at the last moment to prevent the bread from getting soggy.