Shahi Tukda is a dessert fit for maharajas – the shahi dessert. As the name suggests it is a rich delicacy popular in olden times. Pieces of bread are deep fried and then soaked in sugar syrup. Once they are cool, they are topped with pre-cooked rabri and chopped dry fruits.
When we talk of dessert, I always want rich, creamy, delicious desserts to fulfil mind, body and soul. I am sure even you would like that. What I want and what I get are two different things.
Last week I posted recipe of Rabri and today we will learn to make Shahi Tukda which uses Rabri as a main ingredient. Shahi Tukda is a make ahead dessert, which doesn’t require much work but pleases the party with the royal flavour and presentation.
As a child my mother made this often at home using leftover syrup of gulab jamuns, sans the rabri. I found the Rabri version too hard to resist and I couldn’t stop eating. Weight watchers, Beware!!! You can serve like my mother did without rabri for less guilty version.
You can use a bread of any choice, I usually prefer going in for simple old time favourite, all-purpose flour basic bread, you can use whole wheat or multi-grain version as well.
After deep frying the bread, you only need to sprinkle the syrup on bread and top with pre-made rabri.
The taste is very rich, fulfilling, and equally amazing to look at.
Shahi Toast is a no hassle, quick and easy desert with minimum ingredients needed.
You can even serve Shahi Toast without rabri for a lighter version. For lighter version, make simple sugar syrup with water and sugar and skip the milk.
Another quick way is to replace rabri with srikhand – homemade or store bought. After soaking in syrup, top with srikhand and serve chilled.
- 5 slices bread
- ¼ cup sugar granulated
- ⅓ cup full cream milk
- 1 cup rabri chilled
- oil for frying
- Cut each bread slice into four pieces, and then deep fry till they are golden brown from both sides.
- For the sugar syrup, mix sugar and milk in a thick bottom pan, allow it to cook for a few minutes till the sugar dissolves and milk slightly thickens.
- Place fried bread on a serving platter, and sprinkle sugar syrup on top of the slices. Allow them to soak the syrup slightly.
- Before serving, top the slices with liberal helping of rabri. Sprinkle chopped cashews, almonds and rose petals. Serve warm or chilled as per your choice.
- You can increase the sugar to ½ cup of sugar or more depending upon your taste. I have kept it on the mild sweet side.
- You can even serve Shahi Toast without rabri for a lighter version. For lighter version, make simple sugar syrup with water and sugar and skip the milk.
- Shahi Toast is a no hassle, quick and easy desert with minimum ingredients needed.
- Another quick way is to replace rabri with srikhand – homemade or store bought. After soaking in syrup, top with srikhand and serve chilled.
- It is an excellent way to repurpose breads when left in large quantity.
- Instead of deep frying, you can toast the breads as well.