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.
It is delicious and very comforting with each bite. You can choose rabri, rice kheer or malai kulfi to satisfy the deep craving of traditional sweets.
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
- vegetable 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.