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SHAHI TUKDA RECIPE

This dish was originally named as "Malai Tukda" but with time it change its name as Shahi tukda, Instead of layers of malai now a days bread slices are used.

  • Prep time:
  • 10 minutes.
  • cook time:
  • 40 minutes.
  • serves:
  • 4-6

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Vegetarian

Level : Moderate

Cuisine : Mughlai

Course : Dessert

Allergy Information

  • - Contains nuts.

Recipe Notes

Rather than deep frying bread sclices they can be roasted on tawa.

Ingredients

Ingredients For SHAHI TUKDA RECIPE

Methods
  • 1. Making Rabri :-
  • 2. For rabri take 1 liter full cream milk. On low flame boil milk with constant stirring. Milk should not stick to the bottom. We have to reduce at least half of milk by boiling.
  • 3. When milk is reduced to more than half of original quantity we will add 10 spoons of sugar with Elachi powder and dry fruits. At the same time some strands of kesar can also be added for giving it rich look and color.
  • 4. Sugar Syrup :-
  • 5. Boil 1 cup of water and add 1 cup of sugar in to it. Let it boil for 5-6 minutes.
  • 6. Meanwhile few strand of kesar and elachi pods can be added for color and aroma.
  • 7. Roasting Bread Slices :-
  • 8. Cut the corners of the bread and give desired shape it can be triangular or square.
  • 9. Apply ghee on both the sides of bread and place them on tawa. Let the bread crispy and changes the color into golden.
  • 10. Do not let the bread burn.
  • 11. Assembling :-
  • 12. Dip crispy bread into sugar syrup and put generous amount of rabri over it. Garnish the slice with chopped dry fruits.
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