Shahi Tukda Recipe

Introduction

Shahi Tukda is a rich and fragrant Indian dessert featuring fried bread soaked in saffron-infused creamy milk. This regal treat combines cardamom, rose water, and almonds for a luscious finale to any meal.

Ingredients

• ¼ tsp saffron strands
• 7 cardamom pods, seeds removed
• 1 tsp caster sugar (for grinding with cardamom)
• 1 tsp caster sugar (additional)
• 4 slices white bread, medium thickness, 2 days old
• Sunflower oil, for shallow frying
• 1 litre full-fat milk
• 75g caster sugar
• 125ml double cream
• Few drops rose water
• 1 tbsp almonds, chopped
• Silver leaf (optional)

Instructions

1. Step 1: Place saffron strands in a small bowl with 2 tablespoons of warm water and set aside for 1 hour to release color and flavor.
2. Step 2: Grind the cardamom seeds with 1 teaspoon of caster sugar using a pestle and mortar until powdered.
3. Step 3: Remove crusts from the bread slices and cut each slice diagonally in half.
4. Step 4: Pour sunflower oil into a high-sided frying pan to 2cm depth and heat over medium until a bread cube browns in 30 seconds or the oil reaches about 180°C.
5. Step 5: Fry the bread pieces in batches until golden on both sides, then drain on kitchen paper and set aside.
6. Step 6: In a wok or karahi, heat the milk with the ground cardamom and caster sugar over medium-high heat. Stir occasionally and bring to a boil.
7. Step 7: Reduce heat to medium and simmer the milk, stirring often, until it reduces by half, about 15 minutes.
8. Step 8: In a separate bowl, mix a ladleful of hot milk with the double cream, then add this back to the pan. Stir in the saffron and its soaking water, plus enough rose water to add a gentle floral aroma.
9. Step 9: Add the fried bread pieces in a single layer to the creamy milk in two batches if necessary. Let the bread soften over low heat for 2–3 minutes.
10. Step 10: Remove the soaked bread with a slotted spoon and arrange on a serving plate in a single layer.
11. Step 11: Increase heat to medium and continue reducing the remaining milk in the pan, stirring constantly until it thickens to the consistency of double cream.
12. Step 12: Allow the thickened milk to cool and thicken further for 15 minutes, then spoon it generously over the arranged bread.
13. Step 13: Chill the dessert overnight so the bread absorbs the flavors and softens fully.
14. Step 14: Just before serving, sprinkle with chopped almonds and silver leaf if using for an elegant touch. Serve chilled.

Tips & Variations

• Use slightly stale bread for better absorption without falling apart.
• For a richer dessert, substitute full-fat milk with evaporated milk or add more cream.
• Experiment with toppings like pistachios or dried rose petals for extra color and texture.
• If silver leaf is unavailable, toasted nuts alone add a lovely crunch and decorative effect.

Storage

Store Shahi Tukda covered in the refrigerator for up to 2 days. It’s best enjoyed chilled. Reheat gently if you prefer it warm but avoid overheating to preserve the texture of the bread.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread for Shahi Tukda?

Yes, white bread is traditional, but brioche or challah can also work well due to their softness and slight sweetness.

Is it necessary to soak the saffron in warm water?

Soaking saffron helps release its color and aroma more effectively, enhancing the dish’s flavor and appearance. It’s recommended for the best result.