Shahi Tukda
a sweet treat recipe
by Ramyaa Narayanan
Ramyaa Narayanan is a food/product photographer, food stylist, and recipe developer based in Bay Area, California. As a home cook she loves to create recipes and experiment with different ingredients and flavors that her family and friends enjoy. Visual storytelling and minimalism are her two favorite ways to showcase vibrant and mouthwatering food. Visit her instagram
@ramyaa.narayanan to see more of her work and
www.amomscookbook.com for recipes.
Shahi Tukda is a dessert made with ghee fried bread, thickened sweetened milk, and sugary syrup. Topped with saffron and nuts this is a royal treat.
TIME (ACTIVE) | 45 M
TOTAL | 45 M
4 SERVINGS
PRINT RECIPE
To make Rabdi (Sweet Milk Porridge):
In a heavy bottom pan add milk and the condensed milk. Let it simmer down to 3/4th of the quantity on low flame.
Constantly stir it to avoid milk sticking to the bottom.
When the mix is reduced and thickened, add the ground cardamom powder and saffron strands.
Simmer the concoction for 5 mins on low flame and let the spices infuse in.
To make sugar syrup:
Add 1 cup of water and sugar to a heavy bottom pan and let sugar dissolve in the water.
Add the cinnamon powder at this stage and let the mixture come to a quick boil.
Bread preparation:
Slice the crust of the bread and cut it into small triangles.
Heat 1 cup of ghee or oil in a shallow pan over medium heat.
When the ghee/oil is hot, add a few slices of bread and fry from both sides until golden brown.
Set it aside.
Sliver the almonds and pistachios for garnish.
Assembly:
Dip the fried bread slices in the warm cinnamon sugar syrup for 20 seconds.
Stack up 2-3 syrup dipped bread triangles on a plate and top with the generous serving of the Rabdi.
Top it with slivered almond. Pistachio and a stands of saffron.
Serve warm.
Expiry:
Can be stored for couple of days.
Soaking for 20 seconds lets the bread retain shape and crunch.
If you like softer bread you can leave the bread slices in the syrup for 5-10 minutes.
cassia
ground
Ground cassia cinnamon's spicy, warm flavor and aroma star in many homespun fall and winter recipes. Cassia is dominant variety of cinnamon in America.
TRY ME - SAMPLE$0.75
2 oz - JAR$8
2 oz - REFILL$7
8 oz - REFILL$24
seeds
ground
Cardamom is a strong spice with equal parts menthol, floral, and sweet flavor. It is widely used in traditional Indian, Middle Eastern and Nordic cuisines as well as a popular flavoring for tea and coffee.
TRY ME - SAMPLE$0.75
2 oz - REFILL$10
8 oz - REFILL$29
super negin grade
threads
.035 oz | 1g - JAR$13
.035 oz | 1g - REFILL$12
.175 oz | 5g - REFILL$55
