Tag Archives: Indian Dessert

Shahi Tukra

Shahi Tukra

Shahi Tukra

Who doesn’t love Shahi Tukra ?? That velvety , soft Indian bread pudding having it’s roots in Mughlai cuisine . For me it’s absolutely a dessert which I without any hesitate can call ” Beheshti” or “heavenly” in English!!! I have two different versions of making Shahi tukra . But the recipe I’m sharing today is the most authentic and easiest of the two . The other version includes making sugar syrap and rabri ( milk sauce ) separately . You have to soak the fried bread into the sugar syrup first , then the milk sauce is poured over the fried breads . But that process seem unnecessarily time consuming and laborious to me . So here you go with my super easy shahi tukra without compromising it’s shahi taste at all !!! 🙂
In the original recipe the breads were deep-fried into pure ghee!!! We just can’t think of that !!!! But to get that authentic “ghee flavor “, I mentioned a little trick in my recipe and who are health conscious and doesn’t want to deep fry the breads can go for toasted bread too . I’ll share the recipe in notes too . So please go through the notes after going through the recipe .

Ingredients :

4 slices of bread
2 cups of regular whole milk + 1 cup of evaporated milk ( see the note for the substitution)*
Sugar to taste ( around 1/2 a cup , you can always adjust the sugar to your taste)
3 cardamoms
1 small stick of cinnamon
Saffron
Rose water
Malai/ maowa / khoya
Dried nuts
Saffron food color ( optional)
Ghee 2 tbl spoon
Oil for frying the breads

Procedure:

1. Remove the crust edges from the bread and cut into any shape of your choice , rectangular, square , circle , triangle or even round .

2. Put milk in a deep bottomed pot , add cinnamon, cardamom in it and bring it to boil . Add the sugar and turn the heat to low .

3. The same time heat oil and add two tbl spoon of ghee into the oil . That would make the shahi tukra smell like fried in ghee . Deep-fry the bread slices until dark golden and crispy . The color should not be light as the color gets lighter if soaked in milk.

4. Now immediately put the fried breads into the milk . Milk shoud not be thick . Just a little reduced . that would help the fried breads to soak the milk . Remove the breads from the milk after 40 second to 1 minute or until little soft . the breads should be soft but firm . If it is too soft , it will break apart and will get mushy after final pouring of the rabri over it . so just a little while to get the breads little soft and soaked completely .

5. Arrange the soaked bread pieces on to the serving dish .

6. Now reduce the milk until thickens . You may add saffron and little food color at this point .Don’t thicken it too much because it will get thicker after cooling down . Nor it should be liquidy too . Sprinkle some rose water and take out the cinnamon, cardamoms from it . Let it cool a bit . Don’t pour the hot milk over the breads . It often makes the shahi tukra too mushy !! I like a little crunch with softness . So pour the luke warm milk over the breads . It helps to retain the good texture too .Garnish with khoya , chopped nuts , dried fruits . You can use some silver edible foil paper to get the Shahi look !!

Notes:

1. If you don’t have evaporated milk , just use 3 cups of regular whole milk with 1/4 th cup of powder milk .

2. Some use condensed milk too . If you wish , you can put condensed milk too . But then adjust the sugar .

3. Those who are health conscious can toast the bread in the oven until brown and then follow the other steps . If you toast it in oven , just apply butter or ghee over the slices of bread and then toast .

4. For the homemade maowa , khoya , you can check this link of kheer kadam, where I explained , how to make khoya at home .
https://khadizaskitchen.com/2013/11/16/kheer-kadam-an-exotic-bengali-sweet/

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Firni/ Payesh / Kheer

Firni/ Payesh / Kheer

Firni / Payesh / Kheer

Ingredients:

    1. Full Cream Regular Milk 1 and half Liter

    2. 1/4 th cup (one fourth cup) of aromatic Rice / Polau chaal like Kalijeera, Chini gura or Basmati , soaked ( at least 1 hour)and drained.

    3. Sugar

    4 Cardamom, Cinnamon, Bay leaf

    5. Powder Milk 3 Tbl spoon or evaporated milk 1/4 th cup

    6. Dried fruits like nuts and raisins

    7.Rose Water

    Method:

1. Pour milk to a heavy bottomed Saucepan or Pot. Add the rice, cardamom pods, cinnamon stick and bay leaf.

2. Cook it on low medium flame , stirring occasionally so that the bottom must not get burnt.

3. The milk will come to boil but keep cooking. When the milk has come to almost the desired consistency add sugar. You may add 3 tbl spoon of powder milk, dissolved in half cup liquid milk or you may add 1/4 th ( one fourth cup )cup of evaporated milk at this point for extra creamy texture. Cook a little while. Add raisins and chopped nuts.

4. The firni or payesh gets thicker after cooling down. So don’t make it too thick. Sprinkle some rose water if you want.

5. Garnish with almond, pista and raisins.

Notes:

    1. The milk alwayz rise up to the top of the pot. So to be care free alwayz use a large pot to prevent overflowing and mess.

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