Rose Flavoured Shahi Tukda Recipe

Indulge in the luxurious world of Hyderabadi desserts with this exquisite Rose Flavoured Shahi Tukda, a sumptuous treat that marries the richness of rabri with the delightful crunch of fried bread, all enveloped in the ethereal aroma of rose. This recipe, steeped in tradition and elegance, is perfect for special occasions or simply to savor the sweetness of life.

Ingredients

Nutritional Information (per serving)

Preparation Time

Servings

• Servings: 2

Cuisine

• Hyderabadi

Course

• Dessert

Diet

• Vegetarian

Instructions

To embark on the creation of the delightful Rose Flavoured Shahi Tukda, we begin with the essential component of this dessert, the Basundi (Rabri).

1. Preparing the Basundi/Rabri:

   • Start by pouring the 2 liters of milk into a heavy-bottomed saucepan and place it over high heat. Allow the milk to come to a boil, watching closely to prevent it from overflowing.
   • Once boiling, add 3/4 cup of sugar and stir continuously until it completely dissolves. Maintain a vigorous boil for a few minutes to develop a rich flavor.
   • Reduce the heat to low and allow the milk to simmer. This is where the magic of condensing happens; stir continuously to ensure it thickens evenly and doesn’t stick to the bottom of the pan.
   • As the milk reduces, you will notice the cream forming on the sides of the saucepan. Be diligent in scraping this cream back into the simmering milk. It’s crucial to monitor the mixture closely, especially during the last stages, as the milk can easily burn, which would alter the flavor of your rabri.
   • Once the milk has reduced to about three-fourths of its original quantity, turn off the heat. Incorporate a pinch of cardamom powder, followed by rose essence to infuse the mixture with a floral note.
   • Transfer the prepared Basundi to a serving dish and let it cool. Then refrigerate it for 3-4 hours to allow the flavors to meld beautifully.

2. Preparing the Shahi Tukda:

   • While your rabri cools, turn your attention to the bread. Cut each slice of whole wheat brown bread into four triangles.
   • In a separate saucepan, heat enough ghee over medium flame to shallow fry the bread. Once the ghee is hot, add the bread triangles and fry them until they achieve a deep golden color on both sides. Remove them from the pan and set aside on a paper towel to absorb any excess oil.

3. Making the Sugar Syrup:

   • In another pan, combine 2 tablespoons of sugar, 1 tablespoon of water, and 1 teaspoon of rose water. Heat this mixture until it reaches a single boil, then remove it from the heat.
   • Carefully dip the fried bread slices into this sugar syrup, ensuring they are evenly coated. Allow any excess syrup to drain before setting the slices aside.

4. Serving:

   • To serve, pour a generous amount of the chilled Basundi into a platter, creating a luscious base. Lay the syrup-soaked Shahi Tukda over the rabri, allowing the flavors to intertwine beautifully.
   • Finish the presentation by garnishing with finely chopped pistachios and fresh or dried rose petals, adding a touch of elegance and color to the dish.

This delightful Rose Flavoured Shahi Tukda is best enjoyed after a sumptuous meal, perhaps alongside dishes like Hyderabadi Khatti Dal, Homemade Butter Naan, and Hyderabadi Bagara Baingan, creating a harmonious blend of flavors that celebrates the richness of Hyderabadi cuisine.

Enjoy this treat with loved ones, as each bite of the sweetened bread and creamy rabri will transport you to a realm of indulgence, where every flavor tells a story, and every morsel is a testament to the art of cooking and the joy of sharing.