Traditional Shahi Tukda Recipe – Hyderabadi Double Ka Meetha
Shahi Tukda, also known as Hyderabadi Double Ka Meetha, is a royal dessert that exudes richness, flavors, and tradition. This decadent dessert, hailing from the royal kitchens of Hyderabad, is a delightful combination of fried bread soaked in sugar syrup, smothered in a creamy rabri (sweet condensed milk), and garnished with crunchy nuts. Often served during special occasions, weddings, and festivals, Shahi Tukda brings together the perfect balance of textures and tastes, making it a beloved dish in Mughlai cuisine.
The process of making Shahi Tukda involves three primary components: the preparation of a rich rabri, a sugar syrup infused with aromatic cardamom and rose water, and the toasting of whole wheat bread in ghee to add a crisp, golden crunch. The layers of sweetness from the syrup and the creamy richness of the rabri make every bite a delightful experience. Let’s dive into the step-by-step instructions to create this royal dessert.
Ingredients
| Ingredient | Quantity |
|---|---|
| Milk | 2 liters |
| Sugar | 3/4 cup |
| Cardamom Powder (Elaichi) | 1 teaspoon |
| Saffron Strands | A few strands |
| Rose Water | 1 teaspoon |
| Water | 1/4 cup |
| Sugar | 1/4 cup |
| Cardamom Powder (Elaichi) | 1/2 teaspoon |
| Rose Water | 1 tablespoon |
| Whole Wheat Brown Bread | 10 slices |
| Ghee | For toasting |
| Almonds (Badam) – chopped | 2 tablespoons |
| Pistachios – chopped | 2 tablespoons |
Preparation Time
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Cuisine
Cuisine: Mughlai
Course: Dessert
Diet: Vegetarian
Instructions
Step 1: Making the Rabri
- Start by preparing the rabri, the creamy base of the dessert. In a heavy-bottomed saucepan, combine milk, sugar, and saffron strands. Stir everything well to ensure that the sugar dissolves completely.
- Bring the mixture to a brisk boil over medium-high heat, then reduce the heat to low. Let it simmer gently, stirring continuously. As the milk reduces, you’ll notice that cream forms along the sides and bottom of the pan.
- Scrape down the cream from the sides and mix it back into the simmering milk to prevent burning and ensure an even consistency.
- Continue cooking until the milk reduces to about three-fourths of its original quantity. The milk should thicken and attain a rich, creamy texture.
- Once the milk has reduced sufficiently, turn off the heat and add cardamom powder and rose water. Stir well to combine. Set aside the rabri to cool slightly.
Step 2: Preparing the Sugar Syrup
- In a separate saucepan, add water and sugar. Stir until the sugar dissolves completely.
- Bring the mixture to a boil and let it simmer for about 5 minutes to form a simple sugar syrup. Add cardamom powder and rose water to infuse fragrance and flavor.
- Once done, turn off the heat and keep the syrup warm.
Step 3: Toasting the Bread
- Take 10 slices of whole wheat bread and trim off the edges to create neat squares. Cut each slice diagonally to form triangles.
- Heat a pan or tawa over medium heat. Add a generous amount of ghee to coat the surface. Once the ghee is hot, place the bread slices on the pan in batches, making sure they are evenly toasted on both sides.
- Fry the bread pieces until golden brown and crispy. Remove the toasted bread slices and set them aside.
Step 4: Assembling the Shahi Tukda
- Now, it’s time to assemble the dessert. Dip each fried bread slice into the warm sugar syrup. Allow the bread to soak up the syrup but ensure they don’t get overly soggy. Once soaked, arrange the syrup-coated bread slices neatly on a serving platter.
- Pour the rabri generously over the bread slices, ensuring they are fully covered in the creamy mixture.
- Garnish with chopped almonds (badam) and pistachios to add a delightful crunch and rich flavor to the dish.
Step 5: Serving the Shahi Tukda
Serve the Shahi Tukda immediately after assembling. The dish is best enjoyed warm or at room temperature, as the bread absorbs the syrup and becomes beautifully soft, while the rabri adds a luscious creamy layer to every bite.
Shahi Tukda can be served on its own or paired with a meal featuring Nawabi Paneer Curry, Hyderabadi Vegetable Biryani, and Tomato Onion Cucumber Raita for a truly royal feast. This dessert also makes for an excellent treat during festive occasions, weddings, or any celebratory event.
Tips and Variations:
- Saffron: If you don’t have saffron, you can skip it or substitute it with a few drops of saffron essence. Saffron adds a lovely color and aroma to the rabri.
- Bread Choice: Though traditional recipes use white bread, whole wheat brown bread can be used for a healthier twist. You can also use brioche or any other bread of your choice.
- Nuts: You can experiment with different nuts like cashews, walnuts, or even rose petals for an aromatic touch.
- Sugar Syrup: Adjust the sugar in the syrup according to your sweetness preference. If you like a less sweet dessert, reduce the sugar slightly.
Nutritional Information (per serving):
| Nutrient | Amount per serving |
|---|---|
| Calories | ~500 |
| Total Fat | 25g |
| Saturated Fat | 10g |
| Carbohydrates | 65g |
| Sugars | 45g |
| Protein | 7g |
| Fiber | 3g |
| Sodium | 30mg |
Note: Nutritional values are approximations and may vary based on the specific ingredients used.
Shahi Tukda, or Hyderabadi Double Ka Meetha, is an indulgent dessert that brings the best of Mughlai cuisine to your table. With its rich flavors, creamy textures, and aromatic garnishes, this dessert is sure to captivate your taste buds and leave you craving for more.
