Traditional Shahi Tukda Recipe – Hyderabadi Double Ka Meetha
Description
Shahi Tukda, a glorious creation from Mughlai cuisine, is an indulgent dessert made with golden, ghee-roasted bread slices topped with a creamy, fragrant kesar (saffron) Rabri. The sweetness of the bread is enhanced by a syrup made with cardamom, rose water, and nuts. Itβs a royal treat, combining the richness of saffron, cardamom, and rose water to create a decadent experience for your taste buds. The addition of crunchy almonds and pistachios gives a delightful texture to this comforting dessert, making it perfect for any special occasion or as a treat for your loved ones.
Cuisine
Mughlai
Course
Dessert
Diet
Vegetarian
Ingredients
| Ingredients for Rabri | Quantity |
|---|---|
| Milk | 2 liters |
| Sugar | 3/4 cup |
| Cardamom Powder (Elaichi) | 1 teaspoon |
| Saffron strands | A few strands |
| Rose water | 1 teaspoon |
| Ingredients for Sugar Syrup | Quantity |
|---|---|
| Sugar | 1/4 cup |
| Water | 1/4 cup |
| Cardamom Powder (Elaichi) | 1/2 teaspoon |
| Rose water | 1 tablespoon |
| Other Ingredients | Quantity |
|---|---|
| Whole Wheat Brown Bread | 10 slices |
| Ghee (for toasting the bread) | 2 tablespoons |
| Whole Almonds (Badam), chopped | 2 tablespoons |
| Pistachios, chopped | 2 tablespoons |
Preparation Time
Prep Time: 10 minutes
Cook Time: 30 minutes
Instructions
Step 1: Preparing the Rabri
To begin making the Traditional Shahi Tukda, we first need to prepare the creamy rabri. Begin by placing 2 liters of milk in a saucepan and add 3/4 cup of sugar, along with a few saffron strands. Stir well to combine the ingredients, then bring the mixture to a brisk boil.
Once the milk has boiled for a few minutes, reduce the heat to low. Let the milk simmer, stirring continuously, and allow it to reduce to approximately three-fourths of its original quantity. During this process, the cream from the milk will start to settle on the sides and bottom of the pan. Be sure to scrape this cream and add it back into the simmering milk to maintain a smooth and creamy consistency.
As the milk reduces, it will thicken and take on a rich, creamy texture. Itβs crucial to monitor this stage closely, as the milk can easily burn at the bottom of the pan, which will ruin the taste of the rabri. Stir the mixture constantly, especially during the final stages of reduction, to prevent burning.
Once the milk has reduced to half of its original quantity, remove the pan from the heat. Add 1 teaspoon of cardamom powder and 1 teaspoon of rose water to the rabri, stirring well to incorporate the flavors. Set the rabri aside to cool.
Step 2: Preparing the Sugar Syrup
In a separate saucepan, add 1/4 cup of sugar and 1/4 cup of water. Heat the mixture, stirring until the sugar has completely dissolved. Once the sugar is dissolved, add 1/2 teaspoon of cardamom powder and 1 tablespoon of rose water. Let the syrup simmer for a minute, then turn off the heat and set it aside.
Step 3: Toasting the Bread
Heat 2 tablespoons of ghee in a pan. Cut the whole wheat brown bread into halves or quarters, depending on your preference. Once the ghee is hot, place the bread slices in the pan and toast them until golden and crisp. Make sure to toast both sides evenly to achieve the perfect crunch.
Step 4: Assembling the Shahi Tukda
Now itβs time to assemble the Shahi Tukda. Take the toasted bread slices and soak them in the warm sugar syrup for a few seconds, ensuring that each slice absorbs the sweetness. Arrange the soaked bread slices on a serving plate.
Step 5: Adding the Rabri and Garnishes
Once the bread slices are soaked and arranged, pour the creamy rabri over them generously, ensuring each piece is coated with the rich, flavorful mixture. Garnish with chopped almonds (Badam) and pistachios for a delightful crunch and an elegant presentation.
Step 6: Serving
Allow the Shahi Tukda to rest for a few minutes so that the flavors meld together. Serve it warm or chilled, depending on your preference. Enjoy this delectable Mughlai dessert with family and friends as a sweet end to a memorable meal.
Tips for Perfect Shahi Tukda
- Consistency of Rabri: When reducing the milk, be patient and stir frequently to avoid burning. The rabri should have a thick, creamy consistency, but it should not be too dense.
- Bread Texture: The bread must be crisp but not too hard, as it needs to soak up the syrup and rabri without falling apart.
- Flavor Variations: You can add a hint of kewra (screw pine) water to enhance the fragrance, or even a few rose petals as a garnish for an extra touch of elegance.
- Chill for Best Results: While Shahi Tukda can be enjoyed immediately, letting it sit for a while allows the flavors to develop fully. Some people prefer it chilled, while others enjoy it slightly warm.
Nutritional Information (Per Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 7 g |
| Carbohydrates | 45 g |
| Fat | 18 g |
| Saturated Fat | 7 g |
| Fiber | 2 g |
| Sugar | 30 g |
| Cholesterol | 25 mg |
Note: The above values are approximate and can vary depending on the size of the bread slices and the specific ingredients used.
Conclusion
This Traditional Shahi Tukda, or Hyderabadi Double Ka Meetha, is a dessert that exudes royal charm and tantalizes the taste buds with every bite. Its rich, creamy texture, fragrant spices, and crunchy nut toppings create a harmonious blend of flavors and textures that is sure to impress. Whether served on festive occasions or as a special treat, this dessert will transport you to the grandeur of Mughlai kitchens. Make it for your next celebration, and experience the taste of history in every mouthful!
