Shahi Tukda Gajar Halwa Shots with Rabri: A Royal Indian Dessert

Shahi Tukda Gajar Halwa Shots With Rabri
An Irresistible Fusion Dessert to End Your Meal on a Royal Note

If you’re looking for a show-stopping dessert to impress your guests, the Shahi Tukda Gajar Halwa Shots with Rabri is the perfect choice. This dessert beautifully marries the richness of Gajar Halwa (carrot pudding) with the indulgence of Shahi Tukda (sweet bread) and the creamy goodness of Rabri (a condensed milk pudding). It’s a flavorful and elegant dessert served in shot glasses, making it an ideal treat for special occasions.

The combination of warm, spiced Gajar Halwa with the aromatic, chilled Rabri and crispy Shahi Tukda bread provides a delightful contrast in textures and flavors. Whether you’re hosting a festive dinner or simply craving something decadent, this dessert is sure to be a hit!

Recipe Overview

• Prep Time: 120 minutes
• Cook Time: 10 minutes
• Total Time: 130 minutes
• Servings: 6
• Cuisine: Indian
• Course: Dessert
• Diet: Vegetarian

Ingredients

Nutritional Information (Approximate per Serving)

Instructions

Prepare the Basundi (Rabri)

1. Condense the Milk: In a heavy-bottomed saucepan, pour in 2 liters of milk and bring it to a boil over high heat. Once boiling, reduce the heat to low and let the milk simmer, stirring occasionally. This will help reduce the milk by three-fourths of its original quantity.
2. Add Sugar and Flavoring: Once the milk has reduced, add 3/4 cup sugar and stir continuously until it dissolves. Then, add 1 teaspoon cardamom powder and saffron strands, which will infuse a fragrant, aromatic flavor into the mixture. Stir the mixture well.
3. Scrape the Cream: As the milk reduces, cream will start to form on the sides and bottom of the pan. Keep scraping it off and adding it back into the milk to ensure a creamy texture.
4. Finish the Basundi: Once the milk is reduced to half its original volume and has thickened to a creamy consistency, turn off the heat. Add finely chopped pistachios to the mixture, stir well, and set aside to cool. Refrigerate for 3-4 hours until chilled and ready to serve.

Prepare the Shahi Tukda

1. Fry the Bread: Cut the bread slices into 4 triangles. Heat a saucepan over medium heat and add 2 tablespoons of ghee. Once the ghee is hot, shallow fry the bread triangles on both sides until golden brown and crispy. Remove the fried bread from the pan and set it aside on a paper towel to drain excess oil.
2. Make the Sugar Syrup: In another pan, combine 2 tablespoons sugar, 1 tablespoon water, and 1/2 teaspoon rose water. Bring the mixture to a boil, stirring to dissolve the sugar completely. Once it reaches a single boil, turn off the heat.
3. Soak the Fried Bread: Dip each fried bread triangle into the warm sugar syrup, making sure it’s fully soaked but not too soggy. Set the soaked bread triangles aside.

Prepare the Gajar Halwa (Carrot Pudding)

1. Cook the Carrots: Grate 500 grams of washed and peeled carrots. Heat 1/4 cup ghee in a pressure cooker over medium heat. Add the grated carrots and sauté them for a couple of minutes. Sprinkle a little water and cover the pressure cooker with the lid. Cook the carrots for one whistle, then turn off the flame. Allow the pressure to release naturally.
2. Reduce the Milk: In a separate kadai (pan), heat 400 ml milk over medium heat and bring it to a boil. Reduce the heat and let the milk simmer until it has reduced by three-fourths of its original quantity, thickening slightly.
3. Combine the Ingredients: Once the milk is reduced, add 150 grams khoya (mawa), 200 grams sugar, and 1 teaspoon cardamom powder. Stir the mixture well, allowing the khoya to melt and blend into the milk. Add the cooked carrots to this mixture and stir continuously until the Gajar Halwa thickens.
4. Final Touches: Adjust the sugar and cardamom according to your taste. Add 2 more tablespoons of ghee, stirring to give the Gajar Halwa a rich, smooth finish. Let it cook for a few more minutes, then turn off the flame.

Assemble the Shahi Tukda Gajar Halwa Shots with Rabri

1. Layer the Shot Glasses: To assemble the dessert, take 6 shot glasses. First, spoon 2 tablespoons of the prepared Gajar Halwa into each glass.
2. Top with Rabri: Next, add 1 tablespoon of the chilled Basundi (Rabri) on top of the Gajar Halwa.
3. Add the Shahi Tukda: Place a piece of the soaked sweet bread triangle on top of the Rabri.
4. Garnish and Serve: Finally, garnish with slivered pistachios for a delightful crunch and a touch of elegance.

Serving Suggestions

Serve these Shahi Tukda Gajar Halwa Shots with Rabri after a hearty North Indian meal. This dessert pairs perfectly with dishes such as Kaju Butter Masala, Palak Raita, and Butter Garlic Naan. The combination of the warm, spiced Gajar Halwa, the sweet and creamy Rabri, and the crispy, syrup-soaked bread offers a rich, indulgent conclusion to your meal.

Tips and Variations

• Khoya Substitute: If you can’t find Khoya, you can substitute it with full-fat milk powder or condensed milk for a similar creamy texture.
• Rose Water Alternative: If you don’t have rose water, a few drops of kewra water (screwpine essence) can also enhance the flavor with a floral aroma.
• Make Ahead: Both the Gajar Halwa and Rabri can be made a day ahead, saving you time on the day you plan to serve this dessert.

This Shahi Tukda Gajar Halwa Shots with Rabri recipe will add an extra touch of grandeur to your festive meals and celebrations, offering a true taste of North Indian royal cuisine in every bite!