Title: Shahi tukda: A Royal delight for your teste buds
Introduction:
Indulging in the rice and decadent flavor of Shahi tukda is like taking a culinary journey though the royal kitchen of India. This exquisite dessert, also known as double ka meetha, is a popular mughlai dish that has captivated food lovers for generations. With its combination of bread, condensed milk,and aromatic spices, Shahi tukda offers a symphony of flavors that is guaranteed to satisfy your sweet tastes. In this blog post ,we’ll dive into the origins of this royal delicacy and explore a step-by-step recipe to recreate this regal dessert in your own kitchen.
1. Ingredients:
To prepare Shahi tukda, you will need the following ingredients :
. 4 slices of bread
. 1 cup of condensed milk
. 1 cup of milk
. A pinch of Safron strands
. 1/4 cup of sugar
. 2 tablespoon of ghee
. A handful of chopped nuts for Garnishing
. 1/3 teaspoon of cardamom powder
2. Step-by-step Shahi tukda recipe:
Now, let’s dive into the process of making Shahi tukda
Step 1: begin by cutting off the crusts from the bred slices. Cut each slice into triangular or rectangular shapes according to your parference.
step 2 : In a deep pan, heat ghee over medium heat. Fry the bred slices until they trun golden brown and both slides. Set them aside on a prepare towel to remove excess oil.
step 3: In the same pan, add milk and condensed milk. Stir them together and bring the mixture to a boil. Reduce the heat to low and let it simmer for 5 minutes,stirring accasionally.
step 4: In a small bowl, soak the Saffron strands in a tablespoon of warm milk . After a few minutes, crush the Safron strands to release their vibrant colors and aroma.
step 5 : Add the crushed the Saffron, sugar, and cardamom powder to the milk mixture. Stir well until the sugar dissolves completely.
step 6: Dip the fried bread slices into the sweetened milk mixture, allowing them to soak for a minute or two on each side. Remove and place them on a serving plate.
step 7: Pour the remaining milk mixture over the bred slices, ensure there well soaked. Let the Shahi tukda cool down to rum temperature.
step 8: Garnishing the dessert with a generous sprinkler of chopped nuts, such as almonds, pistachios, and cashewas.
Sarving: Shahi tukda can be served wram or chilled, depending on your parference. Some variations include adding a layer of rabri between the bred slices for an extra creamy texture. You can also experiment with flavor by adding rose water, saffron, or even a dash of kewra essence of the milk mixture.
Conclusion: Shahi tukda is a dessert fit for royalty, and its rich flavor.
