Description
Shahi Tukda is a luxurious Mughlai dessert featuring fried bread soaked in a rich, saffron-infused reduced milk and cream mixture, garnished with chopped almonds and optional silver leaf. This royal dish combines fragrant cardamom and rose water flavors, making it a perfect treat for festive occasions or special celebrations.
Ingredients
Scale
Spices and Flavorings
- ¼ tsp saffron strands
- 7 cardamom pods, seeds removed
- 1 tsp caster sugar (for cardamom powder)
- 1 tsp caster sugar (additional)
- Few drops rose water
Bread and Oil
- 4 slices white bread, medium thickness, 2 days old
- Sunflower oil, for shallow frying (about 2 cm deep in pan)
Dairy
- 1 litre full-fat milk
- 75g caster sugar
- 125ml double cream
Garnish
- 1 tbsp almonds, chopped
- Silver leaf (optional)
Instructions
- Soak the saffron: Place the saffron strands in a small bowl with 2 tablespoons of warm water and set aside for 1 hour to release their color and flavor.
- Prepare cardamom powder: Using a pestle and mortar, grind the cardamom seeds together with 1 teaspoon caster sugar until finely powdered.
- Prepare the bread: Remove crusts from the bread slices and cut each slice diagonally into halves.
- Fry the bread: Pour sunflower oil to a depth of about 2 cm into a high-sided frying pan and heat to 180°C. Test oil readiness by frying a bread cube; it should brown within 30 seconds. Fry the bread slices in batches until golden on both sides. Drain on kitchen paper and set aside.
- Reduce the milk: In a wok or karahi over medium-high heat, combine the full-fat milk, ground cardamom mixture, and 75g caster sugar. Stir occasionally and bring to a boil. Then reduce heat to medium and simmer for about 15 minutes, stirring often, until milk reduces by half.
- Add cream and flavorings: Mix a ladleful of the hot milk with the double cream, then return this mixture to the pan. Stir in the soaked saffron along with its water and add a few drops of rose water to impart a subtle floral aroma.
- Soften the fried bread in milk mixture: Add the fried bread slices in a single layer to the saffron-infused creamy milk mixture over low heat (do in batches if necessary). Let the bread soak and soften for 2-3 minutes, then carefully remove them using a slotted spoon and arrange on a serving plate.
- Further reduce milk: Increase heat to medium and continue to reduce the remaining milk mixture in the pan, stirring constantly, until it reaches a creamy consistency similar to double cream.
- Assemble and chill: Allow the thickened milk to cool and thicken further for 15 minutes. Then spoon this creamy milk mixture generously over the arranged bread slices. Cover and chill the assembled dish overnight to soften the bread fully and blend the flavors.
- Garnish and serve: Before serving, sprinkle chopped almonds over the dessert and delicately place silver leaf on top if desired for an elegant presentation. Serve chilled.
Notes
- Using day-old bread helps prevent sogginess when fried and soaked.
- Ensure oil temperature is well controlled to achieve perfect golden bread without burning.
- Overnight chilling allows flavors to meld and bread to become luxuriously soft.
- Silver leaf adds a traditional royal touch but is optional.
- Rose water should be used sparingly as it is potent; adjust to taste.
- Prep Time: 20 minutes (plus 1 hour for saffron soaking and overnight chilling)
- Cook Time: 35 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Mughlai/Indian
Keywords: Shahi Tukda, Mughlai dessert, fried bread dessert, saffron dessert, Indian sweets, cardamom infused milk dessert
