New Delhi
Zarafshan ShirazIf you want to get a taste of history and step into the splendor of the Mughal Empire, a plate of Shahi Tukda will be enough to satisfy your sweet tooth. The art of making shahi tukda is a culinary masterpiece, but you can also make the perfect shahi tukda at home. Experience the joys of royalty this festive season. how? Now, we have introduced a recipe for a rich dessert fit for a king.
Shahi tukda, also known as double ka meetha, is bread slices that are fried until golden brown, soaked in an aromatic sweet saffron milk syrup and garnished with almond or pistachio slices, sometimes edible. It’s a bread pudding. Silver leaf. Its luscious, creamy texture and blend of sweet and aromatic spices make it a beloved feast at festive occasions and a delightful glimpse into India’s sumptuous culinary traditions. Indulge in decadent flavors from the royal kitchen to your plate and follow the recipe below. How to make Shahi Tukda, a classic Indian dessert that you will want to make –
material:
- 6 slices of bread
- 1 cup milk
- 1 cup sugar
- 1/4 cup ghee (clarified butter)
- 1/4 cup cashew nuts (chopped)
- 1/4 cup almonds (chopped)
- 1/4 cup raisins
- 1/2 teaspoon cardamom powder
- A pinch of saffron bunch (optional)
- Silver bark (edible silver leaf), for decoration (optional)
Method:
1. Trim the ends of the bread slices and cut them into small pieces or quarters.
2. Heat ghee in a pot over medium heat. Fry the bread pieces until golden brown and crispy. Remove from the pan and place on a paper towel to drain excess ghee.
3. Add cashews, almonds and raisins to the same pot. Sauté until golden brown. Remove and set aside.
4. In a separate pot, bring the milk to a boil. Lower the heat and add sugar, cardamom powder and saffron bunch (if using). Mix well and simmer for a few minutes until the sugar dissolves and the milk thickens slightly.
5. Add the fried bread pieces to the milk mixture. Stir gently to coat the bread with the milk.
6. Soak the bread in the milk for about 10-15 minutes to absorb the flavors.
7. Serve the double ka meetha warm with fried nuts and silver bark.