My baked shahi tukra recipe will remind you of a wealthy, comforting bread pudding with fewer energy.
Estimated studying time: 5 minutes
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About Shahi Tukda
Shahi Tukda is without doubt one of the most relished Indian desserts. As the title suggests, Shahi Tukra, or shahi toast, is a royal indulgence, having its roots in Mughlai Cuisine. Shahi means ‘royal,’ and Tukda means a ‘piece.’ Hence, the title of the dessert – a royal piece in itself is wealthy and indulgent.
In different phrases, Shahi Toast may be outlined as an Indian-style bread pudding flavoured with aromatics similar to saffron, cardamom, rose petals, and nuts.
You should have all seen shahi tukra in the course of the Ramadan avenue meals competition.
It is a broadly fashionable dessert within the Awadhi, Mughlai, and Hyderabadi Cuisine. No royal feast is taken into account full with out having fun with shahi tukda for dessert.
Why Bake Shahi Tukra?
Over the years, I’ve realized with a busy schedule and fewer bodily actions, it’s sensible for us to not take pleasure in intense calorie desserts. Hence, I developed this more healthy model of shahi toast.
- utilizing the baked bread slices as a substitute of deep-fried ones and skipping soaking bread slices within the sugar syrup. Helps you chop down a number of energy.
- it takes much less time to prepare
- entails fewer cooking steps
How To Bake Shahi Tukda
Making baked shahi toast is a straightforward two-step course of.
1) Prepare Rabri
- Heat milk in a heavy-bottom saucepan. Add saffron and cardamom powder. Stir to mix.
- Allow the milk to simmer over low warmth. Stir at common intervals to keep away from burning the milk. Let the milk simmer until it reduces to virtually half the unique amount and has a thick, creamy consistency. This may take 15 – 20 minutes on low warmth.
- Once thick, add sugar to the milk. Stir to dissolve the sugar. Turn off the warmth. Set rabri apart.
2) Prepare Toast & Assemble:
- Preheat the oven to 180 levels Celcius for 10 minutes. Grease a baking tray with a teaspoon of ghee.
- Remove the sides of the bread slices. Cut every bread slice into two halves diagonally. Arrange the bread slices within the greased baking tray.
- Bake the bread slices within the oven until they flip crisp. In my oven, it takes 5 – 6 minutes.
- Pour the ready rabri or milk pudding over the bread slices so that every bread slice is evenly soaked within the flavoured milk.
- Sprinkle pistachio and almond slivers and rose petals. Bake within the oven for six – 10 minutes on the center rack.
Watch Shahi Tukra Video
Frequently Asked Questions
In Double Ka Meetha, bread slices will not be toasted individually. In Shahi Toast, bread slices are toasted first after which layered with rabri. Double Ka Meetha is nothing however a bread pudding. At the identical time, Shahi Tukda is comprised of slices of bread, deep-fried and soaked in sugar syrup and rabri. The milk for double ka meetha shouldn’t be as thick as rabri for shahi toast.
The genuine shahi toast is ready with white sandwich bread slices solely. But you should utilize brown bread or wheat bread as effectively.
You can retailer rabri within the fridge for 3 – 5 days. At room temperature, you’ll be able to preserve it for just one – 2 hours. It has dairy merchandise. Hence the shelf life is brief.
Transfer the leftover shahi toast to a field with the lid or cowl the serving tray with cling foil. Keep it within the fridge for 3 – 5 days. It tastes scrumptious the subsequent day and the day after. It turns into extra like a mouth-melting, flavoursome pudding.
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Baked Shahi Tukra Recipe
Shahi Tukra or shahi toast is a well-liked Indian dessert made with bread, milk, and sugar. Learn find out how to make baked shahi tukra in a number of easy steps.
Servings: 6
Calories: 117kcal
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Saucepan
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Baking Sheet
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Baking Dish
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Ingredients
Ingredients for the garnish
Instructions
Prepare Rabri:
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Heat milk in a heavy backside saucepan. Add saffron, and cardamom powder. Stir to mix.
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Allow the milk to simmer over low warmth. Stir to common intervals to keep away from burning the milk. Let the milk simmer until it reduces to virtually half the unique amount and has a thick, creamy consistency. This may take 15 – 20 minutes on a low warmth.
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Add sugar to the thick milk. Stir to dissolve. Taste, and if required, add extra sugar. Turn off the warmth. Rabri is prepared. Set it apart.
Prepare Toast:
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Preheat the oven to 180 diploma Celcius for 10 minutes. Grease a baking tray with a teaspoon of ghee.
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Remove the sides of the bread slices. Cut every bread slice into two equal halves diagonally. Arrange the bread slices within the greased baking tray.
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Bake the bread slices within the oven until they flip crisp. In my oven, it takes 5 – 6 minutes.
Assemble Shahi Toast:
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Arrange the toasted bread slices in a baking dish with no or minimal hole in between every slice (check with the picture).
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Pour the ready rabri or milk pudding over the bread slices in such a way that every bread slice is evenly soaked within the flavored milk.
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Sprinkle pistachio and almond slivers and rose petals.
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Bake within the oven for six – 10 minutes within the center rack.
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Serve Baked Shahi Tukra heat or chilled garnished with dry-fruits and rose petals.
Recipe Notes:
- It is at all times greatest to make use of full cream or full-fat milk to make rabri.
- If you don’t ae cardamom powder, crush 2 – 3 inexperienced cardamom pods and add them to the milk.
- You can use entire wheat bread slices as effectively to make baked shahi tukda.
- Do not bake the bread slices for too lengthy as they could flip too laborious and burnt.
Nutrition
Calories: 117kcal | Carbohydrates: 22g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 123mg | Potassium: 62mg | Fiber: 1g | Sugar: 10g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg
