Recipe Name – Shahi Tukda | Double ka meetha

Introduction – Shahi tukda also called double ka meetha is an Indian dessert which is made using bread, milk, sugar syrup and dry fruits. This rich creamy Royal dessert is believed to be originated from Nawabi cuisine of India. This wonderful dessert is a must try, so let’s get started.

What all do we need?

For Rabdi (Thickened & sweetened milk)

1. 1 liter full fat milk
2. 3 tablespoon sugar
3. 3 tablespoon milk powder
4. ¼ teaspoon green cardamom (elachi) powder
5. 1 teaspoon rose or kewada water
6. Few strands of saffron (optional)

For Sugar Syrup (Chaasni)

1. ½ cup sugar
2. ¼ cup water
3. ¼ teaspoon green cardamom (elachi) powder
4. 1 teaspoon rose or kewada water

For Shahi tukda & garnishing

1. 6 bread pieces (remove border) & cut into triangle shape
2. Ghee (clarified butter)
3. Chopped almonds
4. Chopped pistachios
5. Few strands of saffron (optional)

Method –

1. First of all prepare rabdi, take a thick bottom vessel to boil the milk and once milk starts boiling, add milk powder, elachi powder, saffron & dry fruits.
2. Mix all well and let milk simmer on low heat. Continue to stir the milk to avoid milk sticking to the pan. To achieve thick consistency of Rabdi, it will take approx. 1 hour 5 min.
3. Once rabdi is ready, add 2 tablespoon sugar and rose water and mix well.
4. In the next step, prepare bread. Take a pan and heat ghee to fry bread slices till they are golden brown from both sides. Take out on the kitchen towel.
5. Now prepare sugar syrup, add ½ cup sugar and ¼ cup water in the pan and let sugar dissolve completely on the low heat.
6. Once sugar syrup starts boiling, check the consistency of syrup. Take a drop of syrup between fingers to check if it is thick enough to make one thread. Check my video to understand the process.
7. Once syrup is ready, add elachi power and saffron strands and mix well.
8. Now soak fried bread slices in the sugar syrup and keep aside.
9. It’s time to arrange and garnish shahi tukda. Take a serving tray or plate, arrange fried and sugar soaked bread slices on it, pour Rabdi (Thickened & sweetened milk) on top and garnish with chopped almond, pistachios and saffron strands.
10. Shahi tukda is ready. Serve hot or cold.

Tips –

1. Rabdi making process is a time consuming process so be patient.
2. Milk powder is added to reduce the time of making rabdi.
3. It is important to keep on stirring the milk while making rabdi so that it does not stick to the bottom of the pan.
4. Ensure to keep right consistency of the sugar syrup so that you can soak bread pieces properly.
5. You can serve shahi tukda hot or cold. I personally prefer cold so I keep it in the refrigerator before serving.