Allergens in Shahi Tukda: milk, gluten, tree nuts.
Ingredients
Quantities for 4.
- 8 slices, white, crusts cut off Breadday-old bread fries crisper than fresh
- 6 tbsp, for frying Ghee
- 1 litre, full fat Milkfor the rabri; there is no shortcut to reducing it
- 50g, grated Khoyathickens the rabri fasteroptional
- 150g for the syrup, plus 3 tbsp for the rabri Sugar
- 150ml Water
- a generous pinch, steeped in 2 tbsp warm milk Saffron
- 5 green, powdered Cardamom
- 2 tbsp, slivered Pistachios
- 1 tbsp, slivered Almondsoptional
- 1/2 tsp Rose Wateroptional
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Reduce the milk for the rabri first. It takes 45 minutes and cannot be hurried.
- Use day-old bread and leave the slices uncovered for an hour so they dry out; fresh bread soaks up ghee and goes soggy.
- Steep the saffron in warm milk for 20 minutes.
Method
- Simmer the milk in a wide heavy pan over medium-low heat, scraping the cream back in from the sides every few minutes, until reduced to about a third, 40–45 minutes.A wide pan, not a tall one. Surface area is what reduces milk.
- Stir in the grated khoya, 3 tbsp sugar, half the saffron milk and half the cardamom powder and cook 5 minutes more. Set the rabri aside to cool a little.
- Meanwhile boil the 150g sugar with 150ml water for 5 minutes to a thin one-string syrup, then stir in the remaining saffron milk and the rose water.Thin syrup. A thick one turns the bread to candy.
- Cut each bread slice into two triangles.
- Fry them in ghee over medium heat until deep golden and crisp on both sides, 2 minutes a side, adding ghee as needed. Drain on paper.Fry to properly crisp. Bread that is only pale will collapse in the syrup.
- Dip each fried triangle into the warm syrup for 5 seconds a side and lift it straight out onto a serving plate.Five seconds, no more. Any longer and it disintegrates.
- Arrange the soaked bread in a single overlapping layer and spoon the warm rabri over the top.
- Scatter with pistachios, almonds and the remaining cardamom powder.
- Chill 1 hour before serving so the rabri sets and the bread softens through.
Storage
Keeps 2 days refrigerated, covered. It is served chilled or at room temperature, never reheated. The bread turns to mush. Assemble on the day you plan to eat it.
Nutrition Low estimate
One serving of Shahi Tukda (366 g) is about 596 calories, or 163 calories per 100 g.
Medium protein: 14 g a serving, 9% of the calories
| Per serving366 g | Per 100 g | |
|---|---|---|
| Calories | 596 kcal | 163 kcal |
| Protein | 13.8 g | 4 g |
| Carbohydrate | 57.5 g | 16 g |
| of which sugars | 56.0 g | 15 g |
| Fibre | 1.3 g | 0 g |
| Fat | 36.1 g | 10 g |
| of which saturated | 19.3 g | 5 g |
| of which unsaturated | 14.3 g | 4 g |
Syrup left in the bowl, or batter that yields more than the stated servings, means the real figures are likely lower. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · No onion no garlic recipes · Awadhi/Lucknowi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.