Shahi Tukda – as the name itself suggests, the dish has its connections with the Royals, none other than the Mughals. For those who don’t know, the name, Shahi means ‘royal’ and Tukda means ‘Piece’, so it is also known as Royal Piece. It has its roots in Awadhi Cuisine. Mostly made in the Holy month of Ramadan and on the auspicious occasion of Eid and on special occasions.
It is a rich and creamy dessert, made up of bread, condensed milk and dry fruits. The image itself tells that this is made in the royal kitchen. But you can make it at home very easily and enjoy yourself with your family and friends. Without wasting any time let me share with you the method of this recipe.
Shahi Tukda (Royal Piece)
Shahi Tukda is a rich and creamy dessert, made up of bread, condensed milk and dry fruits.
6 Bread Slices
4 tablespoons sugar
2 cups of milk
1/2 teaspoon Green Cardamom Powder
2 tablespoons pure Ghee
15 cashew nuts,chopped
1 tablespoon cudpahnuts (Chironjee)
A few drops rose essence
3-4 saffron threads,crushed
1 cup crumbled Khoya/Mawa (dried whole milk)
1 sheet edible silver foil
- Preheat the oven to 180C/350F/Gas.
- Remove the crust from bread slices and cut each slice into two.
- Arrange them on a baking tray, brush ghee on them and toast them in the preheated oven/stove for twenty minutes or till they become golden and crisp.
- Meanwhile heat the milk with sugar and saffron in a non-stickpan.
- Reduce heat and continue to simmer for twelve to fifteen minutes or till it is reduced to three-fourth its original volume.
- Add the crumbled khoya, cardamom powder and half the cashew nuts and half the cudpahnuts.
- Remove from the heat and set aside to cool. And add the rose essence.
- Take the bread out of the oven and spoon thickened milk on them.
- Sprinkle the almonds, remaining cashew nuts, and cudpahnuts and bake for further fifteen minutes.
- Decorate with silver foil and serve warm or cold.
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