Shahi tukda is one of the most popular Indian desserts.
It is a rich, royal Mughlai dessert of fried sugar syrup coated bread topped and soaked with fragrant creamy sweet thickened milk or rabri and garnished with dry fruits. My twist to this recipe-addition of strawberries, an innovative twist to the traditional Indian dish.
Thoda khatta, thoda meetha- best combo.
Recipe courtesy: Chef sanjeev kapoor
- Strawberries 16-17
- White Bread Slices cut into roundels 8
- Oil /ghee to deep fry
- Sugar 1 cup
- Saffron (kesar) a pinch
- Rose essence 1 teaspoon
- Rabdi as required
- For garnishing
- Few pistachios
- Heat sufficient oil/ ghee in a kadai and deep-fry bread roundels till golden and crisp. Drain on absorbent paper.
- Cook together sugar and 1½ cups water in a non-stick pan. Add saffron and allow the mixture to come to a boil.
- Roughly chop 11-12 strawberries and grind into a purée. Add the purée to the sugar syrup and simmer for 2-3 minutes. Switch off the heat. Add rose essence and mix well.
- Add the bread slices to the pan and allow to soak till they become soft.
- Finely slice the remaining strawberries.
- For each portion place a soaked bread slice on a serving plate. Arrange strawberry slices on it and place another bread slice on them. Arrange some more strawberry slices. Top it with some rabdi. Garnish with pistachios and serve.
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