Name: Khajuri Shahi Tukda With Rabri recipe by Vibha Bhutada at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: For Pan Fried Bread:; White bread/Milk bread 8 slices; Ghee 2 tbsp or as required; For stuffing:; Black dates 1 cup, seedless; Pistachios 10-12, blanched, peeled and sliced; Almonds 8-10, blanched, peeled and sliced; For Rabri:; Milk 5 cups; Sugar 1/2 cup; Cardamom powder 1/2 tsp; Rose water 1 tsp; For Garnishing:; Pistachios 3-4, blanched, peeled and sliced; Almonds 2-3, blanched, peeled and sliced; Whole dates; Few saffron strands (optional); Edible silver leaf/ chandi vark (optional)

ABOUT Khajuri Shahi Tukda With Rabri RECIPE

A rich and royal mughlai dessert of humble bread fried golden in ghee, sandwiched with mashed dates mixture, topped and soaked with fragrant creamy sweet thickened milk or rabri and garnished with dry fruits. Shahi means 'royal' and Tukda/Tukra means 'a piece'. So literally it means Royal Piece. It is a royal treat to taste buds at anytime. One piece of traditionally made shahi tukda will give you a feeling of royalty. Rich in taste, flavor, aroma and calories. Again this takes me back to my good old days when the traditional shahi tukda was prepared by my Dadi during festive season. I have just tweaked it a little for my own benefit that is stuffing the crispy golden bread slices with moist dates mixture, keeping rest of the dish traditional. This is by far the most exquisite and indulgent of all Indian desserts! It tastes delicious whether served warm or chilled.

Ingredients Serving: 4

For Pan Fried Bread:
White bread/Milk bread 8 slices
Ghee 2 tbsp or as required
For stuffing:
Black dates 1 cup, seedless
Pistachios 10-12, blanched, peeled and sliced
Almonds 8-10, blanched, peeled and sliced
For Rabri:
Milk 5 cups
Sugar 1/2 cup
Cardamom powder 1/2 tsp
Rose water 1 tsp
For Garnishing:
Pistachios 3-4, blanched, peeled and sliced
Almonds 2-3, blanched, peeled and sliced
Whole dates
Few saffron strands (optional)
Edible silver leaf/ chandi vark (optional)

Instructions

For Pan Fried Bread:
Trim the crust and cut each bread slice into a round shape with a cookie cutter.
On a low flame, heat a non-stick pan or tava with 1 tbsp ghee and toast the round bread pieces until bottom surface turns crispy and golden brown.
Flip and fry until another side turns crispy and golden brown.
Drain the bread slices on a paper towel.
Add 1 tbsp ghee again and toast the remaining batch. Keep aside.
For Stuffing:
Finely chop seedless dates.
Add cardamom powder and mash thoroughly with a rolling pin or masher.
Add the sliced pistachios and almonds to the dates and mix well.
Now divide this mixture into four equal portions and keep aside.
For Rabri:
Bring milk to a boil, reduce the heat and simmer for 10 minutes, stirring continuously or until the quantity is reduced by half.
Add sugar and continue to simmer for 5 minutes, stirring continuously.
Dip the fried bread pieces in this mixture for 30 seconds, remove and keep aside.
Cook the remaining milk for 5-6 minutes, stirring continuously or until it thickens to a coating consistency.
Remove from the heat and keep aside to cool.
Assembling the Khajuri Shahi Tukda:
Take the prepared stuffing and using hands, make small roundels like for a chapati and make small patty/tikki sized roundels of this mixture same as the size of the pan fried breads.
Now place the dates patty in between two fried bread slices to make a sandwich with the date mixture in between and slightly press to secure.
Repeat the process for the remaining bread pieces.
Add rose essence to the prepared rabri. Mix.
Place the bread sandwiches on a serving dish and pour the prepared rabri on top.
Apply edible silver leaf and garnish with saffron strands, sliced pistachios and almonds.
Place a date on top of each bread sandwich.
Khajuri Shahi Tukda is ready to be served!
Enjoy.

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