Sitaphal Shahi Tukda | How to make Sitaphal Shahi Tukda

By Chef (Mrs) Reetu Uday Kugaji  |  5th Nov 2016  |  
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  • Sitaphal Shahi Tukda, How to make Sitaphal Shahi Tukda
  • Prep Time

    15

    mins
  • Cook Time

    90

    mins
  • Serves

    4

    People

43

0

About Sitaphal Shahi Tukda Recipe

A rich crisp and dessert prepared with toasted /fried bread drizzled with thickened milk, flavoured with custard apple ,green cardamom powder and garnished silver leaf, slivered pistachio nuts and almonds.

The delicious and mouthwatering Sitaphal Shahi Tukda is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Sitaphal Shahi Tukda is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Sitaphal Shahi Tukda. Chef (Mrs) Reetu Uday Kugaji shared Sitaphal Shahi Tukda recipe which can serve 4 people. The step by step process with pictures will help you learn how to make the delicious Sitaphal Shahi Tukda. Try this delicious Sitaphal Shahi Tukda recipe at home and surprise your family and friends. You can connect with the Chef (Mrs) Reetu Uday Kugaji of Sitaphal Shahi Tukda by commenting on the page. In case you have any questions around the ingredients or cooking process. The Sitaphal Shahi Tukda can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Sitaphal Shahi Tukda with other users

Sitaphal Shahi Tukda

Ingredients to make Sitaphal Shahi Tukda

  • Bread , crust removed- 08 slices (usually cut into triangles)
  • clarified butter- 60 gm. / as required to fry the bread
  • Mildly sweetened warm milk / sugar syrup- 150 ml. / as required for dipping the fried bread.
  • For the Rabri:
  • Full cream milk- 05 cups
  • sugar- ½ cup
  • pistachio nuts, blanched, peeled and chopped-10 gm.
  • almonds, blanched, peeled and chopped- 10 gm.
  • For the Flavouring:
  • Sitaphal / Custard apple pulp- 01 cup
  • Green cardamom powder- ¼ th tsp.
  • For the Garnishing:
  • saffron, broiled- 01 gm. (Optional)
  • Silver Leaf -01 sheet
  • raisins-15 gm.
  • pistachio nuts, blanched, peeled and slivered-10 gm.
  • almonds, blanched, peeled and slivered-10 gm.
  • Fresh rose petals- 08 nos.

How to make Sitaphal Shahi Tukda

  1. Preparation Time: 15 minutes. Cooking Time: 01 to 1 ½ hour. Refrigeration time- 01 hour.
  2. For the Rabri: In a heavy bottomed pan, add milk, bring to a boil. Add the sugar and cardamom powder and simmer over low flame / heat. Do not stir too often, as a layer of cream should form over it.
  3. After the layer is formed, keep pushing it away from the sides towards the centre with the help of a wooden spatula Keep stirring the milk below it gently to avoid scorching / burning. Repeat the process till 1/3 rd of the volume of milk
  4. The wider the vessel and the richer the milk, the faster it will thicken. When done, the colour changes to a beige-cream / off white, and the cream that was pushed aside, collects in layers. Add the chopped nuts. Remove from the flame.
  5. Let it cool. Add the Custard Apple Pulp, mix well. Transfer to a glass bowl. Refrigerate to chill for at least 01 hour.
  6. For the Shahi Tukda: With the help of a cookie cutter cut the bread slices into neat round shapes usually it is cut into triangles but I personally prefer cutting into a round shape.
  7. Shallow fry in clarified butter. Place on an absorbent paper to remove excess of clarified butter. For the Serving: Place the fried Bread, dip in sugar syrup / mildly sweetened warm milk for 05 -08 minutes.
  8. Place on the serving plate, pour the Rabri over the fried bread.
  9. Serve chilled garnished with broiled saffron (Optional), Silver leaf, Raisins, slivered pistachio nut and almonds. You may also garnish it with fresh rose petals.

My Tip:

Chef Tips: 1. Make sure that the milk does not burn as, then it is next to impossible to rectify the burnt milk. 2. You may add a few drops of kewra essence or natural screw pine essence / Rose water when the Rabri is done. 3. You may use brown bread or multi grain bread, as per your preference.

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