Shahi -Tukdey | How to make Shahi -Tukdey

By Saba Naseem  |  2nd Oct 2015  |  
5 from 1 review Rate It!
  • Shahi -Tukdey, How to make Shahi -Tukdey
Shahi -Tukdeyby Saba Naseem
  • Prep Time

    0

    mins
  • Cook Time

    25

    mins
  • Serves

    2

    People

17

1

About Shahi -Tukdey Recipe

Easy to make and loved by all.

Shahi -Tukdey, a succulent delicacy which is famous all over the world. Shahi -Tukdey is one dish which makes its accompaniments tastier. With the overflow of flavours, Shahi -Tukdey has always been everyone's favourite. This recipe by Saba Naseem is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Shahi -Tukdey, just the perfect situation when you realise that you need to know how to make the perfect Shahi -Tukdey. So, at that time you can try out this delicious recipe by Saba Naseem. The recipe of Shahi -Tukdeyis very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Shahi -Tukdey is 25 minute. This recipe of Shahi -Tukdey is perfect to serve 2. Shahi -Tukdey is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

Shahi -Tukdey

Ingredients to make Shahi -Tukdey

  • Bread pieces -5 to 6
  • saffron strands- few
  • sugar -1 cup
  • water -1/2 cup
  • Rabri for garnishing
  • Chopped nuts of your choice
  • silver foil/leaf for garnishing (optional)
  • Pure ghee/ butter to fry
  • pinch of orange food colour

How to make Shahi -Tukdey

  1. Trim bread pieces and cut triangles or round shapes as per your liking.Fry the pieces in a non stick pan till golden brown and keep aside.
  2. Combine sugar & water and make a one thread chasni by boiling it .Mix orange food colour or zaffrani colour in it (if desired).
  3. Cool & mix saffron which is soaked in lukewarm water into the chasni.
  4. Now dip the fried bread one by one into the chashni and put on a serving plate .Pour chilled rabri on top and garnish with silver leaf and chopped nuts .

My Tip:

Keep it in fridge before serving , tastes best when chilled.

Reviews for Shahi -Tukdey (1)

Rohan Kanojia3 years ago

Tempting
Reply