Craving for something sweet and yummy? Then, why not make shahi tukda which is an absolute delight. This delicious dessert is a festival special sweet dish and can even be made on other occasions. The crispiness of bread when added to the goodness of milk mixture simply raises the taste of shahi tukda. The addition of dry fruits increases the taste of shahi tukda even more. So, when master chef Pankaj Bhadouria shared the shahi tukda recipe we couldn’t stop ourselves from sharing it.
For those who don’t know, Pankaj Bhadouria is the winner of Master Chef India. She is popular all across for sharing amazing recipe videos. Her trendy and innovative recipes are no less than a treat for all of us. So, try making Pankaj Bhadouria’s shahi tukda recipe which is extremely scrumptious.
3. Milk – 3 cup
4. Fennel seeds – 1tbsp
5. Sugar – ½ cup
6. Khoya – ½ cup
7. Cardamom powder – ½ tbsp
8. Saffron thread
9. Kewra water – 1 tsp
10. Dry fruits – according to taste
1. First, cut the bread slices into two equal triangular halves. Remove the corner from the bread.
2. Next, take a frying pan and heat some oil in it. Deep fry the bread slice in it and keep frying until they turn golden brown from both sides.
3. Later, take another frying pan and add milk to it.
4. Add fennel seeds, sugar and khoya to the milk pan. Let this milk mixture cook for about 10 minutes till the milk starts to get thick and you get rabri.
5. Next, add cardamom powder to rabri. You can then strain the rabri to get rid of fennel seeds and khoya. Keep this rabri aside.
6. In the same pan, first, add the fried bread slices. Then, pour the rabri over it.
7. Next, add saffron threads and kewra water to the pan. Let this shahi tukda cook for some time.
8. Later, you can store shahi tukda in the refrigerator to enjoy its taste.
9. Finally, garnish shahi tukda with a lot of dry fruits and relish its enriching flavours.
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You can also follow our shahi tukda recipe.
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Saumya Srivastava is a passionate reader who likes writing poetry. She is an avid foodie who keeps exploring new types of cuisine. Besides, she also has a strong love for literature.