Shahi Tukda is a dessert of Hyderabad, Telangana. It is popular in Hyderabadi cuisine, served at weddings and parties. It is also eaten in north india & middle east on the occasion of festivals.
- 4 bread slices
- 2 tsp ghee
- 4 tsp condensed milk
- 1/2 cup milk more if you want
- 1/2 tsp corn flour
- 1/2 cup sugar
Water enough to cover the sugar
Almonds and Pistachios finely chopped for garnish.
How to make Shahi Tukra / Shahi Tukda
For the Cream Sauce:
In a bowl, take the corn flour and add 2 tsp of milk and blend well to form lump less liquid. Keep it aside.
In a pan take the condensed milk and add the rest of the milk. Bring to boil. When it starts to boil, simmer and slowly add the corn flour mix. It will thicken very fast so keep stirring constantly.
This takes only about 2 mins or so, you will have a thick mix in the pan. If required thinner the cream by adding more milk or condensed milk. Else keep it aside.
Notes: One way to get that creamy texture is to pulse this condensed paste in a mixer for a smooth paste.
For the bread:
Trim the sides and cut into two or four squares depending on how you want to serve.
If you are going to shallow fry, then heat a pan add 1 tsp of ghee and oil. Once it’s hot, place all the bread pieces and fry over a low flame. After a couple of minutes, sprinkle the rest of the ghee and oil. Flip to the other side.
If you are going to deep fry, take a Kadai with little oil and heat. When it’s hot, deep fry the bread pieces in batches. You will have to add more oil/ghee as you finish up the whole lot as the bread will dunk more oil/ghee.
Deep frying will make the bread be very crisp, while the shallow frying will take a longer time to become hard.
Once done, remove and keep it aside.
For the Sugar Syrup
In a pan, take the sugar and water, bring to boil. Remove impurities if any.
Continue boiling till you get a sticky syrup which will be 1 thread consistency. Switch off the flame and remove.
Dip the fried bread into the sugar syrup and remove to a plate. When you are done with all the bread pieces, arrange on a plate.
Scoop a spoonful of condensed milk cream on each bread piece and garnish with finely chopped almond and pistas.
Serve hot or chilled.