Shahi Tukda - A Nawabi peshkash

I always felt that the picture I captured when I prepared Shahi Tukda the first time was not really great and thus I am taking the opportunity to repost the recipe of Shahi Tukda with a new picture and small changes in the recipe, rather a small addition into the recipe. I did not have saffron last time I made them and this time I have added it and felt a very huge difference in the final output.


I took a special effort to make Shahi tukda taste the best because this time I made it for a pregnant friend of mine who specially requested me to make it for her. And this is special box of goodness for her!!


First posted on 24thAugust, 2008

My co blogger turned friend Lubna of Kitchenflavours has passed me the "Wylde Woman Award" and I am on top of the world. Its my first award and hope to get many more. One good thing about the bloggers world is to share everything. And I find pleasure in sharing the award by passing it on to: Pravs, Maria, Emi, Shn, Deeba and Srivalli

And to celebrate this beautiful day, I tried out the Shahi Tukda - in the Shahi/Royal way!! And one more reason for me to make it coz being in the royal twin city or pearl city of India how can I miss to try shahi tukda. It just too irresistible and its one dessert which you can make with things very much readily available at home.

Ingredients:

• 6 slices - Bread
• 2 Tbsp - Ghee
• 1 cup - Full cream milk or if health conscious can use toned milk too
  
• 2 Tbsp - Pista, blanched and chopped
• 1/4 cup - Sugar
• 1/4 cup - Water
• 1 - Cardamom, powdered
• 4-5 Nos- Almonds, toasted and sliced
• Few strands of saffron

Method:

• Cut off the edges of the bread and cut it diagonally into 2 triangles. Keep aside for minimum 2 hours to make it a little hard
• Make sugar syrup by mixing the sugar and water and let it boil and then simmer for 10 minutes. Turn off the gas and add the powdered elachi into it and set aside
  
• Boil the milk and then simmer it done and let it reduce to 1/4th the actual quantity. Keep stirring occasionally. The fat in the milk will solidify thus whisk with a fork once its off the stove. Add pista and few strands of saffron when the milk is thickened. Keep aside
• Apply ghee on the bread and lightly fry on a non stick pan until they turn golden brown on both sides.
• Arrange the slices on a flat pan/tray
• When the bread is still hot, generously pour sugar syrup over it. Wait until it seeps down. You may prick the bread with a fork to help the sugar syrup trickle down into the bread.
  
• Now spread the milk mixture on top of it and sprinkle some almonds, pista and saffron strands on top. Cover it and refrigerate
• Serve chilled after a meal of Hyderabadi Biriyani, Mirchi ka Salan and Dahi ki chutney

And I'm sending this recipe to Mona's Hyderabadi Cuisine Event in her blog Zaiqa

Also sending it to Sindhura's Bread Mania in her blog sindhura-bayleaf