Two versions of Shahi Tukda side by side — the traditional Mughlai dessert with deep-fried bread in sugar syrup and full-fat rabdi, and a lighter swap that saves roughly 76 calories per serving by shallow-frying, skipping the syrup, and using low-fat milk.
Shahi Tukde - Healthier Version
A bread pudding prepared in clarified butter; soaked in sugar syrup and served with thick sweetened cream garnished with some nuts
- 4 Bread pieces - cutted diagonally
- 2 tablespoon Ghee
- 4 tablespoon sugar
- 1/2 cup water
- 1/4 teaspoon Rose essence (or 1 teaspoon Rose Water)
- 300 ml Milk (Low Fat)
- 4 tablespoons Corn flour
- 2 pinch Saffron Strand
- 1 cup milk powder (unsweetened)
- 5 tablespoon Almonds (finely chopped)
- 5 tablespoon Pistachios (finely chopped)
- 2 tablespoon Cashew Nuts (finely chopped)
Boil milk in a pan. Once boiled, simmer it, add saffron strands, 1 teaspoon each of Almonds, Cashew and Pistachios and 1 teaspoon Rose water and cook on medium low flame for 15 minutes stirring continuously. Set half aside.
In the remaining half, add corn flour and slowly cook the milk till it thickens. Turn of the heat and let the thickened Rabdi cool down.
In another pan, add Oil and once it is heated, shallow fry all the diagonally cut Bread pieces on medium low flame for 2-3 minutes till golden brown.
Once the fried bread reaches room temperature, dip them each in sweetened milk evenly and set it aside.
Pour approximately 3 teaspoon of Rabdi on each slice of bread and garnish with Nuts.
Shahi Tukde - Toast
A bread pudding prepared in clarified butter; soaked in sugar syrup and served with thick sweetened cream garnished with some nuts
- 4 Bread pieces - cutted diagonally
- 1/2 cup Clarified Butter (Ghee)
- 1/2 cup sugar
- 1/2 cup water
- 1/4 th teaspoon Rose essence or 1 teaspoon Rose Water
- 700 ml or 3 cup Whole Milk (Full Fat)
- 2 pinch Saffron Strand
- 1/2 cup milk powder
- 5 tablespoon Almonds (finely chopped)
- 5 tablespoon Pistachios (finely chopped)
- 5 tablespoon Cashew Nuts (finely chopped)
Boil milk in a pan. Once boiled, simmer it, add saffron strands, 1 teaspoon each of Almonds, Cashew and Pistachios and 1 teaspoon Rose water and cook on medium low flame for 15 minutes stirring continuously. Then add milk powder and cook for another 10 minutes.
For sugar syrup, in a pan add water,sugar and a pinch of saffron and cook in medium flame for 10 minutes. The syrup will be ready when a single strand appears. Once it appears, turn of the heat and let the syrup cool down.
In another pan, add Ghee and once it is heated, deep fry all the Bread pieces on medium low flame for 2-3 minutes till golden brown. Note - Cut the bread pieces from between and then deep dry them in Ghee.
Once the fried bread reaches room temperature, dip them each in sugar syrup evenly and set it aside.
Pour approximately 3 teaspoon of Rabdi on each slice of bread and garnish with Nuts.