Shahi-Tukda (shortcut)

14 Aug

Shahi Tukda

I had this sudden urge to eat an Indian sweet dish. I am not very good at making them, because some of them are really complex and time-consuming and need a lot of care which makes me nervous! Anyway, so I wanted to have something sweet, quick and scrumptious! I got what I wanted, I made a shortcut for the original recipe of Shahi Tukda. Shahi Tukda or Double ka meetha is basically a Hyderabadi dish best served with Biryani or Mughlai cuisine. The original recipe demands for a Rabri (Thickened sweet milk with dry fruits) with bread pieces which are fried in ghee (clarified butter) dipped in a sugar syrup and then in the rabri and served cold. But to take all the pains…umm…may be some other time, here is a quickie for the lazy ones like me! Oh and the first time it turned out great!!! The second time it wasn’t  as crisp and the rabri wasn’t enough.

Tip: Keep the dish covered when you chill it, and do not let it sit in the rabri for so long that it turns soggy. Saffron dissolved in milk will turn it around completely, but I didn’t have it at hand!

Milk Rusk

All you need:

  1. 4 slices of Milk Rusks / Bread
  2. 1 Tbsp Ghee (Clarified butter)
  3. 4 cups Milk
  4. 2 tbsps of heavy cream (if you have condensed milk even better)
  5. Handful, Pistachios and Almonds
  6. 4 tbsp  Sugar
  7. Pinch of cardamom powder (Optional)

Ready, Set Go:

  1. Brush the milk rusks with a ghee on each side put them in the microwave for less than a minute just so become golden on all sides. Or cut off the edges of the bread and cut it diagonally into 2 triangles. Toast them or fry them in ghee (Frying will need more ghee). Keep aside.
  2. Take a heavy bottomed vessel. Boil the milk and simmer it down and let it reduce to 1/4th the actual quantity. Keep stirring occasionally. Add sugar. The cream of the milk will come on the surface and on the sides so keep stirring. Add cream. Stir. Let it cool down.
  3. Take the dry fruits in a safe bowl and add little ghee and microwave for less than a minute. Add half of these to the thickened milk. If you have, add few strands of saffron when the milk is thickened.
  4. Arrange the slices next to one another.
  5. Spread the milk mixture on top of it and garnish rest of the almonds, pistachios along with the cardamom powder on top. Cover it and refrigerate.
  6. Chill for an hour or so. Serve.

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2 Responses to “Shahi-Tukda (shortcut)”

  1. mepunekar August 14, 2012 at 8:10 pm #

    haaaaaaaa…. this looks so good! my sweet tooth says ENVY!!!

    • poohalicious August 15, 2012 at 2:34 pm #

      Hee hee! Thanks Sayali! I am so excited, there is a lot more I have that I can post! 😀

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