Traditional Shahi Tukda Recipe – Hyderabadi Double Ka Meetha
Shahi Tukda Recipe is a delicious and yet simple sweet dish made with ghee roasted bread that is topped with a creamy kesar Rabri and nuts. The addition of spices like saffron and cardamom along with rose water, pistachios and almonds in the Rabri brings in delectable flavours and taste to the Shahi Tukda.
Course : Dessert
Ingridients : For rabri
2 liter Milk
3/4 cup Sugar
1 teaspoon Cardamom Powder (Elaichi)
Saffron strands , a few
1 teaspoon Rose water
Ingredients for Sugar Syrup
1/4 cup Sugar
1/4 cup Water
1/2 teaspoon Cardamom Powder (Elaichi)
1 tablespoon Rose water
Other ingredients
10 Whole Wheat Brown Bread
Ghee , for toasting
2 tablespoons Whole Almonds (Badam) , chopped, for garnish
2 tablespoons Pistachios , chopped, for garnish
Instructions To begin making Traditional Shahi Tukda Recipe – Hyderabadi Double Ka Meetha we will first make the rabri.Into a saucepan add milk, sugar and saffron strands.Stir to combine and bring the mixture to a brisk boil. After boiling for a few minutes turn the heat to low and simmer the milk mixture stirring continuously until it is reduced to three fourths of its original quantity.The condensation will cause the cream from the milk to settle on the sides and bottom of the pan. It’s important to keep scraping down the cream and adding it back to the condensing milk.The mixture will begin to thicken and get a creamy texture. It is important to make sure towards the end of the condensing process to be close to the stove monitoring the milk and stirring it continuously.Note: The last stages are when the condensed milk can get burned at the bottom of the pan and completely alter the taste of the rabri. Hence it is extremely crucial to ensure you stay close to the pan and keep stirring.Once the milk has reduced to half of its original quantity, turn off the heat. Now add the cardamom powder and the rose water to the rabri and stir well to combine. Keep aside.
Traditional Shahi Tukda Recipe – Hyderabadi Double Ka Meetha
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