Vegetarian Recipe
Classic Shahi Tukra with Rich Rabri
Discover how to make traditional Shahi Tukra, a delightful Indian dessert featuring crispy fried bread soaked in saffron-infused syrup and topped with creamy ra
Ingredients
Check off items as you gather them- 8 slices white bread, day-old preferred
- 1/2 cup ghee or vegetable oil, for frying
- 1 cup sugar
- 1/2 cup water
- 4-5 green cardamom pods, lightly crushed, or 1/2 tsp cardamom powder
- Pinch of saffron strands
- 2 cups full-fat milk (for quick rabri)
- 1/4 cup sweetened condensed milk
- 2 tbsp chopped pistachios, for garnish
- 2 tbsp slivered almonds, for garnish
Method / Preparation
Follow step-by-step instructions- Trim the crusts from the bread slices. Cut each slice diagonally into two triangles or into squares.
- In a heavy-bottomed pan, heat the ghee or oil over medium heat. Fry the bread pieces in batches until golden brown and crispy on both sides. Drain excess ghee/oil and set aside on paper towels.
- For the sugar syrup, combine sugar and water in a saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes until the sugar dissolves and it forms a slightly sticky syrup (no need for a specific string consistency). Add crushed cardamom and saffron strands, then turn off the heat.
- While the syrup is still warm, dip each fried bread piece quickly into the syrup, ensuring both sides are coated. Do not soak for too long, or the bread will become soggy. Place the coated bread on a serving platter.
- For a quick rabri, heat milk in a pan until it comes to a boil. Reduce the heat and simmer, stirring occasionally, until it thickens slightly (about 10-15 minutes). Stir in the condensed milk and simmer for another 5 minutes until it reaches a creamy, semi-thick consistency. Remove from heat and let it cool slightly.
- Generously spoon the warm rabri over the syrup-coated bread slices on the platter.
- Garnish with chopped pistachios and slivered almonds.
- Serve warm or chilled. For best results, chill for at least 30 minutes before serving.
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