Kirti's Kitchen Katta: Instant Shahi Tukada

Monday, January 12, 2015

Instant Shahi Tukada

Today I’m writing my 20^th recipe and feeling really happy about it. This mark was achieved in less than 2 months. I’m thankful to each and every person who motivated, helped and encouraged me to start this blog. So to celebrate this day wanted to make something which is really close to heart and couldn't think of anything else but this Royal Sweet Dish called Shahi Tukada, only with my version of it is called as instant shahi tukada.

As a kid I always loved an awesome delicacy called Shahi Tukada which my mother used to make once in a while. Feast for sure. She used to make it with rabadi which used to take like forever to make. Sometimes she used to make it with left over rabadi or basundi. Yummy in our tummy!!!! When I started instant 2 min rabadi here in the US she was really curious about the outcome but loved it in the end. Win-win situation. Now the next step to instant rabadi obviously was shahi tukada with rabadi. However, I don’t know why but I was little skeptical of the outcome. Tried it the other day and wow the outcome indeed was the same as traditional shahi tukada. As always my two guinea pigs (hubby and a 3.5yr old toddler) were ready for a taste test and I passed. So thought of sharing it with you all. Hope you love it too. Here you go!!!!

Ingredients:

Bread slices: 4-6
Milk: 1 ½ Cup
Sugar: ½ Cup
Green cardamom powder: 1 Tsp
Clarified butter/ Ghee: 8-10 Tbsp.
Almonds: 8-10 (blanched, peeled and sliced)
Pistachios: 8-10 (blanched, peeled and sliced)
Rose water: 1-2 Tbsp. (optional)
Warm Rabadi: 2 Cups

Method:

Take bread slices and with the help of any cookie cutter or mold (heart shape, circle, triangular etc.) cut shapes out of them. Traditionally it is cut in triangular shapes.
Chop the nuts and keep them aside.
Take milk in a non-stick pan and add sugar to it. Now add cardamom powder. Warm the milk on medium-law flame, keep stirring it continuously. Scrape the sides too and now let the milk boil. At this time if you like rose flavor, put rose water in the milk and stir it (this step is completely optional)
Now take another non-stick pan and put ghee in it. Put bread slices in the ghee and shallow fry it till nice golden-brown color. Drain all the ghee and put it in the milk. Traditionally it is deep fried but I wanted to keep it little healthy and with less calories so I shallow fried the bread, choice is yours if you want to deep fry it.
Take the bread slices out of the milk and put them aside.
Now take serving plate and put prepared rabadi as a base. I have a very easy recipe for instant rabadi. You may want to click on the link for this rabadi. Put bread slices which were dipped in milk, top it with more rabadi and nuts.
Serve it chilled or warm, choice is yours.
Presenting to you a very healthy yet quick recipe of our favorite and royal sweet dish.