Tuesday, January 5, 2016

Shahi tukda (double ka meetha)

Shahi tukda or Shahi tukra , otherwise known as double ka meetha is a popular Hyderabad recipe. Frankly speaking, I have never tasted it in India. But after moving to US, I could taste this yummy dessert in almost all the buffets in Indian restaurants (if they don't have gulabjamun) . The secret behind its omnipresence is due to the simplicity of this recipe. I am sure anyone can make this dessert and can definitely become the favorite guest in a potluck :) It doesn't need much basic preparation, but we have to buy and keep the ingredients ready. Most important requirements are white bread (no substitution), ghee (definitely not oil please) and for my recipe I used condensed milk to quicken the process. So I am giving out my short and sweet recipe for this shahi tukra using little ghee and condensed milk.

But the traditional recipe calls for deep frying the bread in ghee. The traditional rabdi is made by boiling whole milk for long time (to get a condensed milk consistency), but I have used readymade condensed milk.

This is my version of shahi tukra and I am sure it will be helpful when we need a 'quicker version of shahi tukda'.
Shahi Tukda (double kaa meetha) with lot of rabri

Steps involved:
Making milk sauce (rabri)

Cut the bread slices to 1.5" squares

Pan fry or deep fry the bread slices in ghee

Bring the sugar solution to one thread consistency
Dip the bread slices in sugar syrup

Arrange the sugar coated bread slices in a tray

Sugar coated fried bread slices

Shahi tukra with milk sauce (rabri)

Shahi Tukda (double kaa meetha) with lot of rabri

White sandwich bread - 4 slices
ghee - 4 or 5 tbsp (to shallow fry)
Sugar - 1 cup
water - 1/4 cup
For rabdi (milk sauce):
Condensed milk - 1/2 cup
whole milk - 2 cups
almond , cashew , pistachio - handful
cardamom powder - 1/2 tsp
saffron - few (optional)
sugar - 1/4 cup (to taste)
Put the nuts in boiling water and let it cook for 2 minutes (till almond wrinkles). Peel the almond. Crush the nuts in a hand mortar to small pieces. keep aside.
Bring milk to boil. Let it reduce to 1 cup. Add sugar and keep cooking. Add condensed milk and stir well. Put the nuts, saffron, cardamom powder. Switch off. Keep aside. (Yellow food color is added mildly by restaurants instead of saffron).
We can prepare this rabdi a day ahead and keep refrigerated for better taste (and for our convenience too).

In a vessel, add sugar and water and bring to a boil. Continue heating till the syrup gets 1 string consistency. Take off heat.  keep this ready.
Cut and remove the crust of bread slices. Slice the bread into small squares of 1.5 inch size.
Heat 1 tbsp ghee in a tawa (frying pan). Reduce the heat to minimum and fry few pieces of bread till they get crispy.  Put the fried bread slices in sugar syrup. Dip it well and place on serving tray.
Likewise fry all the bread pieces and dip in sugar syrup.
Arrange the sugary bread slices in serving tray.
Now pour the prepared rabdi over the bread pieces. Let it soak for atleast 1 hour before serving.
Keep refrigerated.
Shahi tukda is ready!

Serving suggestions:
Serve chilled as dessert.

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