Shahi Tukda
“A regal dessert with crisp ghee-fried bread soaked in aromatic saffron-infused milk, crowned with nuts and a hint of rose.”
Bread
Milk
Sugar
Saffron
Cardamom
PistachioWhere it comes from
Shahi Tukda hails from the Mughal courts of Delhi, where it was crafted to showcase the richness of flavors and the luxurious ingredients beloved by the emperors.
On the Palate
How it's made
5 steps · Show ↓28 min active
How it's made
5 steps · Show ↓- 18 min
Cut the bread slices into triangles. In a pan, heat ghee over medium heat until it is hot and shimmering. Fry the bread pieces until they are crisp and golden brown on both sides. The bread should sizzle as it hits the ghee.
- 210 min
In a separate saucepan, bring milk to a gentle boil. Stir occasionally and let it reduce to half its volume. The milk should thicken and take on a creamy consistency.
Watch outStir frequently to prevent the milk from sticking to the bottom and burning.
- 35 min
Add sugar, saffron, and cardamom to the thickened milk, stirring until the sugar dissolves completely and the saffron imparts a golden hue.
- 43 min
Arrange the fried bread pieces on a serving plate. Pour the reduced milk mixture over the bread, ensuring each piece is well soaked.
- 52 min
Garnish with slivers of pistachio and almond. Add a few drops of rose water for an aromatic finish. Serve warm or chilled, as desired.
