{"id":7946,"date":"2018-06-15T10:25:16","date_gmt":"2018-06-15T10:25:16","guid":{"rendered":"https:\/\/chefreetuudaykugaji.com\/blog\/?p=7946"},"modified":"2019-08-06T04:41:45","modified_gmt":"2019-08-06T04:41:45","slug":"shahi-tukda","status":"publish","type":"post","link":"https:\/\/chefreetuudaykugaji.com\/blog\/2018\/06\/15\/shahi-tukda\/","title":{"rendered":"Shahi Tukda"},"content":{"rendered":"

A rich and crisp dessert prepared with toasted \/fried bread drizzled with thickened milk, flavored with green cardamom powder and garnished silver leaf, raisins,slivered pistachio nuts , almonds ,rose<\/strong> petals and saffron.<\/p>\n

\"\"<\/p>\n

Preparation Time:<\/strong> 15 minutes.
\nCooking Time:<\/strong> 01 to 1 \u00bd hour.
\nRefrigeration time-<\/strong> 01 hour.
\nServings:<\/strong> 04.<\/p>\n

Ingredients and Quantity:<\/strong><\/p>\n

Bread, crust removed- 08 slices<\/p>\n

Clarified Butter- 60 gm. \/ as required to fry the bread<\/p>\n

Mildly sweetened warm milk \/ sugar syrup- 150 ml. \/ as required for dipping the fried bread.<\/p>\n

For the Rabri:<\/strong>
\nFull cream milk- 05 cups
\nSugar- \u00bd cup
\nPistachio nuts, blanched, peeled and chopped-10 gm.
\nAlmonds, blanched, peeled and chopped- 10 gm.<\/p>\n

For the Flavoring:<\/strong><\/p>\n

Green Cardamom powder- \u00bc th tsp.<\/p>\n

For the Garnishing:<\/strong><\/p>\n

Silver Leaf -01 sheet
\n<\/strong>Saffron, broiled- 01 gm.<\/p>\n

Raisins-15 gm.<\/p>\n

Pistachio nuts, blanched, peeled and slivered-10 gm.<\/p>\n

Almonds, blanched, peeled and slivered-10 gm.<\/p>\n

Rose petals, dried and edible- 08 nos.<\/p>\n

Method:<\/strong><\/p>\n

For the Rabri:<\/strong>
\nIn a heavy bottomed pan, add milk, bring to a boil.
\nAdd the sugar and cardamom powder and simmer over low flame \/ heat.
\nDo not stir too often, as a layer of cream should form over it.
\nAfter the layer is formed, keep pushing it away from the sides towards the centre with the help of a wooden spatula
\nKeep stirring the milk below it gently to avoid scorching \/ burning.
\nRepeat the process till 1\/3 rd of the volume of milk is left.
\nThe wider the vessel and the richer the milk, the faster it will thicken.
\nWhen done, the colour changes to a beige-cream \/ off white, and the cream that was pushed aside, collects in layers. Add the chopped nuts.
\nRemove from the flame.
\nLet it cool. Transfer to a glass bowl.<\/p>\n

Refrigerate to chill for at least 01 hour.<\/p>\n

For the Shahi Tukda:<\/strong>c<\/p>\n

Cut the bread slices into neat triangles. Shallow fry in clarified butter. Place on an absorbent paper to remove excess of clarified butter.<\/p>\n

For the Serving:<\/strong><\/p>\n

Dip the fried Bread, in sugar syrup \/ mildly sweetened warm milk for 05 -08 minutes.<\/p>\n

Place on the serving plate, pour the Rabri over the fried bread.<\/p>\n

Serve chilled garnished with broiled Saffron , Silver leaf, Raisins, Slivered Pistachio Nuts and Almonds and dried edible rose petals.<\/p>\n

Chef Tips:
\n<\/strong>1. Make sure that the milk does not burn as, then it is next to impossible to rectify the burnt milk.
\n2. You may add a few drops of kewra essence or natural screw pine essence or Rose water when the Rabri is done.<\/p>\n

3.You may use brown bread or multi grain bread, as per your preference.<\/p>\n

4.When Custard Apple is in Season, add the whisked pulp of custard apple to the rabri and refrigerate it before pouring it over the fried bread.<\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

A rich and crisp dessert prepared with toasted \/fried bread drizzled with thickened milk,<\/strong><\/p>\n","protected":false},"author":1,"featured_media":9203,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[42,64,84,103],"tags":[],"class_list":["post-7946","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","category-festive","category-indian-sweet","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/chefreetuudaykugaji.com\/blog\/wp-content\/uploads\/2018\/06\/SHAHI-TUKDA01.jpg?fit=3456%2C5184&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9arbY-24a","jetpack_likes_enabled":false,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/7946","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/comments?post=7946"}],"version-history":[{"count":3,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/7946\/revisions"}],"predecessor-version":[{"id":9205,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/7946\/revisions\/9205"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/media\/9203"}],"wp:attachment":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/media?parent=7946"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/categories?post=7946"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/tags?post=7946"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}