Shahi Tukda




Shahi Tukda literally means the royal piece which has its roots in the Mughal cuisine. It is particularly prepared in the holy month of Ramzan and Eid. This dessert has variations like the hyderabadi double ka meetha served at functions and weddings. This is my simple version of the dessert. 





Ingredients

For the bread.
  • 4 bread slices
  • Oil -2tsp
For the Cream sauce (Optional)

  • Condensed milk - 1/2 cup or 4 tsp
  • Milk -1/2 cup, ( more if you require)
  • Corn flour 1/2
  • Cardamom powder a pinch
For the Sugar Syrup
  • Sugar- 1/2 cup
  • Water enough to cover sugar.
  • Almonds and Pistachios finely chopped for garnish
Method 

For the cream sauce.

  • In a bowl, take the corn flour and add 2 rsp of milk and blend well to form lump less liquid. Keep it aside.
  • In a pan take the condensed milk and add the rest of milk. Bring to boil. When it starts to boil, simmer and slowly add the corn flour mix . it will thicken very fast so keep stirring continuously. If required the cream can be thinned by adding more milk or condensed milk. Keep it aside.

For the bread

  • Trim the sides and cut into two or four squares depending on how you want to serve.
  • Heat the pan, add 1 tsp oil. Once it's hot, place all the bread pieces and fry over slow flame. After a couple of minutes, sprinkle the rest of the oil. Flip to the other side. Once done, remove and keep it aside.
For sugar syrup.

  •  In a pan, take the sugar and water, bring to boil. Remove impurities if any.
  • Continue boling till you get a sticky syrup which will be 1 thread consistency. switch off the flames and remove.
  • Dip the fried bread into the sugar syrup and remove to a plate. When you are done with all the bread pieces, arrange in a plate.
  • Scoop a spoonful of condensed milk cream on each bread piece and garnish with finely chopped almond and pistas.
  • You can serve it both hot or chilled. 



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