A very rich dessert which has its roots in Pakistani cuisine.
I call it my “recycle-able” dessert. Last week I made Gulab Jamun, my kids and husband polished off all the gulab jamuns but a whole lot of sugar syrup (chaashni) was left over. My nani would always come up with ideas to re-use the sugar syrup….although Shahi Tukda never made it to her list,she would make simple sweet roti/bread also known as “Dashmi” in Marathi or some simple “Shaankar-paala” (Shakkar Paara as known in the North). I decided to re-use the sugar syrup to make Shahi Tukda…..Needless to say, my family loved it.
The best part about this dessert is that you can make all the preparations well in advance. Just assemble it before the guests arrive.
So Here goes the recipe…
For the Bread:
- Bread (Cut in triangles): 10-15 Pcs
- Ghee for frying
- Deep fry the Bread pieces in Ghee or
- Roast the Bread on a tawa with 1 tbspn of Ghee till it is golden brown.
For the Sugar Syrup:
- Re-use from your left over gulab jamuns or
- Take 1/2 cup Sugar + 2-3 tbspn Water.
- Boil it till it reaches thick syrupy consistency.
For the Rabdi:
- Milk: 1 ltr
- Elaichi/Cardamom powder:1 tea spoon
- Sugar: 2-3 tbspn
- Saffron : few strands
- Boil the full fat milk on low heat till it reaches a thick consistency.
- Add Ealichi/Cardamom powder
- Keep stirring occasionally.
- In a small bowl soak some saffron strands in 2-3 tbspn of hot milk.
- Add the soaked saffron in the Milk.
- Lastly add sugar and give it a good stir.
- Turn off the stove.
- Dunk the Bread in the sugar syrup (This step can be done a few hours in advance)
- Arrange the bread slices on a serving plate.
- Pour the Rabdi over the bread.
- Garnish it with Almonds, Pistachios and Saffron strands.
- You can fry the bread pieces and store in an air tight container for at least 1-2 days. They will remain crispy.
- Even the Rabdi can be made well in advance.
- You can recycle you leftover mithai like kaju katli or moti choor laddoos by crumbling them and adding them to the milk while making Rabdi. It not only gives a better taste to the rabdi but also thickens the milk it faster.
- Use at least a day old bread as fresh bread soaks up lot of ghee.
- Keeping the Rabdi less sweet helps maintain the balance of the dish.
- Can be served at room temperature or hot bread & cold rabdi.