Traditional Shahi Tukda Recipe - Hyderabadi Double Ka Meetha
Shahi tukda also known as double ka meetha is a delicious dessert made with ghee toasted bread dipped in a sugar syrup and topped with creamy rich rabri. It makes a great dessert for parties and is usually made during festivals like Eid Ul Fitr/ Ramzan.
Shahi Tukda Recipe is a delicious and yet simple sweet dish made with ghee roasted bread that is topped with a creamy kesar Rabri and nuts. The addition of spices like saffron and cardamom along with rose water, pistachios and almonds in the Rabri brings in delectable flavours and taste to the Shahi Tukda.
Serve Traditional Shahi Tukda Recipe - Hyderabadi Double Ka Meetha with a party meal of Nawabi Paneer Curry, Hyderabadi Vegetable Biryani and Tomato Onion Cucumber Raita.
You could also try some other Indian-styled desserts perfect for dinner parties like:
10 M
30 M
40 M
4 Servings
Ingredients
-
For rabri
- 2 liter Milk
- 3/4 cup Sugar
- 1 teaspoon Cardamom Powder (Elaichi)
- Saffron strands , a few
- 1 teaspoon Rose water Ingredients for Sugar Syrup
- 1/4 cup Sugar
- 1/4 cup Water
- 1/2 teaspoon Cardamom Powder (Elaichi)
- 1 tablespoon Rose water Other ingredients
- 10 Whole Wheat Brown Bread
- Ghee , for toasting
- 2 tablespoons Whole Almonds (Badam) , chopped, for garnish
- 2 tablespoons Pistachios , chopped, for garnish
How to make Traditional Shahi Tukda Recipe - Hyderabadi Double Ka Meetha
To begin making Traditional Shahi Tukda Recipe - Hyderabadi Double Ka Meetha we will first make the rabri.
Into a saucepan add milk, sugar and saffron strands.
Stir to combine and bring the mixture to a brisk boil. After boiling for a few minutes turn the heat to low and simmer the milk mixture stirring continuously until it is reduced to three fourths of its original quantity.
The condensation will cause the cream from the milk to settle on the sides and bottom of the pan. It's important to keep scraping down the cream and adding it back to the condensing milk.
The mixture will begin to thicken and get a creamy texture. It is important to make sure towards the end of the condensing process to be close to the stove monitoring the milk and stirring it continuously.
Note: The last stages are when the condensed milk can get burned at the bottom of the pan and completely alter the taste of the rabri. Hence it is extremely crucial to ensure you stay close to the pan and keep stirring.
Once the milk has reduced to half of its original quantity, turn off the heat. Now add the cardamom powder and the rose water to the rabri and stir well to combine. Keep aside.
Into a saucepan add water and sugar. Stir util the sugar dissolves. Allow the sugar syrup to boil for a few minutes. Add the cardamom powder and rose water, stir and turn off the heat.
Trim the edges of 6 bread slices and cut them diagonally.
Place them on a preheated pan in batches.
Drizzle ghee generously over the bread and flip the bread and toast it on the tawa until it golden and crisp on both sides. Once done remove the bread from the pan and keep aside.
Dip the fried bread slices in the sugar syrup, drain and arrange it on the serving dish. Pour the rabri over the bread slices and garnish with the chopped almonds and pistachios. Serve Shahi Tukda immediately.
Serve Traditional Shahi Tukda Recipe - Hyderabadi Double Ka Meetha with a party meal of Nawabi Paneer Curry, Hyderabadi Vegetable Biryani and Tomato Onion Cucumber Raita.
