Shahi Tukda Punjabi Bread Dessert

Method

1. 1

   Make the rabdi (reduced milk) first: Bring 500 ml full-fat milk to a boil in a wide heavy pot. Reduce to medium-low. Cook stirring every 3 minutes for 25 to 30 minutes until the milk reduces to about 1/3 its original volume and becomes thick, with cream layers on the sides. Add sugar, saffron milk and cardamom. Stir. Keep warm.

2. 2

   Make the sugar syrup: Combine 1/2 cup sugar and 1/2 cup water in a small pan. Heat until sugar dissolves. Bring to a boil. Cook 3 minutes. Add cardamom powder and rose water. Keep warm.

3. 3

   Fry the bread triangles: Heat ghee or oil in a flat pan on medium. Fry the bread triangles for 1 to 2 minutes on each side until golden and crispy on both sides. Drain on paper towels.

4. 4

   Soak bread in sugar syrup: While still hot, dip each fried bread triangle in the warm sugar syrup. Let it soak for 30 seconds on each side — the bread will absorb the syrup and become moist with a light sweetness.

5. 5

   Arrange on a serving plate: Lay the syrup-soaked fried bread triangles on a flat serving plate in a single layer.

6. 6

   Pour rabdi over the bread: Spoon the warm thick rabdi generously over each bread triangle. The rabdi should cover the bread and pool around the edges.

7. 7

   Garnish: Scatter sliced almonds and pistachio over the top. Add a few more saffron strands for colour.

8. 8

   Let it soak briefly: Let the assembled shahi tukda rest for 5 minutes before serving — the bread absorbs some of the rabdi during this time.

9. 9

   Serve warm or cold: Shahi Tukda can be served warm (with warm rabdi) or chilled (refrigerated for 1 to 2 hours). Both versions are good.

10. 10

    Serve: Serve 2 to 3 bread triangles per person with the rabdi sauce poured around them.

11. 11

    Note: Shahi Tukda (shahi = royal, tukda = piece) is a dessert from the Mughal culinary tradition that became embedded in the festival food of Punjab and Uttar Pradesh. It is made for Eid celebrations in Muslim households and at Hindu weddings. A very similar preparation in Hyderabad is called double ka meetha. The combination of crispy fried bread with thick saffron-scented milk is found across many cultures that had contact with the Mughal court.