Shahi Tukra is an Indian sweet made with bread, thick milk and dry fruits, from the famous Awadhi cuisine, similar to another popular sweet called the Double Ka Meetha from Old Hyderabad State popularised during the Nizam rule.
Shahi Tukra or Shahi Tukda is a variation of Double ka Meetha. It is prepared during the festival month of Ramadan and Eid. This recipe also uses bread, thick milk and dry fruits.
Both Shahi Tukra and Double Ka Meetha are always confused or often interchanged in usage. However, there is a difference between these two dishes. Since I am always obsessed with finding out the roots of a dish, and in knowing the history, the way certain dishes are prepared, I took upon myself to read on these two dishes.
While I have eaten Double Ka Meetha in Hyderabad, I am haven’t tasted Shahi Tukra from UP. What I know about Shahi Tukra is what I have read in books. The double ka meetha that I have eaten from Hyderabad is a Bread Pudding, made with deep fried pieces of bread, soaked in sugar syrup and then soaked in thick milk garnished with nuts. It is very sweet and sugar overdose. You can check out my Double Ka Meetha to know how different it looks.
In fact, I must have had Double ka Meetha about 3 to 4 times in Hyderabad and many times from my Muslim colleague’s Uncle who runs a Biryani Outlet. So when I read about Shahi Tukra, it is surely not the same, though it uses the same ingredient and prepared exactly the same way.
Why am I talking so much about Shahi Tukra now? Well, this is my last sweet combo for the Combo Dessert theme for the week 4 of BM#88. We literally grew up eating Bread Halwa very frequently. Amma used to make Bread Halwa so often.
So while making bread halwa, she always deep fries the bread slices and soaks it in sugar syrup. Many times before it could end up as Double Ka Meetha or Bread Halwa, we used to eat it as such. The ghee fried crispy Bread slice was our favourite.
Of course, I can’t imagine myself eating that bread as it tends to be so sweet and oily. Having that in mind, I pan toasted with a mix of oil and ghee and the bread slice still ended up being very rich. For the milk soak, I made a thick rabdi and still have a dabba stocked for Hubby Dear. I have a different Shahi Tukda made with a custard cream and a quick version of Shahi Tukra, so finally comes the traditional method of this sweet. Enjoy!
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Shahi Tukra | How to make Shahi Tukda
For the Bread
4 Bread Slices
2 tsp Ghee
2 tsp Cooking Oil
For the Sugar Syrup
1/2 cup Sugar
Water as required
500 ml Milk
1/4 cup Sugar increase as required
3 tbsp Almonds
3 tbsp Pistas
For the Bread
Trim the sides and cut the bread slice into triangle.
Heat a nonstick pan, add ghee and cooking oil.
Cook the bread slices till crispy. Remove and keep aside.
For the Sugar Syrup
Take the sugar and water in a pan and bring to a boil.
Remove impurities and continue cooking to get a thick syrup. Thread consistency is not needed.
Dip the roasted bread slices into the sugar syrup till it gets coated well and remove right away.
Let it stand on a wire rack so that excess sugar syrup drips away.
Boil the milk and continue boiling till it reduces to half.
In intervals, keep gathering the cream that forms and break it back to the milk.
In the end when milk is almost its half, add the sugar and it it melt.
Once it cools down, you can refregerate.
Assembling Shahi Tukra
Place the roasted and sugar soaked bread slices on a serving plate.
Pour the Rabdi over it. Garnish with finely chopped nuts.