Shahi Tukda, aka Meetha Tukda is a Mughlai dessert that is extremely easy to prepare and a regular in muslim households. It is a must during festivals such as Eid and Ramadan, this can be made in advance and can be served chilled. When I came to Bangalore, this was introduced to me as ‘Double ka meetha’ a Hyderabadi specialty. They are quite similar, could be same. This is the best part about Indian cuisine, although every state has a distinct flavor and cuisine yet there are similarities.
My brother-in-law asked me few days back whether I know how to prepare this, taking cue from this I prepared it yesterday. Ramadan is going on and my folks look forward to one special dish everyday apart from the normal fare, yesterday it was Shahi Tukda. I called my mom just to know the exact process but she did not pick up and I had to make this for Iftaar, so I followed my instincts. It is very easy to prepare and vanishes in no time, everyone was too happy to gulp it down.
Preparation Time: 5 mins
Cooking Time: 15mins
Makes: 16 pieces
Bread slices- 8
Sugar- 1 cup
Water- 3/4 cup
Cardamom powder- 1/4 tspn
Saffron strands- few (optional)
Oil- for frying
Pistachio- for garnish (chopped)
1. Cut the edges of the bread from all sides. Cut the bread diagonally.
2. In another pan prepare the condensed milk, boil milk on low flame till it reduces in quantity. when it achieves pouring consistency but not very runny, add cardamom powder.
3. Fry the bread slices on medium flame until golden brown. Soak the slices on an absorbent paper to get rid of excess oil.
4. In another pan heat sugar with water, add saffron strands and make sugar syrup. Dunk the bread slices in the syrup.
5. leave the bread slices for a min or two, if you leave for long the bread will become too soft and break. Arrange the pieces in a serving plate.
6. Pour the earlier prepared Rabdi(condensed milk) over the Shahi Tukda.
6. Add chopped pistachios and serve warm or chilled.