Today I am posting my 350 th post here. Happy to share this with all my friends. So I prepared this delicious dessert as a part of celebration. Enjoy this dessert to the fullest.
Shahi tukda is a very famous Indian dessert, where bread slices are fried in ghee, dipped in sugar syrup and served with Rabdi . I know, this dessert has lot of calories, but its ok to have delicious desserts, every now and then .( This is the way I ditch my conscious :) ).Traditionally, bread slices are deep fried in ghee, but here I have given the low calorie version. That is I have shallow fried the bread slices. I have given the recipe for Rabdi here . When you serve this to your guests, then you will hear many "oos " and "aas". Yes, this royal dessert can win many hearts.
Serves : 8 - 10
1. Bread slices - 6
2. Rabdi - 2 cups
3. Nuts - for garnishing
4.Ghee - 1/2 cup
For sugar syrup:
1.Sugar - 1/2 cup
2.Water - 1/2 cup
For preparing syrup:
* Take sugar and water in a pan. Bring it to boil . Turn the flame to medium low.
* After 5 to 6 minutes, it will reach one string consistency, that is, when we take the syrup between our thumb and index figure, it should form a string. Turn off the stove and let it cool for some time.
* Take the bread slices, trim the edges.
* Cut a bread slice into 4 triangles.
* Take a pan, and add 1/4 cup of ghee into the pan. Heat it for a minute.Now turn the flame to medium, we are going to shallow fry the bread slices in medium flame.
* Strain the excess ghee on a hand towel.
* Now slowly, dip the fried bread slices in the syrup on both the sides for a minute.
* Arrange the sugar syrup coated bread slices on a plate.
* While we are about to serve shahi tukda for guests, pour the rabdi over the sugar syrup coated bread slices. IF we pour the rabdi so early ,then it will become soggy. Enjoy this royal dessert.
* While dipping the bread in the sugar syrup, the sugar syrup shoul not be hot, if not the bread will become soggy and loose its shape.
* If the sugar syrup does not reach one string consistency, then bread will not hold its shape, while dipping it.
* Rabdi should be semi liquid , if not it will not spread on the bread.
* Since we have sugar in both rabdi and sugar syrup, always check the amount of sweetness we need . If not they may taste too sugary.
* You can cut the bread slices into your desired shapes.