Shahi tukda

As you all must be aware about month of Ramadan and it’s importance.

We have almost finished half of the holy month Ramadan… and I would like to explain it in short as what actually it is and how do we practice fasting.

Ramadan is the 9th month of Islamic calendar. It is the scared month of Islam, as in this month Allah had revealed the holy book of Quran, as a guidance for mankind. During Ramadan we seek mercy and forgiveness from Allah.

Muslims all over the world observe fast from dawn to sunset, we refrain from all pleasures of material world along with water and food.

We begin our fast by eating suhoor before sunrise and break our fast with iftar at sunset. Normally we break our fast with dates and water but followed with all the delicacies 😋😋

So the daily my hubby and daughter look forward for special iftar and I love to see them relish it. Normally my husband is not a fussy eater neither does he make demands for special dishes.

But yesterday was different,

In Qatar there is urdu radio channel, during Ramadan it has amazing programmes regarding teachings of islam and quran.

Along with all this teachings in afternoon there is one program is Ramadan ke pakwaan. And unfortunately on the way back from office, my hubby happened to hear it. And guess what recipe did the chef share.. yes Dynamite prawns and Shahi tukda 🤦🏻‍♀️🤦🏻‍♀️

Phir kya tha on his adamant demand i had told make both dishes for iftar.

Though i had made Dynamite prawns many times but Shahi tukda I would be making it for the first time. But i knew the recipes very clearly as my mom always made it during special occasions.

Here is the recipe of Dynamite prawns

Shahi tukda consist of deep fried bread, (thicker the slice its better) soaked in sugar syrup and then topped with sweet rabdi.

Ingredients:

8 slice white bread

1 cup Sugar

3/4 Water

1/4 tsp Cardamom powder

1/4 tsp food colour

A pinch of Saffron

Ghee/Oil

Ingredients for rabdi

2 cup milk

1 cup milk powder

1/2 cup condensed milk

1/2 cup Khoya

2tbsp sliced almonds

2 tbsp sliced pistachios

1/4 tsp cardamom powder

A pinch of saffron

Method:

Boil milk, milk powder, cardamom powder and let it simmer for 15 -20 minutes

By now the milk would have reduced little then add crumbled khoya, let it cook for another 10 minutes.

Finally add saffron, condensed milk, sliced nuts ( keep some aside for garnish) and stir. Cook for 2-3 minutes. Its done.

If you want danedar rabdi the add 2 fresh white bread crumbs along with khoya.

Method Shahi Tukda:

Remove bread edges and cut bread in any shape you like. I use cookie cutter to make circles.

In deep thick bottom pan add sugar, cardamom powder and water. Bring it to boil and let it simmer to make one string syrup. It will approximately 8-10 minutes. Add food colour though it optional.

In a frying pan heat ghee/ oil for frying bread slices. Once the ghee is hot reduce the flame to medium low.

Fry the bread slices one by one in low heat until it is golden brown. Place it on kitchen towel to soak up excess ghee/oil.

Now that all three elements are ready. Fried bread, sugar syrup and rabdi, lets assemble our dessert.

You can assemble individual portions or assemble in one serve ware to share. Take a beautiful serve ware to set the shahi tukda.

Add fried bread slices to sugar syrup for a minute don’t leave it for long time.

Arrange slices in a serving dish. After arranging one layer pour rabdi on top.

Repeat the layer of fried bread on top and the pour the remaining rabdi on top.

After some time the bread will soak up most of the rabdi. Garnish with sliced nuts and drizzle from sugar syrup for some colour.

If you have silver warq put that as well.

Place it in fridge to chill.

For other Mughlai dessert below is the link from some of my blogger friends

Meethe chawal

Sheer kurma

Carrot halwa

Shahi tukda was always a big hit at my mom’s place and trust me it was equally loved by my hubby and daughter. Easily I can say its a crowd pleaser dessert.