THE MAGICAL HANDS: SHAHI TUKDA / DOUBLE KA MEETHA

Shahi Tukda… This amazing 'Bread' dessert has a long history behind it. Being made from Malai to changing its phase to 'Bread', if you want to get the real taste of the dish then you must travel to its roots, the region of its origin which in my case was Lucknow. I have visited this city couple of times and each time it mesmerizes me. If (Varanasi) is said to be the city where people live by spirituality, then Lucknow definitely deserves to be known for its kebabs, biryanis and its desserts.Shahi Tukda’ also known as ‘Double ka Meetha’ is a delicious as well as indulgent delicacy, which can be prepared very easily at home without putting in much efforts. Interesting desert recipe is here....... ❤👩‍🍳

Ingredients:

Bread – 5-8 pieces

• Milk – 1 ½ cups

• Sugar – 1 ½ cups

• Kesar aka saffron – A few strands

• Cardamom Powder – Small pinch of powder

• Condensed Milk – ¾ cup

• Rose Water – 1 tsp

Procedure:

••First, slice down the hard corners of bread pieces (its your choice, i like crispy shahi tukda so i don't cut in my recipe) and then cut them into triangle shapes. Then heat the ghee / oil in a pan for deep frying and then add the bread pieces. Let them turn golden brown both the sides .

• Then take another pan and add whole milk. Then goes the equal quantities of sugar. After the milk gets boiled, you need to add saffron strands. This becomes your milk syrup…

• Now dip the fried bread pieces into the milk syrup and let them stay in the syrup until the bread absorbs the concoction fully.

• Then remove the bread pieces from the syrup and place them in the plate. While removing the bread from milk, take it such a way that two bread pieces stick together .

• Then dust a pinch of elaichi powder and crushed almond then strain the milk syrup and pour it into another pan.Now add the condensed milk to it to make an instant Rabdi.

• Take a few bread pieces and cut down them finely and then add those bread crumbs to the milk syrup. Then goes¼ tsp of cardamom powder and a few strands of saffron and the rose water. After the concoction gets boiled, add a few spoons of milk to make it into a loose cream like texture.

• Now, you need to spoon out the rabdi.

• That's it! Pour the milk rabdi on the bread slices and decorate your plate with badam beautifully.

• Allow the 'Shahi Tukda' to cool at least for 1-2 hours and then have the feel the delectable taste of this ultimate dessert.