Mughlai Shahi Tukda
Duration: 1 hour
If there is one dessert that really fascinates me, it is India’s take on the humble bread pudding – “Shahi Tukda”(or the royal piece).
It is believed that this tempting dessert has its roots in the Middle Eastern bread puddings ‘Eish es Serny’ and Egypt’s ‘Um Ali’, and apparently it came to India with the Mughal Emperor Babur in the 16th century.
Whatever might be its origin, this ghee-fried, sugar-soaked bread, covered in thick rabdi and nuts is truly a royal treat for the taste buds.
- 8-10 slices of bread
- 4-5 tbsp ghee
- 1/3 cup sugar
- 2 tbsp chopped almonds
- 2 tbsp chopped cashews
- 2 tbsp chopped pistachios
- Prepare rabdi at home. Remove from flame and chill it.
- Trim the crust of the bread. Cut each slice of bread intro triangles.
- Heat ghee in a pan.
- Shallow fry the bread pieces until crisp and golden brown.
- Soak the bread in sugar syrup (you can skip this step if you prefer it less sweet).
- Place bread pieces on a serving dish. Pour the chilled rabdi on top and garnish generously with nuts.