Shahi Tukda (Crisp syrup soaked toasts with Rabri pudding)
User Reviews
5.0
15 reviews
Excellent
Shahi Tukda (Crisp syrup soaked toasts with Rabri pudding)
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Try Shahi Tukda - a royal dessert that’s easy to make! Baked buttered slices of bread soaked in cardamom-scented syrup and topped with custard.
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Ingredients
- 6-8 slices Your favorite bread the edges removed and sliced into shapes that you prefer
- 2-3 teaspoons oil or melted vegan butter
For the sugar syrup
- 2 tablespoons maple syrup
- 2 tablespoons sugar
- 1 green cardamom pod opened or 1/8 teaspoon ground cardamom
- 1 tablespoon water
- ½ teaspoon lime juice
For the Rabri custard
- 3 tablespoons cashews
- 1 teaspoon all purpose flour or use a gf blend
- 3 tablespoons sugar
- 7 strands saffron
- 1 ½ cups oat milk
- 2 tablespoons almond flour
- 2 tablespoons crust of the bread slices that you sliced earlier omit for Glutenfree
- chopped pistachios for garnish
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Instructions
- Slice the bread into triangles or circles or rectangles. Then place the bread in a baking dish or a parchment lined baking sheet.
- Brush the bread with oil or melted vegan butter all over and put it in the oven at 400F (205C) for 10-12 minutes or until the bread is starting to turn evenly golden. Remove the bread from the oven.
Make the sugar syrup.
- Add all of the ingredients to a skillet and bring to a boil. As soon as the mixture starts to feel slightly thick take off heat. It will take a minute or two after coming to a boil. Set the sugar syrup aside.
Make the custard.
- Blend all of the ingredients under custard until the cashews have broken down really well. I usually blend it for 1 minute then let it sit for 5 minutes and blend again, then repeat 2-3 times until the cashews have blended in really well.
- Add custard to a saucepan over medium heat and still and bring to a simmer until it thickens evenly. It will become an evenly thick custard. Taste and adjust sweet and set aside. If you like your Rabri thinner, add in 1/2 to 1 cup more non dairy milk, mix and bring to boil. Then take off heat.
- To assemble, take each of the toasted slices and dip it in the (now warm and not too hot ) sugar syrup on both sides, Or you can brush the sugar syrup on both the sides. Then plate the bread on serving dish or individual plates.
- Repeat for all the bread sliced. Then top them with a generous helping of the custard. I usually put some on the center of bread slices, Sprinkle with chopped pistachios for garnish and serve immediately.
- Keep all of these 3 things separate until you’re ready to serve. You can warm up the sugar syrup a little bit then brush on the toast, then top with the custard whether warm or cold and serve.
Notes
- The sugar syrup might thicken too much on cooling completely, so soak when the syrup is warm. Don’t dip the bread into very hot syrup. Wait for 3-4 mins then dip.
- To make this Glutenfree, use Glutenfree bread.
Nutrition Information
Show Details
Calories
356kcal
(18%)
Carbohydrates
59g
(20%)
Protein
9g
(18%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Sodium
281mg
(12%)
Potassium
223mg
(6%)
Fiber
4g
(16%)
Sugar
31g
(62%)
Vitamin A
195IU
(4%)
Vitamin C
2mg
(2%)
Calcium
216mg
(22%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Calories | 356kcal | 18% |
| Carbohydrates | 59g | 20% |
| Protein | 9g | 18% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 281mg | 12% |
| Potassium | 223mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 31g | 62% |
| Vitamin A | 195IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 216mg | 22% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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