5 from 15 votes
Shahi Tukda (Crisp syrup soaked toasts with Rabri pudding)
Shahi Tukda features crisp, oven-baked bread slices brushed with oil and soaked in a warm cardamom-scented sugar syrup. These golden toasts are served with a rich Rabri custard made from blended cashews, oat milk, and almond flour, gently cooked until thick. The final dessert is garnished with pistachios, combining textures of crisp bread and creamy pudding with fragrant spices like saffron and cardamom.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
4
Calories:
356 kcal
Course:
Dessert, Breakfast
Cuisine:
Indian
Ingredients
- 6-8 lices bread the edges removed and sliced into shapes that you prefer, your favorite
- 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 trands saffron
- 1 ½ cups oat milk
- 2 tablespoons almond flour
- 2 tablespoons bread omit for Glutenfree, crust of the bread slices that you sliced earlier
- pistachios chopped, for garnish
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.
Cup of Yum
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
- Soak the bread slices in warm syrup, not hot, to avoid oversaturation and sogginess.
- Use gluten-free bread to adapt the recipe for gluten-free diets.
- Toast the bread evenly to achieve crispness before soaking.
- The Rabri custard requires multiple blending and resting cycles to fully smooth the cashews.
Nutrition Information
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 356
% 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.