Shahi Tukra or Tukda ( Lucknow Style )
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5
3 reviews
Excellent
Shahi Tukra or Tukda ( Lucknow Style )
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Tender fried pieces of bread dipped in sugar syrup and then left to soak up a sweet and thick milk mixture. With hints of cardamom and nuts, this is a decadent, delicious yet easy dessert!
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Ingredients
- 14 white bread cut diagonally or vertically, milk bread, sliced
- 3 Liters milk for rabri
- 2 cups milk extra
- 1 ¾ cups sugar
- neutral cooking oil for frying the bread, generic cooking oil
- 5 egg yolk
- ¼ teaspoon yellow food coloring
- almond for garnishing
- pistachio for garnishing
Instructions
- In a bowl, whisk together egg yolks and 2 cups of milk using a hand mixer untilwell combined.
- Cut each bread slice in half and dip in the egg yolk mixture.
- Heat oil in a frying pan and shallow fry the bread slices in batches until they are goldne brown.
- Place the fried bread on kitchen paper to drain excess oil.
- In a separate large pot, boil 3 liters of milk on medium heat for about half an hour. Keep stirring occasionally, until it reduces and thickens.
- Add the yellow food color to the milk rabri.
- Arrange the fried bread slices evenly in a deep pot or lagan. Pour the boiled and thickened milk over the bread slices. Reserve 1 cup of milk for later use.
- Cook the milk and bread on medium flame, continuously spooning the milk mixture over the bread slices for even soaking and cooking.
- Cook for about 30 to 40 minutes, or until it thickens to a creamy consistency.
- In the reserved 1 cup of milk, add 1 and ¾ cups of sugar. Cook until the sugar dissolves completely.
- Pour this sweetened milk mixture over the bread slices.
- Cook it further, until the milk becomes thick, creamy, and almost dry.
- Once cooked, remove Shahi Tukre from the heat and allow it to cool.
- Refrigerate until chilled. Before serving, garnish with chopped almonds and pistachios then serve Shahi Tukray cold.
Equipments used:
Notes
- You can use stale white milk bread for this recipe.
- If you have fresh bread, place it in the toaster or leave it in the sun for half an hour to dry out.
- Cooking the milk on a low flame till it thickens is crucial for the recipe as it adds flavor and richness.
- Shahi tukre should always be served cold.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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