This recipe for shahi tukda is minus the enormous amount of sugar and ghee that are usually called for in typical shahi tukda recipes. Its not like we are “low sugar” fanatics or we like to avoid ghee – only we can’t fathom why we should use quantitites like that for making a dessert which is just enough to serve a small family.
Mysoor Pak is the richest high calorie sweet that we make at home. We make Mysoor Pak may be once or twice in a year – it involves about 2 1/2 cups of sugar and 3 cups of ghee – for 50 pieces of the sweet, with each piece constituting one serving. We don’t get the point of frying bread in ghee – it doesn’t enhance richness in any way – one might as well consume ghee neat. We don’t get the point of adding a cup of sugar for what may work to at best 4-5 servings.
The Shahi tukda at home is not high on sugar or ghee – the richness of the sweet comes from the thickened milk, the bread soaking in it and a handful of nuts. It makes for a good evening snack as well as a quick yet rich dessert for guests. It involves very little time and effort and the results are delicious.
Makes: 3-4 servings
- Milk – 1/2 litre
- Sandwich Bread – 4
- Sugar – 1 1/2 tbsp
- Saffron – a few strands
- Nuts of choice (Almonds/ Pista/ Cashew) – 1/4 cup (sliced)
- Ghee – 1 tsp (optional for toasting bread if one is using a tawa)
- Put milk to boil in a heavy botommed pan. Simmer until milk thickens and is reduced to about 2/3rd of original quantity. Stir in between to break the creamy layer on top. Add sugar and saffron to the milk after it thickens.
- Toast the bread using a toaster or toast on a tawa by smearing ghee on both sides of the bread. Simmer for 2 – 3 minutes until the bread absorbs some of the milk and the dessert is of spoonable consistency. Top with sliced nuts.
Serve hot or cool to room temperature, refrigerate and serve chilled.
Shahi tukda – for the Recipe Marathon
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