SHAHI TUKREY – A quintessential dessert!

The thought of having shahi tukrey is always exciting. Fried piece of bread topped with crushed dry fruits, soaked in a well-prepared sweetened rabri melting in your mouth is just extraordinary. Isn’t it? Yummmm

I don’t know why but I never attempted preparing these in my kitchen until last week. Every time I ended up making something else whenever I used to think about making shahi tukrey. Strange! Anyways, last week I knew this is IT. I have to try this yummilicious dessert, it’s NOW OR NEVER. Lol :p

As always I jumped in the valley of Google in search of the most foolproof recipe everrr. After browsing through several recipes I decided in favour of Food fusion’s version. It looked simple, easy and authentic just the way I wanted. So, without altering it at any stage I replicated it as it is unlike my normal style.

Taste Test: One-word ‘DELISH’. HI was blown away with this (yet another) successful try. He is now asking me to make more. Haha

Pasting the recipe below for you guys.

About Shahi Tukrey: A delicacy consisting of fried pieces of bread soaked in a well-prepared sweetened rabri (milk mixture) topped with dry fruits. It’s roots are connected to the Awadhi cuisine and the dish is believed to be travelled with Babur in the 16th century – a decadent, desi version of the bread pudding which was conceived and crafted during the Mughal era.

Inspired By: Food Fusion

Rating:

Cuisine: Pakistani/Indian/Desi

Course: Dessert

Serves:	10-12	Ease Level:
Prep + Assembling Time:	15 mins	Quickness:
Cooking Time:	40 mins	Sweet Level:

Above ratings are out of 5, with 5 being the ‘most’.

GET:

Cooking spoons
Saucepan
Cooking pot
Frying pan
Serving dish(es)

SET:

For Thickened milk (Rabri):
Milk 1 litre
Sugar 3-4 tbsp or to taste
Green cardamom powder ½ tsp
Saffron strands 1-2 pinch
Cream ¾ cup

For Sugar syrup:
Water ½ cup
Sugar ½ cup
Green cardamom powder ½ tsp
Rosewater ¼ tsp

For Bread Slices:
Oil for frying
Bread slices 10-12

For Assembling:
Almonds chopped 2-3 tbsp (for garnishing)
Pistachios chopped 2-3 tbsp (for garnishing)

GO:

For Thickened milk (Rabri):
In a saucepan, add milk and sugar, mix it.
Add green cardamom powder, mix well.
Now add saffron, cook on low flame until milk thickens (20-30 minutes) and keep stirring in between until milk is reduced to desired thickness.
Add cream and give it a good mix.
Remove from heat and set aside.

Sugar syrup:
In a saucepan, add water and sugar, cook until it comes to a one string consistency.
Add cardamom powder and stir, cook until sugar syrup is thickened.
Add rosewater, mix it and cook for 1-2 minutes, remove from flame and set aside.

Bread Slices:
Trim the brown sides of the bread, cut to triangles or any shape of your choice.
Heat oil in a deep fry pan and fry the bread slices in the hot oil until light brown, drain on a plate lined with paper towels.
If you don’t want to fry, just toast them until crispy.

Assembling:
Now dip the bread slice in the sugar syrup for 10-15 seconds.
Arrange the sugar syrup coated bread pieces in a dish, pour the thickened milk (rabri) on the sugar-coated bread slices.
Garnish with almonds and pistachios.
Serve and enjoy- hot or cold (the way you like).

MY TWO CENTS:
Cook the milk mixture on low flame/heat and keep stirring with a spoon.
Adjust the sweetness to suit your taste buds.
You can add condensed milk in place of sugar.
Do not cook the mixture rigorously after adding cream or else the oil will come on top.
Avoid ignoring while it is in the process or else it will result in sticking at the base which in turn will give a burnt smell that is why I am emphasizing on ‘stirring’ the most.
You can use any kind of dry fruits for garnishing.
The consistency depends on you, I like my mixture to be more on the thicker side so I cooked it for a longer period. Do keep in mind that it gets thicker upon chilling.
You can perform the steps in parallel to speed up the process.