Stuffed Shahi Tukda Recipe | Kitchenstagram
Shahi Tukda, a rich and indulgent Indian dessert, is a delectable Indian dessert that is steeped in history and tradition. The name, “Shahi” literally means “royal”, and this dish truly lives up to its regal moniker. A rich and indulgent sweet treat, Shahi Tukda has been cherished for centuries as a symbol of opulence and flavour in Indian cuisine. While traditional Shahi Tukda is a delight on its own, the addition of mawa or khoya and assortment of dry fruit filling takes it to a whole new level of richness and flavour.
Shahi Tukda, has its origins deeply rooted in the royal kitchens of India. It is believed to have been created during the Mughal era in India, a time when culinary innovation thrived. The Mughals, who were known for their refined tastes and love for Culinary extravagance, played a pivotal role in introducing and influencing various dishes in Indian cuisine, including Shahi Tukda.
The fusion of Shahi Tukda stuffed with mawa and dry fruits is a gastronomic masterpiece. It takes classic Shahi Tukda and elevates it to a level of indulgence that’s simply unparalleled. Mawa, a quintessential ingredient in Indian sweets is essentially reduced milk solids. It adds a creamy and fudgy texture to the dish, making it even more decadent. The dry fruits brings a delightful crunch and burst of natural sweetness to each bite. This mawa and dry fruit stuffed Shahi Tukda is a dessert fit for royalty, and it reflects the richness and diversity of Indian cuisine.
Shahi Tukda is considered a rich and indulgent dessert. It is often prepared and enjoyed during festivals and special occasions. It is a common feature in celebrations like Eid, Diwali, weddings and family gatherings. Shahi Tukda is a dessert that encapsulates the grandeur, history and cultural richness of Indian cuisine. Its journey from the royal kitchens of Mughal emperors to the homes and hearts of people across India speaks to its enduring appeal.
Ingredients
Rabdi:
500 ml Full-fat Milk
2 tbsp Condensed milk
2-4 tbsp Sugar
2 tbsp Mawa
1/2 tsp Cardamom powder
1 tbsp Saffron soaked Milk
Filling :
50 gram Mawa or Khoya
2 tbsp Sugar, powdered
2 tbsp Saffron soaked Milk
2 tbsp Almond, chopped
2 tbsp Cashew nuts, chopped
2 tbsp Raisins, chopped
1/2 tsp Cardamom powder
For Frying Bread:
6 nos. Bread slice
Ghee for deep frying
Garnish:
1 tbsp Slivered almonds
1 tbsp Slivered pistachios
1 tbsp Slivered cashew nuts
Rose petals
Preparation
Rabdi:
Bring the milk to boil in a sauce pan or deep pot, while stirring occasionally.
Keep boiling the milk till it reduces to half its quantity, while stirring.
Then add cardamom powder, condensed milk and sugar, mix well and cook on medium heat for 10-15 minutes, while stirring occasionally and scraping the sides of the pan.
Turn off the heat and keep aside.
For Filling:
Add the grated mawa in a pan, then add powdered sugar and fry on low flame for 2-3 minutes.
Then add saffron soaked milk and mix well.
Next add dry fruits and fry for 1-2 more minutes and turn off the heat and keep aside to cool.
Stuffed Bread :
Trim the crust from all the bread slices.
Dip the bread in water briefly, then gently squeeze out the excess water, flattening the bread in the process.
Place 1 tbsp mawa filling in the center of the bread and fold the bread over the filling and seal the edges. Repeat this same process for all the bread slices. Keep aside.
Frying the Bread:
Heat Ghee for deep frying.
Carefully place the stuffed bread slices into the hot ghee, fry the bread slices on medium heat.
Frying them until they turn golden on both the sides. Once they are golden, take them out and let them drain on a Paper towel to remove excess oil.
Shahi Tukda:
Arrange the fried breads on a tray and pour the Rabdi over the fried breads. Let the rabdi cover the breads.
Garnish Shahi Tukda with slivered almonds, pistachios and cashew nuts.
Sprinkle few rose petals.
Refrigerate Shahi Tukda for 2-3 hours before serving.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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