Perfect Shahi tukda recipe in 10 minutes, no condensed milk, no rabri, no khova, no milk powder, no custard powder and no malai. Instant shahi tukra with only 1/4 litre of milk. The step-by-step procedure with a detailed video recipe.
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When we heard about Shahi Tukda it takes a lot of time to make khova, rabri or condensed milk. Try Shahi Tukra in this way and save time and I am sure you love both cooking and eating this sweet. Simply blend the cashew nuts along with the almonds, then mix them into the boiled milk which works as an instant rabri. This makes the sweet extraordinary taste and an instant milk mixture make our shahi tukda more delicious.
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There are so many ways to make shahi tukra sweet recipes but this method makes your cooking easy. Always refrigerate and serve shahi tukda for a super taste. This taste like ice cream which simply melts in your mouth.
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Tips for perfect shahi tukda recipe:
- Cut the edges of bread slices to avoid extra crispiness.
- Set the bread slices in the open air for a few minutes.
- If the bread slices are a little bit dry outside then they will absorb less oil.
- Add the blended cashew nut paste to the milk and make sure there are no lumps.
- No need to reduce the milk just boil it and switch off the fire.
- Adjust the ghee and oil to shallow or deep frying the bread slices.
- Stir well until the sugar dissolves and just boil the syrup.
- Can dip the slices into syrup and then place them on a plate.
- Refrigerate and serve the shahi tukda for a better taste.
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Shahi tukda recipe video:
Shahi tukda recipe card:
Perfect Shahi tukda recipe in 10 minutes, no condensed milk, no rabri, no khova, no milk powder, no custard powder and no malai. Instant shahi tukra with only 1/4 litre of milk.
- Bread slices – 7
- Ghee – 1/2 cup
- Oil – 1/2 cup
- Cardamom(elachi) – 3
- Fennel seeds(saunf) – 1 tablespoon
- Clove(laung) – 1
- Cinnamon(dalachini) – 1 small stick
- Cashew nuts(kaju) – 1/4 cup
- Chopped almonds(badam) – 1 tablespoon
- Milk – 1/4 liter(full cream)
- Sugar – 2 tablespoons
- Green food colour – 2 pinches
- Sugar – 1/2 cup
- Water – 1/4 cup
- Vinegar – 1 tablespoon
- Vanilla essence – 1/2 teaspoon
- Chopped cashew nuts – 1 tablespoon
- Chopped almonds – 1 tablespoon
- Tutti frutti – 1 tablespoon
- Pumpkin seeds – 1 teaspoon
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Remove the edges of 7 bread slices and cut them into a triangle shape.
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Set the bread slices in the open air for a few minutes.
-
If the bread slices are a little bit dry outside then they will absorb less oil.
-
Meanwhile, let us make an instant cashew paste and milk mixture which are the secret ingredients of this recipe.
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Take a blender add 3 cardamoms(elaichi), and 1 tablespoon of fennel seeds(saunf).
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Add 1 clove(laung), 1 small cinnamon stick, 1/4 cup of cashew nuts and 1 tablespoon of chopped badam.
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Pour little water and blend to a smooth paste set aside.
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Now pour 1/4 litre of full cream milk and bring to a boil.
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Add the blended cashew nut paste and mix well without lumps.
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Add 2 tablespoons of sugar and 2 pinches of green food colour.
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Dissolve sugar and bring it to a boil.
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No need to reduce the milk just boil it and switch off the fire.
-
Because of Cashew paste milk will thickens when it cools.
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Add 1/4 cup of ghee and 1/4 cup of oil into a pan.
-
Place the bread slices, adjust the fire medium to high flame and fry them.
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Fry both sides of the bread slices until they turn golden in colour.
-
Remove the excess oil from bread slices and take them into a plate.
-
Adjust the ghee and oil to shallow or deep fry the remaining slices.
-
Add 1/2 cup of sugar and 1/4 cup of water in a pan.
-
Add 1 tablespoon of vinegar and 1/2 teaspoon of vanilla essence mix.
-
Stir well until the sugar dissolves and just boil the syrup.
-
Switch off the fire and take sugar syrup into a bowl.
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Place the fried bread slices on a serving plate or tray.
-
Pour the sugar syrup on the bread slices.
-
Can dip the slices into syrup and then place them on a plate.
-
Mix well milk and cashew paste mixture.
-
Pour on the bread slices and around the slices.
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Sprinkle 1/4 cup of chopped cashew nuts and almonds.
-
Sprinkle a tablespoon of tutti frutti.
-
Shahi tukda is ready to serve.
-
Can serve immediately or prefer to refrigerate and serve for a better taste.
-
Can refrigerate and serve for at least 4 days or more.
- Cut the edges of bread slices to avoid extra crispiness.
- Set the bread slices in the open air for a few minutes.
- If the bread slices are a little bit dry outside then they will absorb less oil.
- Add the blended cashew nut paste to the milk and make sure there are no lumps.
- No need to reduce the milk just boil it and switch off the fire.
- Adjust the ghee and oil to shallow or deep frying the bread slices.
- Stir well until the sugar dissolves and just boil the syrup.
- Can dip the slices into syrup and then place them on a plate.
- Refrigerate and serve the shahi tukda for a better taste.
Step-by-step procedure for shahi tukda recipe:
Shape the bread slices:
Remove the edges of 7 bread slices and cut them into a triangle shape.
Set the bread slices in the open air for a few minutes.
If the bread slices are a little bit dry outside then they will absorb less oil.
Meanwhile, let us make an instant cashew paste and milk mixture which are the secret ingredients of this recipe.
Mixing cashew nut paste with milk:
Take a blender add 3 cardamoms(elaichi), and 1 tablespoon of fennel seeds(saunf).
Add 1 clove(laung), 1 small cinnamon stick, 1/4 cup of cashew nuts and 1 tablespoon of chopped badam.
Pour little water and blend to a smooth paste set aside.
Now pour 1/4 litre of full cream milk and bring to a boil.
Add the blended cashew nut paste and mix well without lumps.
Add 2 tablespoons of sugar and 2 pinches of green food colour.
Dissolve sugar and bring it to a boil.
No need to reduce the milk just boil it and switch off the fire.
Because of Cashew paste milk will thickens when it cool.
Frying bread slices:
Add 1/4 cup of ghee and 1/4 cup of oil into a pan.
Place the bread slices, adjust the fire medium to high flame and fry them.
Fry both sides of the bread slices until they turn golden in colour.
Remove the excess oil from bread slices and take them into a plate.
Adjust the ghee and oil to shallow or deep fry the remaining slices.
For 7 bread slices, it requires 1/2 cup of ghee and 1/2 cup of oil.
Making sugar syrup:
Add 1/2 cup of sugar and 1/4 cup of water in a pan.
Add 1 tablespoon of vinegar and 1/2 teaspoon of vanilla essence mix.
Stir well until the sugar dissolves and just boil the syrup.
Switch off the fire and take sugar syrup into a bowl.
Making shahi tukda:
Place the fried bread slices on a serving plate or tray.
Pour the sugar syrup on the bread slices.
Can dip the slices into syrup and then place them on a plate.
Mix well milk and cashew paste mixture.
Pour on the bread slices and around the slices.
Garnish and serving:
Sprinkle 1/4 cup of chopped cashew nuts and almonds.
Sprinkle a tablespoon of tutti frutti.
Can also add pumpkin seeds, chopped pistachio or cherries.
Shahi tukda is ready to serve.
Can serve immediately or prefer to refrigerate and serve for a better taste.
Can refrigerate and serve for at least 4 days or more.
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