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Hahi tukda how to#
This is an amazing way to thicken the milk quickly. How to make Shahi Tukda-Shahi Tukra (with Condensed Milk), a popular sweet is a royal treat to taste buds at anytime.
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Serve chilled.Bread: You can use any kind of bread but white bread tastes the best. Sprinkle with the chopped almonds and silver leaf, if using, for a special occasion. Chill overnight so that the bread softens. Leave the milk to cool and thicken for 15 mins, and then spoon it over the bread. Turn the heat to medium and reduce the milk left behind in the pan for a few mins, stirring all the time until creamy – it should have the consistency of double cream. These days breads are not just used eaten with jam & butter.Bread sweet recipes like shahi tukra or bread dahi bhalla also a great way to use.
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You can make it every time you have a bit of bread or rabri left over.It is delectable and super yum.One of the desserts which combine both the crispness of bread and the mushy creamy rabri. Soften the bread over a low heat for 2-3 mins, then remove with a slotted spoon and arrange in a single layer on a serving plate. Shahi tukda is a royal dessert and easy one too surprisingly. Arrange the milk syrup soaked bread slices neatly in a serving tray. With the help of a spoon coat the bread slice evenly. Now, dip the bread slices in the milk syrup. Fry from both sides till it gets nice golden brown in color and crisp. Stir in the saffron and its soaking water, and enough rose water to lend a soft floral flavour.Īdd the fried bread in a single layer to the creamy milk – you will probably need to do this in two batches. Heat ghee in a deep pan, fry the bread slices on medium heat. Enjoy a classic Mughal dessert of fried bread slices, steeped in sweetened cardamom milk, scented with saffron and rosewater and topped with chopped nuts. Mix a ladleful of hot milk with the cream in a bowl, then pour it back into the pan. Once it comes to a boil, turn the heat to medium, and continue cooking the milk for about 15 mins, stirring often, until it's reduced by half. Heat the milk and ground cardamom mixture in a wok or karahi over a medium-high heat, stirring occasionally. Once the oil reaches 180C, or when a cube of bread browns in 30 seconds, carefully add the bread slices in batches, and cook until golden on both sides. Pour the oil in a high-sided frying pan, until it's 2cm deep, and place over a medium heat. Remove the crusts from the bread and cut the slices in half diagonally. Meanwhile, grind the cardamom seeds to a powder with the caster sugar using a pestle and mortar. Put the saffron in a small bowl with 2 tbsp warm water and set aside for 1 hr.