Shahi Tukda With Irish Cream Whisky: An Easy Festive Dessert Recipe
Shahi tukda is a traditional Indian dessert made from bread and rabri. It is a creamy dessert, topped with nuts and bread fried in ghee. The dish is served with spices like saffron cloves and cardamom. Sahi tukda dessert is velvety sweet, with a hint of nuttiness and earthy flavour.
It is a beginner-friendly recipe that can be made and customised according to various preferences. It requires no hassle of prep and can be made within a few minutes for a huge gathering with accessible pantry ingredients. Get to know how Saloni Kukreja makes one of the easiest Shahi tukra deserts with a modernised twist.
Shahi Tukda Recipe With Irish Cream Whisky
Ingredients
4 slices white bread
60 ml ghee for frying
Sugar Syrup
120 ml water
100 ml sugar syrup
3 cardamom pods
Pinch of saffron
Rabri
360 ml milk
10 ml cornflour mixed with 30 ml milk
120 ml milk powder
15 ml sugar syrup
5 ml instant coffee powder
30 ml Baileys Irish cream
Garnish
Rose petals
Pistachio flakes
Edible gold leaf
Method
To get the desired texture, start by slicing the bread into uniform pieces that are neither too thick nor too thin. In a pan, pour 60 ml of ghee over medium flame until it melts evenly. Fry bread slices till golden brown, turning them over to make sure both sides are equally crisp. When finished, take them out of the pan and place them on a paper towel to soak up any extra ghee.
In a saucepan, mix 100 ml of sugar syrup with 120 ml of water. Bring the mixture to a gentle simmer after adding three cardamom pods and saffron. As the sugar dissolves completely, stir occasionally to mix the flavours. Remove the syrup from the flames as soon as it thickens a little, then pour it over the slices of fried bread, making sure that each slice is covered with the aromatic syrup.
Pour 360 ml of milk in a pot over medium flame and stir in 120 ml of milk powder to make the rabri. Allow the mixture to slightly decrease while stirring constantly to prevent lumps. Stir until everything is fully blended, then add 5 ml of instant coffee powder and 15 ml of sugar syrup.
To make a smooth slurry, combine 10 ml of cornflour and 30 ml of milk in a different bowl. To avoid lumps, slowly add this slurry into the simmering milk mixture while stirring continuously. Cook the rabri until it thickens and becomes creamy and smooth. Take off the stove and let it cool fully.
Pour 30 ml of Baileys Irish cream into the rabri once it has reached room temperature. Gently mix to incorporate the cream's silky, whisky-infused flavours. To serve, place the slices of bread soaked in syrup on a platter, cover with Irish cream rabri, and decorate with pistachio flakes, rose petals, and edible gold leaf.
Shahi tukda can also be served as a filling sweet snack on occasion instead of serving pastries. You can also add a variety of other garnishes, like caramel sauce or chocolate drizzle, for more flavour.
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