Rose Flavoured Shahi Tukda Recipe
A vegetarian Hyderabadi recipe with whole wheat brown bread, ghee - for shallow frying, tablespoons sugar. Ready in 30 min, serves 2.
Curated byKavya Sharma🇮🇳
Instructions
23 steps- 1
To begin making Rose Flavoured Shahi Tukda Recipe, we will first make the rabri for this dish
rose water(1 teaspoon)rose essence - few dropsrose petals - to garnish - 2
*For the Basundi/Rabri To begin making the Basundi Recipe, we will first have to condense the milk
liter milk(2) - 3
To do this, place the milk on high heat over a heavy bottomed saucepan and bring it boil
liter milk(2) - 4
Add the sugar and stir continuously until the sugar dissolves
tablespoons sugar(2)sugar(3/4 cup) - 5
Once the sugar has dissolved and the milk is boiling vigorously for a few minutes reduce the heat to low and simmer the milk mixture stirring continuously until it is reduced to three fourths of its original quantity
tablespoons sugar(2)liter milk(2)sugar(3/4 cup) - 6
The condensation will cause the cream from the milk to settle on the sides and bottom of the pan
liter milk(2) - 7
Its important to keep scraping down the cream and adding it back to the condensing milk
liter milk(2) - 8
The mixture will begin to thicken and get a creamy texture
- 9
It is important to make sure towards the end of the condensing process to be close to the stove monitoring the milk and stirring it continuously
liter milk(2) - 10
The last stages are when the condensed milk can get burned at the bottom of the pan and completely alter the taste of the basundi
liter milk(2) - 11
Note Again: During the process of condensation of the milk, keep stirring the cream that keep forms, as it will stick to the sides and bottom of of them pan, while stirring keep scrapping down the sides and bottom to prevent burning of the cream
liter milk(2) - 12
Once the milk has reduced to half of its original quantity, turn off the heat
liter milk(2) - 13
Add the rose essence and mix
rose water(1 teaspoon)rose essence - few dropsrose petals - to garnish - 14
Transfer the Basundi (Rabri) to a serving dish and allow it to cool before you can refrigerate for 3-4 hours
- 15
*For the Shahi TukdaCut each bread slice into 4 triangles
whole wheat brown bread(4) - 16
Heat a saucepan on medium flame, add ghee, and place the bread triangles
whole wheat brown bread(4)ghee - for shallow frying - 17
Shallow fry on both sides till you get a deep golden colour
ghee - for shallow frying - 18
Remove from the pan and set aside
- 19
In another pan, combine sugar, water and rose water and bring to a single boil
tablespoons sugar(2)water(1 tablespoon)rose water(1 teaspoon)sugar(3/4 cup)rose essence - few dropsrose petals - to garnish - 20
Turn off the flame
- 21
Dip the fried bread slices in the sugar syrup, drain and set aside
whole wheat brown bread(4)tablespoons sugar(2)sugar(3/4 cup) - 22
To serve, in a platter, pour the thick rabri and place the shahi tukda bread slices over it, garnish with pistachios and fresh or dried rose petals
whole wheat brown bread(4)rose water(1 teaspoon)rose essence - few dropsrose petals - to garnishpistachios - finely chopped - 23
Serve Rose Flavoured Shahi Tukda Recipe after a scrumptious meal of Hyderabadi Khatti Dal Recipe (Hyderabadi Tangy Lentil Curry), Homemade Butter Naan Recipe, and Hyderabadi Bagara Baingan Recipe
rose water(1 teaspoon)rose essence - few dropsrose petals - to garnish
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Rose Flavoured Shahi Tukda Recipe
A vegetarian Hyderabadi recipe with whole wheat brown bread, ghee - for shallow frying, tablespoons sugar. Ready in 30 min, serves 2.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
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Directions
23 steps- 1
To begin making Rose Flavoured Shahi Tukda Recipe, we will first make the rabri for this dish
rose water(1 teaspoon)rose essence - few dropsrose petals - to garnish - 2
*For the Basundi/Rabri To begin making the Basundi Recipe, we will first have to condense the milk
liter milk(2) - 3
To do this, place the milk on high heat over a heavy bottomed saucepan and bring it boil
liter milk(2) - 4
Add the sugar and stir continuously until the sugar dissolves
tablespoons sugar(2)sugar(3/4 cup) - 5
Once the sugar has dissolved and the milk is boiling vigorously for a few minutes reduce the heat to low and simmer the milk mixture stirring continuously until it is reduced to three fourths of its original quantity
tablespoons sugar(2)liter milk(2)sugar(3/4 cup) - 6
The condensation will cause the cream from the milk to settle on the sides and bottom of the pan
liter milk(2) - 7
Its important to keep scraping down the cream and adding it back to the condensing milk
liter milk(2) - 8
The mixture will begin to thicken and get a creamy texture
- 9
It is important to make sure towards the end of the condensing process to be close to the stove monitoring the milk and stirring it continuously
liter milk(2) - 10
The last stages are when the condensed milk can get burned at the bottom of the pan and completely alter the taste of the basundi
liter milk(2) - 11
Note Again: During the process of condensation of the milk, keep stirring the cream that keep forms, as it will stick to the sides and bottom of of them pan, while stirring keep scrapping down the sides and bottom to prevent burning of the cream
liter milk(2) - 12
Once the milk has reduced to half of its original quantity, turn off the heat
liter milk(2) - 13
Add the rose essence and mix
rose water(1 teaspoon)rose essence - few dropsrose petals - to garnish - 14
Transfer the Basundi (Rabri) to a serving dish and allow it to cool before you can refrigerate for 3-4 hours
- 15
*For the Shahi TukdaCut each bread slice into 4 triangles
whole wheat brown bread(4) - 16
Heat a saucepan on medium flame, add ghee, and place the bread triangles
whole wheat brown bread(4)ghee - for shallow frying - 17
Shallow fry on both sides till you get a deep golden colour
ghee - for shallow frying - 18
Remove from the pan and set aside
- 19
In another pan, combine sugar, water and rose water and bring to a single boil
tablespoons sugar(2)water(1 tablespoon)rose water(1 teaspoon)sugar(3/4 cup)rose essence - few dropsrose petals - to garnish - 20
Turn off the flame
- 21
Dip the fried bread slices in the sugar syrup, drain and set aside
whole wheat brown bread(4)tablespoons sugar(2)sugar(3/4 cup) - 22
To serve, in a platter, pour the thick rabri and place the shahi tukda bread slices over it, garnish with pistachios and fresh or dried rose petals
whole wheat brown bread(4)rose water(1 teaspoon)rose essence - few dropsrose petals - to garnishpistachios - finely chopped - 23
Serve Rose Flavoured Shahi Tukda Recipe after a scrumptious meal of Hyderabadi Khatti Dal Recipe (Hyderabadi Tangy Lentil Curry), Homemade Butter Naan Recipe, and Hyderabadi Bagara Baingan Recipe
rose water(1 teaspoon)rose essence - few dropsrose petals - to garnish
Rate this recipe
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