Simple and Delicious Shahi Tukda With Instant Rabdi
Shahi Tukda is Indian spiced bread pudding which is often served with rich and creamy rabdi. Together they make a delicious combination and I don’t think any one can stop at one. Did you know that Rabri or rabdi originally came from Varanasi! So, a big shout out to all the UP walas out there. Do try this recipe and forget about the weekday blues!
Shahi tukda literally means a royal treat which in fact it is! It is traditionally made by deep frying bread and then soaking the fried pieces in thick sugar syrup. I have not deep fried the bread here and only toasted it to make it a bit healthier than the original version. Also, I did not soak it up in sugar syrup, instead only spooned a bit on each piece which further reduced the empty calories in the dish.
Rabdi is a concoction of milk and sugar. Traditional method of making rabdi is very time taking and requires a lot of patience. Milk is reduced on low flame until it resembles a thick batter. After that, sugar is added and it is then flavored with cardamom. I have not followed the traditional method of preparing rabdi here. Instead, this recipe makes rabdi in just 15 minutes! The recipe uses condensed milk and fresh bread crumbs to thicken the milk quickly. Keep reading on for step by step details.
I am starting to add fit foodie tips at the end of every post from now on. I’ll be heavily focussing on transforming all those delicious recipes out there to healthy treats. So, give me a thumbs up if you are with me in this game!
Recipe – Makes 8-10 servings
Time – 20 minutes
- Milk – 2 cups
- Condensed milk – 1/4 cup
- Whole wheat bread slices – 2
- Rose water – 2 teaspoons
- Crushed cardamoms – 5
- Whole wheat bread – 8-10 slices
- Sugar – 6 tablespoons
- Water – 1 tablespoon
- Sliced almonds – 15
- Keep the milk on high flame to boil. In the meanwhile, make crumbs out of 2 bread slices by churning them in a food processor.
- When the milk comes to a boil, immediately add condensed milk and bread crumbs. Keep the flame on high and keep stirring for 10 minutes.
- Switch off flame and add rose water and crushed cardamoms.
- Keep the rabdi in refrigerator for a couple of hours to thicken.
- Next prepare the sugar syrup or chashni. In a pan heat sugar and water and keep stirring until you get one thread consistency.
- Use a cookie cutter to carve out beautiful bread pieces for your royal treat. You can also simply use knife to cut the bread slices in small squares or triangles. Cut in whatever shape you like! Show that artist inside you the light of day!
- Toast the bread pieces in a teaspoon of ghee each. Brown them from both sides.
- To serve assemble the toasted bread pieces in the serving plate. Sprinkle little bot of chashni on each bread piece and top them up with chilled rabdi. Garnish with sliced almonds and serve immediately. Enjoy!
Fit Foodie Tips
- Skip adding chashni if you are watching your diet.
- Toast the bread with little to no ghee for even healthier Shahi Tukda.
- Skip the condensed milk and add jaggery instead for sweetness. Jaggery is the best form of sugar on planet Earth!
- If adding chashni, keep it warn, else sugar will crystalize. Add a teaspoon of water and heat again if that happens. Also, you can make your morning tea or coffee from the leftover chashni. Never throw away any food item!