When it comes to festivals nothing is more comforting than a rich Indian desert. Shahi Tukra as the name suggests is a royal indulgence, having its roots in Mughlai Cuisine, a must have Indian dessert during the festive month of Ramadan or Eid. Usually, Shahi Tukda is served with chilled Rabri, which is another classic Indian milk pudding. Serving Shahi Tukra with Rabri is totally optional but highly recommended. The combination is a flavor bomb. The piping hot, crisp layer of toast dunked in rich, creamy rabri is a divine treat for the indulgent dessert lovers. And a perfect treat to celebrate the festivities such as Diwali, Eid or Raksha Bandhan. Baked Shahi Tukra Recipe is a bit low on calorie version of this popular Mughlai dessert. We tried cutting down few calories in the recipe by using the grilled whole-wheat bread slices instead of deep-fried one and second, skipping soaking bread slices in sugar syrup. How did we do that? You can find the recipe below.
Some of our other favorite Indian desserts are Gulab Jamun, Jalebi, and Phirni. No auspicious occasion in the family is considered complete, without making a large batch of either of these desserts. There is a secret soul satiating kind of comfort in homemade desserts especially when they are served with love to the family and friends. The timing of this post feels very appropriate because festive season is just around the corner and we all end up searching for some easy-peasy, homemade Indian desserts. Here’s my collection of Indian desserts on Pinterest – from the old glory days till the recently published ones. Learn how to make Baked Shahi Tukra in few simple steps:
Baked Shahi Tukra Recipe
Baked Shahi Tukra Recipe is a bit low on calorie version of other popular Mughlai desserts. Shahi Tukra as the name suggests, is a Mughlai Cuisine dish.Print Pin Rate
Prep Time: 20 minutes
Cook Time: 50 minutes
- 6 - 8 whole wheat bread slices
- 4 Cups of basundi see recipe
Ingredients for the saffron syrup
- 2 tbsp milk
- a pinch of saffron strands
Ingredients for the garnish
- 1 tbsp slivers of pistachios
- 1 tbsp sliced almonds
- 1 tsp dried rose petals
- To prepare the saffron syrup, gently crush the saffron in mortar and pestle.
- Heat milk and add saffron strands into it. Stir, simmer for 1 - 2 minutes and then turn off the heat. Set aside.
- Next prepare the basundi ( see recipe ) or the milk pudding.
- Once you set the basundi to cool down. Prepare the bread slices.
- Remove the edges of the bread slices. Cut each bread slice into two equal halves diagonally.
- Grill bread slices in the oven/toaster/grill pan till they turn crisp.
- Preheat the oven to 180 degree C. Grease a baking dish with butter.
- Arrange the toasted bread slices in the baking dish with no or minimal gap in between each slice.
- Pour the prepared basundi or milk pudding over the bread slices in such a manner that each bread slice is evenly soaked in the flavored milk.
- Pour saffron syrup over the bread slices. Sprinkle half of the pistachio and almond slivers.
- Bake in the oven for 15 - 20 minutes or till the bread soaks the milk and form a crust over the top.
- Serve baked Shahi Tukra warm garnished with remaining dry-fruits and rose petals.
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