Guys, 'Shahi Tudka' is one such dessert, which is very delicious and at the same time has a very standard method of preparation You fry the bread, take rabri, use rabri to pour on the bread and serve it But, my method is quite different I will shallow fry bread in ghee & pour milk in the same pan in which the bread is fried It is quite interesting! And the best part is if you have got a good pan, then you can directly serve in it as well! We will boil the milk a little, you don't have to make rabri, and that's the best part And in goes some milk, we will have to just boil and thicken the milk, and we will add some grated khoya to it, Some fennel seeds, again, fennel seeds are optional, Some cardamom powder, saffron threads again, the saffron thread is optional, some finely chopped pistachios and almonds, very little kewra water, And a splash of rose water, And, then we will let it simmer on a low flame, for 10 – 15 minutes, In the meantime, we will take the bread and cut it into triangles, Next, we will heat the pan, not with oil but with some good desi ghee, in good amount, we will heat it on a high flame, just dust off the bread, so that the crumbs may not bother you will frying, We will shallow fry these on high heat, they are turning nice and golden brown, we will just take them out on a plate, in the meantime the milk that is boiling on the other flame, we will add some sugar to it, Now, we will arrange the bread in a pattern, overlapping each other, Next, we will again turn on the gas and pour the boiling mixture on to the bread, All of it, we will now boil this on a high flame, as a result, the bread will soak all the milk and the milk will become thick, just like rabri and this saves a lot of time! you can also add some seasonal fruits to it, for example, season fruits like mango, since it is readily available in the market, you may use mango as a garnish, on the side, As you may see, the milk is getting thicker and thicker, and the bread will become softer, it has soaked all the milk, And, it has become completely thick, If we are going to let the milk dry completely then after cooling the mixture will become very thick Hence, at this stage when it has almost become very thick, we will turn off the gas stove, And, let this cool down, As soon as it cools down, it will settle take a little knife or spoon, and serve it on a plate This has cooled off completely, we will now garnish it, chopped almonds, pistachios, chopped mangoes, just a little, some blueberries, some red currant, Add different colors, as much as you can Fruits go very well with the Shahi Tudka, they curb the sweetness of the sugar and the milk as well, some mint leaves as well, there
And, our Shahi Tukda is – Done!