A few days back I had posted the recipe for 'Double ka Meetha'. And quite a few people came back asking for the difference between the former and 'Shahi Tukda'. I would say that both have quite a few similarities but have originated from different regions/cultures. 'Shahi Tukda' is the more royal one of the two, soaked up in delicately flavored 'rabdi' or condensed milk and showered with toasted nuts.
Read on for the recipe -
Preparation Time - 25-35 mins
Ingredients -
Read on for the recipe -
Preparation Time - 25-35 mins
Ingredients -
- 2 thick slices of white bread
- 2 1/2 cup milk
- 2 tbsp condensed milk
- 2 tsp sugar
- 1 1/2 tsp butter
- a few strands of saffron
- nuts for garnishing
- 4-5 drops of rose essence/syrup (optional)
Cooking - Take the bread and cut off the sides. (This is optional and i usually do not do it) Cut each bread slice into two triangles.
Heat a pan. Place the bread slices on it and toast for 2 mins. Flip over and apply a little butter on the browned side. Toast the other side for another 2 mins and flip over. Apply a little butter on this side as well.
Remove and keep aside.
Heat 1/2 tsp butter in a pan and add the nuts. Toast for 1 minute or so.
Heat 1/2 tsp butter in a pan and add the nuts. Toast for 1 minute or so.
In another saucepan, add the milk. Boil on low to medium flame with regular stirring in between till it reduces to 1/3rd. Add sugar and condensed milk. Simmer for 1 min. Add the saffron strands and the toasted nuts, and keep aside till it cools down a bit.
Lay the toasted bread slices side by side on a plate. Pour the thickened milk all over the slices and some extra too.
Garnish with more nuts and serve warm. (Or you can pop it in the fridge for 20 mins or so as I prefer it.)