SHAHI TUKDA – DOUBLE KA MEETHA

Shahi tukda is a delicious dessert from Mughlai cuisine. Fried bread pieces soaked in the sugar syrup and served with flavored condensed milk (rabdi).

Double ka meetha:

Double ka meetha recipe is similar to the shahi tukda. It is a popular dessert in Hyderabad made with fried bread, sugar syrup, condensed milk and nuts. Double ka meetha is an easy and simple dessert recipe, from kids to everyone loves this dessert. It is an excellent dessert for the parties and potlucks that you can make easily for a large crowd at home. Check other milk-based desserts, kalakand, vermicelli kheer and basundi.

Smart Cooking Tips:

1. Toast the bread with the butter or ghee until crispy. You can even deep fry the bread slices in the oil.

2. You can make rabdi using a plain whole milk alone by boiling and condensing the milk but it will take a longer time to get condensed to a thick consistency. Adding condensed milk helps to reduce the time and effort.

 

3. Avoid soaking the toasted or fried bread pieces in the sugar syrup for a long time. Because the bread tends to become soggy quickly.

4. Serve shahi tukda immediately. If you want to serve later store the shahi tukda in the refrigerator.

 

How to make rabdi?

Rabdi is a simple and delicious milk dessert made by boiling and condensing the milk to a thick consistency and flavored with cardamom and topped with chopped nuts. You can make rabdi easily by using store-bought condensed milk.

1. In a heavy bottomed non-stick pan add whole milk and boil over the medium flame until the milk get condensed to half the quantity. Keep stirring and scraping the milk solids sticking to the bottom and sides of a pan to avoid getting burned.

2. When the milk condensed and reduce the quantity to half. Add crushed cardamoms, sugar and cook until the sugar gets dissolved. Turn off the heat and garnish with chopped nuts. Allow the rabdi to cool and serve warm or refrigerate for couple of hours and serve cold.

You can make rabdi easily by using store-bought condensed milk.

Adding condensed milk to the whole milk helps to reduce the condensing time. Condensed milk helps to make a thick and creamy rabdi quickly.

In a heavy bottomed pan add milk, condensed milk and mix well. Boil over a medium flame until the milk gets slightly thick. Allow the radi to cool and serve.

How to serve shahi tukda?

Serve shahi tukda immediately or store in a refrigerator for later use.

 

SHAHI TUKDA – DOUBLE KA MEETHA

Shahi tukda is a delicious dessert from Mughlai cuisine. Fried bread pieces soaked in the sugar syrup and served with flavored condensed milk (rabdi). 

• 2 no WHITE BREAD
• 2 tbsp UNSALTED BUTTER
• 1 cup WHOLE MILK
• 3 tbsp SUGARS GRANULATED
• 0.25 cup WATER
• 1 no CARDAMOM
• 0.25 tsp ROSE WATER
• 0.50 cup SWEETENED CONDENSED MILK

1. In a saucepan, add milk, sweetened condensed milk and mix well. Boil over a medium flame until the milk gets slightly thick (keep stirring to avoid the milk getting burned and sticking to the bottom of a pan). Add crushed cardamom or cardamom powder, chopped nuts and mix well. Remove the milk from heat and allow to cool.

2. Trim off the edges of the bread slices and cut them into small pieces or diagonally or any of your desired shapes.

3. Heat the butter in a skillet and toast the bread pieces on both the sides until the color changes to golden brown and crispy over a medium flame.

4. In the mean time start preparing the sugar syrup, in the saucepan add sugar, water and bring to a rolling boil and cook until the sugar gets dissolved completely. Add rose water and turn off the heat. Allow the syrup to cool slightly and soak the fried bread pieces for a min (not more than that because the bread will become soggy).

5. Remove the bread slices from sugar syrup and place in a serving bowl and top with condensed milk. Garnish with dry fruits if desired and serve.

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