Shahi Tukda
If shahi tukda and honey butter toast had a baby, I think it would be this. Crispy, caramelised ghee toasts topped with a rich, creamy rabri, it’s the perfect dessert to make at home this festive season ♡
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Shahi Tukda
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servings
10 pieces
prep time
10 min
cook time
25 min
Ingredients
Toast
- 3 tbsp ghee, melted
- 2 tbsp monkfruit + allulose sweetener
- 2 tsp honey
- pinch of salt
- 5 slices soft bread, crusts removed
Rabri
- 2 cups full fat whole milk
- ¾ cup khoya (mawa)
- 2–3 tbsp monkfruit + allulose sweetener, to taste
- 1 tbsp cornflour
- ¼ tsp cardamom powder or 2-3 cardamon, crushed
- 7–11 saffron strands, optional
Garnish
- chopped pistachios and almonds
Instructions:
- For the toasts: Mix melted ghee, monkfruit + allulose sweetener, honey and salt till well combined.
- Cut off the crusts of your bread and slice them diagonally to get triangles, spread a generous, even layer over all sides of bread slices.
-
Airfryer: . Airfry at 170°C for 5–7 minutes, flipping halfway, till golden, crisp and caramelised.
Oven: Preheat to 170°C. Bake for 9–13 minutes, flipping halfway.- Pan: Heat a non stick pan over medium low heat. Place the coated bread slices in the pan and cook on both sides till golden, crispy and caramelised, allowing a few minutes per side. Keep the heat low enough to prevent the sweetener from browning too quickly.
Let the toasts cool slightly so they crisp up. - Pan: Heat a non stick pan over medium low heat. Place the coated bread slices in the pan and cook on both sides till golden, crispy and caramelised, allowing a few minutes per side. Keep the heat low enough to prevent the sweetener from browning too quickly.
- For the rabri: Heat milk in a pan over medium heat till it comes to a simmer.
- Add the crumbled khoya, mix and simmer on low heat for 10–15 minutes, stirring frequently. Mix cornflour with 2 tbsp cold milk till smooth and slowly pour it into the pan. Cook for another 2–3 minutes until thickened.
- Add the sweetener, cardamom and saffron and cook for a few more minutes. Let the rabri cool completely, it will thicken further as it cools. Refrigerate until ready to serve.
- Top the ghee toasts with the chilled rabri and garnish with chopped pistachios and almonds, enjoyy!
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