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DessertsMedium
Royal Shahi Tukda with Cardamom Rabri
Ghee-crisped bread triangles soaked in saffron sugar syrup and topped with velvety thickened milk.
Prep Time25 mins
Cook Time35 mins
Servings6 servings
💡SAP CHEF SECRET TIP
"Add 2 tablespoons of condensed milk and a pinch of cornstarch paste to boiling milk to cut Rabri reduction time by half!"
🛒Ingredients
- ▪6 slices White Milk Bread, crusts removed & cut diagonally into triangles
- ▪4 tbsp Pure Desi Ghee (for shallow frying)
- ▪1 litre Whole Milk
- ▪0.5 cup Milk Powder or Condensed Milk
- ▪1 cup Sugar + 0.75 cup Water (for sugar syrup)
- ▪10-12 Saffron strands (Kesar)
- ▪0.5 tsp Green Cardamom Powder
- ▪2 tbsp Sliced Almonds & Pistachios
👨🍳Step-by-Step Instructions
1Make Instant Creamy Rabri
Reduce 1 litre whole milk with milk powder and cardamom powder over medium heat until thickened to 1/3 volume (about 20 mins).
2Prepare Saffron Syrup
Boil sugar and water with saffron for 5-6 mins until sticky one-string consistency is reached.
3Fry Bread to Golden Crust
Shallow fry bread triangles in pure Ghee until golden brown and crispy on both sides.
4Assemble & Serve
Dip fried bread in warm saffron syrup for 10 seconds, place on platter, pour chilled thick Rabri over top, and garnish with pistachios.
🔥Pro Execution Notes
- Ghee temperature must be medium-high; if ghee is too cool, bread absorbs excessive fat; if too hot, it burns without crisping.
- Dip bread in syrup while syrup is warm but bread is cool to retain maximum crispness!