Shahi Tukda with Thandai Rabdi
Shahi Tukda served with Thandai Rabdi. Ghee-fried bread slices that are soaked in a cardamom and rose flavored sugar syrup and served with Thandai flavored Rabdi. A perfect dessert for Holi.
Ingredients
For the Thadai Rabdi
- 2 litres Whole(full fat) Milk
- 6-8 tbsp Thandai Powder
- ½ cup Grandulated Sugar
- ½ tsp Rose water
- 2 tbsp Raisins and Pistachios to garnish
For the Sugar Syrup
- ½ cup Sugar
- ¼ cup Water
- ¼ tsp Cardamom powder
For Frying the Bread
- 4-6 White or Wheat Bread Slices
- ½ cup Ghee (to fry the bread slices)
To Serve the Shahi Tukda
- 2-3 tbsp Raisins, Slivered pistachios and almonds
Instructions
For the Thandai Rabdi
- Add the milk in a heavy-bottomed pan. Keep the heat medium and slowly bring it to a boil. Keep stirring frequently to avoid any burning.
- Once the milk comes to a boil, add the Thandai powder to the milk and mix well.
- Reduce the heat to low and let the milk cook until it reduces to almost one-fourth of the original quantity and becomes thick. Keep stirring every few minutes so that the milk does not stick or burn. Also, while the milk boils, keep scraping the sides of the pan to remove the milk solids and add them back to the pan.
- Do also note that the rabdi will thicken once it cools down as well.
- Once the milk has reduced to a desired consistency, add the sugar and rose water and cook for a couple of minutes more.
- Remove the pan from heat and let the rabdi cool for about half an hour.
- Once cool, refrigerate the rabdi for around 4 hours or until chilled well.
- Garnish with slivered nuts of your choice and serve chilled with Shahi Tukda.
For the Sugar Syrup
- Mix sugar with water in a pan.
- Keep the heat low and let the mixture come to a boil.
- Cook the mixture till you get a one thread consistency in the sugar syrup.
- Switch off the heat when done. Add the cardamom powder and mix well.
Frying the Bread
- Slice the crusts of the bread. Cut them into squares, triangles, or even neat circles.
- Heat ghee in a frying pan.
- Fry the bread slices until golden brown on both sides in batches of two.
- You may flip once more more to get an even browning.
- Remove the bread slices on paper towels on a plate.
- Repeat the same for the remaining bread slices
Assembling and serving the Shahi Tukda
- Dip the fried bread slices in the sugar syrup. With the help of a pair of tongs, coat both the sides well with the sugar syrup.
- Arrange the sugar syrup soaked bread slices on a serving platter or individual serving plates.
- Next, pour the rabri on the the arranged bread slices.
- Garnish with raisins and sliced pistachios.
- Serve the shahi tukda with thandai rabdi immediately.
Notes
Thandai Powder
To make the thandai powder, simply grind the below and store the powder in an airtight glass jar.
1/4 cup almonds, 1/4 cup cashew nuts, 1/4 cup pistachios, 2 tbsp fennel seeds, 1 tsp black peppercorns, 2 tbsp poppy seeds, 2 tbsp dried rose petals, 1/4 tsp saffron strands, 1 tbsp melon seeds, and seeds of around 8-10 green cardamom pods.
1/4 cup almonds, 1/4 cup cashew nuts, 1/4 cup pistachios, 2 tbsp fennel seeds, 1 tsp black peppercorns, 2 tbsp poppy seeds, 2 tbsp dried rose petals, 1/4 tsp saffron strands, 1 tbsp melon seeds, and seeds of around 8-10 green cardamom pods.