Shahi Tukda with a Fruity Rabdi/Rabri Twist

Servings: 4-5
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes

“Shahi Tukda” is an age-old traditional dessert that beautifully reflects the richness of Indian culinary heritage.

Passed down through generations, this royal sweets has been a part of festive celebrations on special occasions for centuries.

Its roots are in the Mughal era, highlights a time when food was prepared with great care, using luxurious ingredients like saffron, dry fruits, and thickened milk.

Even today, Shahi Tukda continues to hold its charm.

I gave modern twists to make it even more delightful by topping it with my homemade Rabdi mixed with finely chopped apple, which added a fresh and slightly fruity flavour to the rich dessert.

The creamy Rabdi beautifully topped with the sugar /syrup-soaked bread, while the apple gave a pleasant texture and mild sweetness.

You can easily experiment with other fruits like Mango or Strawberry, depending on the season and your taste.

Finally, garnished with sliced nuts enhances both the crunch and the royal feel of this indulgent treat.

This dessert turned out to be truly next-level delicious, something that is hard to resist even with age and mindful eating habits.

Though we usually try to avoid sweets now, the rich flavours and irresistible taste of this Shahi Tukda made it impossible to hold back.

It was so tempting that the entire dish was finished by the very next day, proving just how special and indulgent it was.

Ingredients:

Bread Slice: 5 no.
Ghee (Clarified Butter): for deep frying
Rabdi/Rabri: 100 gm.
Apple: 1/2 cup (finely chopped)
Lemon juice: 1 teaspoon (to be use to retain the colour of apple after chopping)
Sliced Almond: 1 tablespoon
Sliced pistachio: 1 tablespoon

For Sugar Syrup:

Sugar: 1/2 cup
Water: 1/2 cup

Preparation:

Add 1 teaspoon of lemon juice immediately after chopping the apple, keep aside.
Take a Mixing bowl; add Rabdi and chopped apple, mix well. Topping is ready, Keep aside.
Take a heavy bottom pan; add sugar and water together, let the sugar dissolve on medium flame.
Let it boil for 2-3 minutes or it gets slightly sticky, keep aside.
Discard the crust (brown edges) of bread slices; cut bread slices into two part or as per your choice of shape, keep aside.

Method:

Heat ghee in a heavy bottom pan; when it starts to smoke, deep fry bread on medium high flame until golden brown in colour on both sides.
Take out; keep aside on strainer to remove extra ghee.
Put the fried bread into sugar syrup; dip for a minute, remove from syrup on strainer to remove extra syrup (other wise it become soggy).
Arrange in a serving plate; top each piece of sugar dip bread with one tablespoon topping (mixture of Rabdi and apple).
Decorate with sliced almond and pistachio.
Note: you may toast/ air fry the bread, but the taste is different for sure.