Homemade Shahi Tukda Toast Recipe
Fried bread triangles topped with a quick homemade milk rabri, sweetened and finished with chopped dry fruits. A rich Indian dessert ready in about 30 minutes.
Ingredients
- 5 bread slices (cut into triangles)
- 500 ml 2 cups full-cream milk
- 2 tablespoons milk powder
- ½ cup 100 g sugar
- 1 pinch food colour
- Oil (for deep frying)
- Mixed dry fruits (finely chopped, for garnish)
Instructions
- Pour 500 ml full-cream milk into a heavy-bottomed pan and warm on medium heat until just hot.
- Add 2 tablespoons milk powder and whisk until fully dissolved with no lumps. Turn heat up to medium-high.
- Stir continuously, scraping the sides and bottom of the pan, until the milk reduces to about one-fifth and looks thick and creamy, around 15 to 18 minutes.
- The rabri is ready when it coats the back of a spoon and holds its shape for a moment before dripping off.
- Add ½ cup (100 g) sugar and one pinch food colour. Stir until the sugar dissolves. Cook 2 to 3 more minutes, then remove from heat. Set aside.
- Heat oil in a deep frying pan on medium heat. Fry the bread triangles in batches, turning once, until golden on both sides, about 2 to 3 minutes per side. Drain on a paper towel.
- Arrange fried bread on a serving plate. Pour the rabri generously over the top and garnish with finely chopped mixed dry fruits.
- Serve warm right away, or refrigerate for 30 minutes to 1 hour and serve chilled.
Notes
- Stir the milk continuously while cooking. Do not walk away or it will stick and burn.
- Use a heavy-bottomed pan to reduce the risk of the milk scorching.
- Keep the rabri pourable. If it gets too thick, stir in a small splash of warm milk.
- Fry bread on medium heat for an even golden result.
- Pour rabri over the bread just before serving for better texture.
- Store fried bread and rabri separately in the fridge for up to 2 days.
Nutrition
Calories: 310kcal