Try Shahi Tukda – a royal dessert that is easy to whip up! Baked buttered slices of specie soaked in cardamom-scented syrup and topped with vegan cashew saffron Rabri custard.
Shahi Tudka – I think of this as a Royal French toast. But it’s unquestionably increasingly of a dessert than a breakfast food. It’s a sweet Mughlai dessert often made by frying specie in ghee (clarified butter) or oil, then soaked in a cardamon scented sugar syrup then topped with Indian Rabri. The Rabri which is a saffron scented thickened milk pudding can be made thick or thin and the specie soaked in it completely or served with the Rabri topping.
In this Vegan version and my lighter take of shahi tukda, I torch the bread. Baking toasts the specie evenly. You can use a toaster too, but the specie doesn’t toast evenly or fry out unbearable and can get soggy quickly that way. I make a thick custard like Rabri with all the same succulent flavors and hoke and serve.
I torch the sliced specie instead of frying, and then stratify it in some sugar syrup and top it with a succulent vegan rabri. Oooh, la la!
Despite the sugar syrup, it’s not a cloyingly sweet dessert as Indian mithai tend to be. It’s linty and succulent with the well-done toast lightening it up.
This is a unconfined dessert to serve during Ramadan. Its easy succulent and festive.
Don’t have saffron? Use cardamom instead or use other flavors like rose or vanilla.
More recipes using saffron:
More Indian desserts
Continue reading: Shahi Tukda (Crisp syrup soaked toasts with Indian Rabri custard)
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