Diwali recipe: How to make Shahi Tukda

Rediff reader Swayampurna Mishra shares the recipe of a royal dessert -- the Shahi Tukda.

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The Shahi Tukda is an easy-to-make dessert with ordinary ingredients which magically transform into something that is rather extraordinary.

May be it's the humble bread golden fried in ghee, or the sumptuous khoya in it or the delicious creamy layer.... the few sublime drops of kewra essence or the extravagant sprinkling of dry fruits at the end!

Soaked in the creamy layers of condensed milk and served cold, this is by far the most exquisite and indulgent of all Indian desserts!

Ingredients

5 slices of bread
Ghee to fry
1 1/4 cups milk
1/2 cup sweetened condensed milk
Few strands saffron
Few drops kewra essence or kewra water
150 gm mawa/khoya
1/2 tsp cardamom powder
1 cup fresh cream
2-3 tbsp sugar
Cashews, pistachios, almonds, raisins to garnish

Method

Remove crust from the bread slices and cut each slice into two.
Heat ghee in a pan and shallow (or deep) fry the bread till golden brown and crispy. I shallow fried it.
Drain and arrange on a serving plate.
Heat milk and add the condensed milk along with saffron and few drops of essence. Let it simmer for about 10 minutes stirring at regular intervals.
Pour this milk mixture on top of the bread and let it soak up the milk.
Meanwhile, heat 1 tbsp of ghee in a pan and lightly fry the crushed khoya along with cardamom powder and a tbsp of sugar. Spread this mawa layer on top of the bread.
Add a few drops of kewra essence to the fresh cream (cold).
Add two tbsp sugar and whip till it becomes fluffy.
Spread this cream on top of the mawa.
Sprinkle chopped nuts.
Chill for 4 to 5 hours and serve.

Image courtesy: Swayampurna Mishra

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