Skip to main content

Shahi Tukda / Bread Rasmalai

shahi Tukda
Around midweek ...Wednesdays, Thursdays, one thought crosses my mind.... What special shall I cook for this weekend?  Sometimes, I go through my blog's older posts just to see what is my blog missing.  Its a win win.  We get to try new delicacies to satiate our taste buds and my blog gets a new post.  Turns out today is the turn for Shahi Tukda which is also called as Double ka Meetha.  Recently, I found out another name for this dessert - Bread Rasmalai where the bread slices are round in shape.

Bread Slices - 3
Whole Milk - 4 cups
Sugar - 1/4 cup + 1 tbsp
Almonds, Pistachios - 4 each
Green Cardamom/Elaichi - 2 pods
Saffron/Kesar - few strands
Ghee/Clarified Butter - 3 tbsp

How to make Shahi Tukda or Double ka Meetha:
  • Discard the sides of the bread slices and cut each one into 2 triangular pieces or any desired shape.  You can cut out round circles with a cookie cutter as well.  Heat about 3 tbsp ghee in a pan.  Fry the bread pieces until golden brown and crisp.  Add more ghee if required.  Let the fried bread cool.
  • Crush cardamom seeds and saffron in a mortar pestle to a fine powder. Chop almonds, pistachios and any other nuts of your choice.
  • Heat milk in a thick bottom vessel, keep stirring after every few minutes. When milk is reduced to half, add ground cardamom, saffron and 1 tbsp sugar.  Add more or less sugar to suit your taste.  Continue cooking till sugar dissolves and milk turns creamy.  Keep this sweetened milk aside.
  • To save some time, you can use store bought Sweetened Condensed Milk and dilute it with milk, until you get the desired consistency and sweetness.
  • Now preparing the sugar syrup for fried bread.  Heat 1/2 cup water and 1/4 cup sugar in a vessel.  Cook till sugar melts and the syrup turns slightly sticky.  After the syrup cools down, dip the fried bread in it.  Coat the bread slices well and arrange them on a serving platter.  Hot fried bread and hot sugar syrup is not good for this recipe, bread will turn soggy. 
  • Pour the sweetened milk on the bread slices.  Garnish with chopped nuts and refrigerate for about an hour or so.  Enjoy chilled Double ka Meetha.


Post a Comment

Comments, Suggestions and Feedback are welcome.
Any comment with a Link/URL or any kind of promotion will not be published.

Popular posts from this blog

Whole Wheat Veg Samosa

Samosa, the most loved Indian appetizer with a crisp crust and savory potato stuffing.  When you make such fried fast food at home, you get to make some changes to make it healthy. 
Here are some Whole Wheat Aloo Matar Samosas for you to try at home and savor them as much as we did.

Ricotta Cheese Indian Recipes

In Indian cuisine, Khoya and Paneer are the most commonly used cheeses. Khoya, also called as Mawa is used for making Mithai (desserts). Frankly, I haven't cooked with khoya yet. But, Paneer (Indian Cottage Cheese) is something I am quite familiar with.

Easy Baked Ricotta Cheese Rasmalai

Rasmalai is a popular dessert made of fresh paneer (Indian cottage cheese).  Today's recipe is comparatively easy and saves a little time. A baked desi Rasmalai version using Italian Ricotta Cheese.