Thandai Shahi Tukda Recipe
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Thandai Shahi Tukda is a delicious take on the classic Shahi Tukda. In this version, the classic rabdi topping is replaced with Thandai-flavored rabdi. Make this delicious dessert for Holi or any festival or special occasion.
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Table of Contents
Ingredients
- Bread – Use white bread slices (sandwich bread) for this dessert.
- Ghee – Fry the bread slices only in ghee.
- For the syrup, you will need granulated white sugar, water, and ground cardamom.
- Thandai Rabri – To make Thandai-flavored rabdi, you will need whole milk (full-fat), Thandai powder, sugar, and rose water. Check out the detailed recipe for making Thandai Rabdi here. Make Thandai Powder at home using my easy recipe.
- Nuts – Garnish the dessert with slivered almonds, pistachios, and cashews. I also love the pop of color dried rose petals give.
How To Make Thandai Shahi Tukda
Deep Fry The Bread
Step 1: Cut the dark, hard corners off 6 white bread slices, then cut each slice in half diagonally.
Step 2: Heat 2 cups of ghee in a frying pan over medium-high heat.
Step 3: Once the ghee is hot, fry 3-4 pieces of bread at a time until they are crispy and brown. Keep flipping the pieces using a tong while frying.
Step 4: Drain on a plate and set aside.
Note: Do not over-fry the bread; otherwise, it will taste burnt.
Tip: Strain the leftover ghee from frying the bread through a fine-mesh strainer and use it to make other sweet recipes.
Make The Sugar Syrup
Step 5: Add ¾ cup granulated sugar, 1 cup water, and ½ teaspoon ground cardamom to a saucepan.
Step 6: Heat on medium heat until the sugar dissolves and the mixture boils, stirring frequently.
Step 7: Once the mixture starts to boil, reduce the heat to low and cook for 5-6 minutes.
Step 8: Remove the pan from the heat and set it aside.
Assembly
Step 9: Dip the fried bread slices into the hot syrup and let them soak for 4-5 seconds.
Step 10: Take them out on the serving plate using a tong.
Step 11: Top with Thandai rabdi, garnish with almond and pistachio slivers and dried rose petals, and serve immediately.
Note – If you like the bread soft, let it soak in the syrup for 30-40 seconds.
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Thandai Shahi Tukda Recipe
Ingredients
- 6 white bread slices
- 2 cups ghee (for frying)
- ¾ cup granulated white sugar
- 1 cup water
- ½ teaspoon ground cardamom
- 1 cup Thandai rabdi
- 2 tablespoons almond and pistachio slivers (for garnishing)
- 1 teaspoon dried rose petals (optional, for garnishing)
Instructions
Deep Fry The Bread
- Cut off the dark, hard corners of the bread slices, then cut the slices in half diagonally.
- Heat the ghee in a frying pan over medium-high heat.
- Once the ghee is hot, fry 3-4 pieces of bread at a time until they are crispy and brown in color. Keep flipping the pieces using a tong while frying.
- Drain on a plate and set aside.
- Note – Do not over-fry the bread, otherwise it will taste burned.
Make The Sugar Syrup
- Add sugar, water, and ground cardamom to a saucepan.
- Heat on medium heat until the sugar dissolves and the mixture comes to a boil. Keep stirring frequently.
- Once the mixture starts to boil, reduce the heat to low and cook for 5-6 minutes.
- Remove the pan from the heat and set it aside.
Assembly
- Dip the fried bread slices into the hot syrup and let them soak for 4-5 seconds.
- Take them out on the serving plate using a tong.
- Top with Thandai rabdi, garnish with almond and pistachio slivers and dried rose petals, and serve immediately.
- Note – If you like the bread soft, then let it soak in the syrup for 30-40 seconds.