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Special Thandai Shahi Tukda Recipe
Thandai and Shahi Tukda are truly indulgent! So, wouldn’t it be magical to combine the two and make an ultimate delicious treat for all sweet lovers?
Try this Thandai Shahi Tukda recipe, which is a delectable fusion dessert dish, which will be a feast to your taste buds.
This combination of the desi flavors will impress everyone its lip-smacking taste.
Prepared using bread, sugar, saffron, milk and dry fruits along with poppy seeds, melon seeds, rose water, peppercorn and more, this recipe is sure to be an instant hit among your guest list.
Serve this at Holi and Diwali parties, or relish it during kitty parties, pot lucks and special get together.
Savory and lavish, this recipe is a perfect treat for your palate. So serve this as a sweet dish dish for special lunch or dinner parties.
Follow us through this easy step-by-step recipe to create a piece of heaven for your family and friends.
How To Make Thandai Shahi Tukda
The soul-satisfying taste of the thandai perfectly complements the sweet and royal taste of the Shahi Tukda.
Prep Time: 30 min
Cook time: 15 min
Total Time: 45 min
Calories: 375
Cuisine: Indian
Servings: 6
Author: Ranjeeta Nath Ghai
Ingredients of Thandai Shahi Tukda
- 6 pieces bread slices
- ⅓ cup water
- 2 crushed black cardamom
- ½ cup ghee
- ⅓ cup sugar
- 6 strand saffron
For Toppings
- 1 cup water
- sugar as required
- 1 tablespoon poppy seeds
- ½ tablespoon green cardamom
- ½ teaspoon peppercorns
- 1 handful almonds
- 500 ml milk
- 2 tablespoon melon seeds
- ½ tablespoon aniseed
- ½ teaspoon rose water
- 100 gm fennel seeds
Instructions For Thandai Shahi Tukda
- To start preparing this delicious fusion recipe, start by taking the bread slices and cutting them in half diagonally and removing the corners.
- Take the almonds, poppy seeds, fennel seeds and melon seeds and soak them in water for 30 minutes.
- Now, take a pan over medium flame and heat the ghee in it.
- When the ghee is hot enough, put the bread slices in it and fry them till they turn golden brown.
- Transfer them to a plate lined with absorbent paper to get rid of the extra oil.
- Next, take another pan over medium flame and heat water in it. Then, add sugar in it and mix until it is fully dissolved. Add the cardamom and let it boil for 10 minutes.
- When the mixture is ready, dip the fried bread in it for 5 seconds each and place them on a serving plate.
- Next, prepare the thandai topping. Take the soaked ingredients and grind them to form a fine paste.
- Now, take a pan over medium flame and heat milk in it. When the milk starts boiling, add the saffron strands and mix well.
- Add the sugar and simmer till it is completely dissolved. Then, add the peppercorn, cardamom powder, and milk to the pan.
- Mix well and let it simmer for a couple of minutes. The consistency of the thandai should be slightly thicker than the normal thandai.
- Turn the flame off and refrigerate for a couple of hours.
- Now, pour the thandai over the shahi tukda and garnish with chopped dry fruits and saffron strands.
- Serve and enjoy the delicious treat with friends and family.
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Quick Overview
Recipe Name: Special Thandai Shahi Tukda Recipe
Author: Ranjeeta Nath Ghai
Description: The soul-satisfying taste of the thandai perfectly complements the sweet and royal taste of the Shahi Tukda.
Preperation time: 30M
Cook Time: 15M
Total Time: 45M
Type: dessert
Recipe Yield: 6 servings
Recipe Ingredients: 6 pieces bread slices, ⅓ cup water, 2 crushed black cardamom, ½ cup ghee, ⅓ cup sugar, 6 strand saffron, For Toppings, , 1 cup water, sugar as required, 1 tablespoon poppy seeds, ½ tablespoon green cardamom, ½ teaspoon peppercorns, 1 handful almonds, 500 ml milk, 2 tablespoon melon seeds, ½ tablespoon aniseed, ½ teaspoon rose water, 100 gm fennel seeds
Recipe Instructions: To start preparing this delicious fusion recipe, start by taking the bread slices and cutting them in half diagonally and removing the corners. Take the almonds, poppy seeds, fennel seeds and melon seeds and soak them in water for 30 minutes. Now, take a pan over medium flame and heat the ghee in it. When the ghee is hot enough, put the bread slices in it and fry them till they turn golden brown. Transfer them to a plate lined with absorbent paper to get rid of the extra oil. Next, take another pan over medium flame and heat water in it. Then, add sugar in it and mix until it is fully dissolved. Add the cardamom and let it boil for 10 minutes. When the mixture is ready, dip the fried bread in it for 5 seconds each and place them on a serving plate. Next, prepare the thandai topping. Take the soaked ingredients and grind them to form a fine paste. Now, take a pan over medium flame and heat milk in it. When the milk starts boiling, add the saffron strands and mix well. Add the sugar and simmer till it is completely dissolved. Then, add the peppercorn, cardamom powder, and milk to the pan. Mix well and let it simmer for a couple of minutes. The consistency of the thandai should be slightly thicker than the normal thandai. Turn the flame off and refrigerate for a couple of hours. Now, pour the thandai over the shahi tukda and garnish with chopped dry fruits and saffron strands. Serve and enjoy the delicious treat with friends and family.
Recipe Cuisine: Indian
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