Baileys Shahi Tukda Recipe By Saloni Kukreja

Shahi tukda is one of those traditional Indian desserts that is filled with a very luxurious flourish. The shahi tukda recipe in itself is quite easy to follow, and the end result is an elaborate, creamy dessert whose grandness is deeply rooted in royal kitchens. It is perhaps from these kitchens that the sweet dish derives its name, where ‘shahi’ indeed connotes anything that is grand and royal. 

A shahi tukda is nothing but crispy fried bread that is soaked in sugar syrup and topped with creamy rabri. Spices like saffron and cardamom bring rich aromas into the dish and a garnish of chopped nuts imbues it with a crunchy textural touch. 

In the olden days, shahi tukda, complete with its velvety sweet flavour, nuttiness and earthy quality, would be served during celebratory events. It garnered special popularity in regions like Hyderabad, where the dessert is also referred to as double ka meetha.

Bring a contemporary twist to a beginner-friendly shahi tukda recipe by customising it with an infusion of Baileys Original Irish Cream Liqueur. Along with imbuing the dish with its own distinct creamy and bitter flavour, Irish cream whisky will also complement the velvety smoothness of the dessert to make it a fitting modern-day rendition. Saloni Kukreja’s shahi tukda recipe is a simple one that involves making this dessert with no-fuss prep and accessible pantry ingredients.

For The Bread:

• 4 slices white bread

• 60 ml ghee for frying

• 100 ml sugar

• 120 ml water

• 3 cardamom pods

• Pinch of saffron

For The Rabri

• 360 ml milk

• 10 ml cornflour mixed with 30 ml milk

• 120 ml milk powder

• 15 ml sugar syrup

• 5 ml instant coffee powder

• 30 ml Baileys Original Irish Cream Liqueur

For The Garnish

• Rose petals

• Pistachio flakes

• Edible gold leaf

Method:

• Start by slicing the bread into uniform pieces, neither too thick nor too thin. This will ensure the bread crisps evenly, and acquires the desired chewy texture without turning soggy or lumpy.

• Pour 60 ml ghee in a pan and let it melt over a medium flame.

• Fry the bread slices until golden brown, toasting them on both sides for a uniform, brown crisp.

• Once the bread is fried, take the slices out of the pan and place them on a paper towel to get rid of the extra ghee.

• Now, start making the simple syrup in a separate saucepan. Mix 100 ml sugar with 120 ml water. Bring the mixture to a gentle boil.

• As the sugar begins to dissolve, add three cardamom pods and saffron strands. Stir occasionally.

• Take the syrup off the flame as soon as it thickens.

• Pour it over the fried bread slices, ensuring that each slice is completely soaked in the aromatic simple syrup.

• The next step is making the rabri. Begin by pouring 360 ml milk in a pot. Let it heat over a medium flame and stir in 120 ml milk powder.

• Allow the mixture to reduce while stirring continuously to prevent lumps. Stir until fully blended and add 5 ml instant coffee powder and 15 ml simple syrup. 

• To make a smooth, thick rabri, make a cornflour slurry. Combine 10 ml cornflour with 30 ml milk in a separate bowl.

• Slowly add this cornflour slurry to the simmering milk. Keep stirring continuously.

• Cook the rabri fully until it thickens adequately and turns into a creamy, smooth sauce.

• Take the rabri off the stove and let it cool. 

• Now, add 30 ml Baileys Original Irish Cream Liqueur into the rabri. Gently fold the liqueur in, to incorporate its silky flavours into the rabri without disturbing its thick texture.

• To serve the shahi tukda, place the bread slices soaked in simple syrup on a platter and cover them entirely with the Irish cream liqueur-infused rabri. Decorate the dish with pistachio flakes, rose petals, and edible gold leaf. 

This simple shahi tukda recipe can serve as a sweet ending to a formal dinner, especially on days when you feel like serving something other than pastry and ice cream. Lots of garnishes, like caramel drizzle, chocolate shavings, sprinkles and rose syrup can be used to accentuate the shahi tukda’s flavours.