Shahi Tukhra

Shahi Tukhra Recipe from Oman - A Delicious Dessert with Milk and Saffron

Region / culture: Oman | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Shahi Tukhra is a traditional Indian dessert that is rich, decadent, and full of flavor. This royal dessert is made with layers of fried bread soaked in saffron-infused milk, topped with a creamy rabarhi (reduced milk), and garnished with nuts and silver varakh.

History

Shahi Tukhra has its origins in Mughlai cuisine and is believed to have been served to royalty during the Mughal era. The dish has evolved over time and is now a popular dessert served at special occasions and festivals in India.

Ingredients

Rabarhi (Rabri)

350 ml milk
0.5 tsp cardamom powder
1 drop kewra essence

The Bread

4 (1.4 cm thick) milk bread slices
ghee to deep fry the bread
350 ml milk
A few strands saffron

The Syrup

135 g sugar
1 drop kewra essence

-- To Garnish

4 almonds, blanched and sliced
4 pistachios, blanched and sliced
A few strands saffron, soaked in 1 tsp lukewarm milk
2 sheets silver varakh

How to prepare

To prepare the rabarhi: Put milk in a pan and bring it to a boil. Lower the heat and continue stirring constantly until the milk is reduced to 125 ml and has a granular consistency. Remove from heat and strain the milk through a fine mesh soup strainer into a bowl. Add cardamom powder and kewra essence. Mix well and refrigerate.
To prepare the bread: Remove the crust from the bread and cut it into roundels. Heat ghee in a kadai and deep-fry the roundels over medium heat until they turn golden brown and crisp. Drain the fried bread and set it aside. Crush the saffron strands using a pestle or the back of a spoon. In a large, flat, thick-bottomed pan, pour milk and add the crushed saffron. Bring it to a boil and then remove from heat.
To prepare the syrup: Boil sugar with 70 ml of water until it reaches a syrup consistency with one string. Remove any scum that forms on the surface at regular intervals. Stir in the kewra essence and keep the syrup warm.
To prepare the tukhra: Soak the fried bread in the boiled milk, placing the roundels 2.5 cm apart. Put the pan back on heat and simmer until the milk is almost absorbed, carefully turning the bread once with a spatula to ensure it doesn't break. Pour the warm syrup over the bread and cook over low heat for two to three minutes until the bread absorbs the syrup.
To assemble: Create a bed of thin saffron rabarhi (similar to the thickened rabarhi made for the tukhra, but thinner and with saffron) on individual plates. Carefully remove the tukhra from the pan and arrange it over the saffron rabarhi. Spread equal quantities of rabarhi on top of the tukhra. Garnish with nuts, sprinkle saffron, and cover with silver varakh. Serve warm.

Variations

Add a layer of fruit compote or jam between the bread and rabarhi for a fruity twist.
Substitute the nuts with dried fruits like raisins or apricots for a different flavor profile.

Cooking Tips & Tricks

Be sure to fry the bread slices until they are golden brown and crisp to ensure they hold up well when soaked in the milk.

- Strain the milk for the rabarhi to remove any lumps and achieve a smooth consistency.

- Allow the tukhra to soak in the syrup for a few minutes to absorb the flavors fully.

- Garnish the Shahi Tukhra generously with nuts and silver varakh for an elegant presentation.

Serving Suggestions

Serve Shahi Tukhra warm as a decadent dessert after a traditional Indian meal.

Cooking Techniques

Deep-fry the bread slices until they are crispy to ensure they hold up well when soaked in the milk.

- Simmer the tukhra in the syrup over low heat to allow the bread to absorb the flavors fully.

Ingredient Substitutions

Use almond or coconut milk as a dairy-free alternative for the rabarhi.

- Substitute ghee with vegetable oil for frying the bread slices.

Make Ahead Tips

Prepare the rabarhi and syrup in advance and assemble the Shahi Tukhra just before serving to ensure it is fresh and flavorful.

Presentation Ideas

Arrange the Shahi Tukhra on individual plates and garnish with a sprinkle of saffron, nuts, and silver varakh for an elegant presentation.

Pairing Recommendations

Serve Shahi Tukhra with a cup of hot masala chai or a scoop of vanilla ice cream for a delightful dessert experience.

Storage and Reheating Instructions

Store any leftover Shahi Tukhra in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

Calories: 320 per serving

Carbohydrates

Carbohydrates: 45g per serving

Fats

Total Fat: 12g per serving

Proteins

Protein: 8g per serving

Vitamins and minerals

Shahi Tukhra is a good source of calcium, vitamin D, and potassium.

Alergens

Contains dairy (milk), gluten (bread), nuts (almonds, pistachios)

Summary

Shahi Tukhra is a rich dessert that is high in carbohydrates and fats but also provides essential nutrients like protein and vitamins.

Summary

Shahi Tukhra is a decadent and indulgent dessert that is perfect for special occasions and celebrations. With layers of fried bread, saffron-infused milk, creamy rabarhi, and a garnish of nuts and silver varakh, this royal dessert is sure to impress your guests.

How did I get this recipe?

The moment I found this recipe is etched in my memory like a beautiful painting on the walls of my kitchen. It was a warm summer day, and I was rummaging through an old dusty cookbook that belonged to my mother. As I turned the brittle pages, a faded piece of paper fell out, revealing a handwritten recipe for Shahi Tukhra.

I gazed at the delicate handwriting, feeling a surge of excitement wash over me. Shahi Tukhra was a dish I had heard of but never tasted before. The name itself sounded regal and exotic, and I knew I had to try making it.

The recipe was simple, yet intriguing. Layers of fried bread soaked in saffron-infused milk, topped with rich rabri and garnished with slivered almonds and pistachios. It sounded like a royal treat fit for a king, and I couldn't wait to recreate it in my own kitchen.

I carefully followed the instructions, frying the bread slices until they were golden and crisp. The aroma of ghee filled the air, mingling with the fragrant scent of saffron. As I poured the warm milk over the bread, I watched as it slowly soaked up the sweet liquid, becoming soft and luscious.

Next came the rabri, a luxurious concoction of thickened milk, sugar, and cardamom. I stirred it constantly, watching as it reduced and thickened, turning into a creamy sauce that would perfectly complement the bread.

Finally, it was time to assemble the dish. I arranged the soaked bread slices in a glass dish, pouring the rabri over them in a smooth, velvety stream. The mixture glistened in the sunlight, looking almost too beautiful to eat.

I sprinkled the top with slivered almonds and pistachios, adding a touch of elegance to the already decadent dessert. As I placed the dish in the refrigerator to chill, I couldn't help but feel a sense of satisfaction and pride. I had created something truly special, something that had been passed down through generations and now lived on in my kitchen.

When it was finally time to taste my creation, I held my breath in anticipation. The first bite was a revelation - the crispy bread soaked in creamy rabri, the delicate saffron and cardamom flavors dancing on my tongue. It was a symphony of textures and tastes, a dish that spoke of tradition and love.

As I savored each bite, I couldn't help but think of the journey that had brought me to this moment. The recipe for Shahi Tukhra had been a gift from my mother, who had learned it from her own mother, who in turn had received it from a dear friend. It was a recipe that had traveled through time and space, connecting me to my past and to the countless hands that had lovingly prepared it before me.

And so, as I sat at my kitchen table, enjoying the last bite of Shahi Tukhra, I felt grateful for the rich tapestry of flavors and memories that had brought me to this moment. Cooking had always been a way for me to connect with my roots, to honor the traditions and recipes that had been passed down through the generations. And now, as I added Shahi Tukhra to my repertoire, I knew that it would become a cherished part of my own culinary legacy, to be shared with my children and grandchildren for years to come.