Instructions

How to make shahi tukda recipe in Hyderabadi Style
To cook rabdi for shahi tukda
First, add milk to heavy bottom pan and bring it to a boil. Then reduce then flame and simmer until it is reduced to half.
Then add saffron, sugar and keep simmering the rabdi until desired consistency.
To make sugar syrup
To make syrup, add sugar and water in pan and bring it to boil. Once it starts boiling add saffron and cardamom pods, simmer for another 5 minutes.
Preparation of shahi tukda
Snip off the edges of the bread and cut into triangles.
Heat ghee in pan and add cut bread slices
Fry the bread slices until golden and crisp from both the sides
Now dip the fried bread slices in warm sugar syrup fo 30 seconds
Keep the soaked toast on plate and topped it thick rabdi (reduced milk). Garnish with nuts and serve.
How to make shahi tukda recipe in Awadhi or old Delhi style
First, snip off the edges of the bread.
Then heat ghee in pan. Once the ghee is medium hot, add bread slices and fry until golden and crisp
Take out the crisp bread and dip it in warm sugar syrup and let it rest for 3-4 minutes.
Now, arrange the soaked bread in a dish evenly. As the bread slices were thin, I have stack few of them to make the thickness of 1 inch.
Pour few spoons of sugar syrup over the arranged bread to keep it moist.
To make milk cream, add milk in a pan and bring it to a boil. Simmer for 2 minutes.
Add khoya and mix until smooth.
Then, make a slurry of cornflour with 2 tablespoons of water. Add it to the milk and stir continuously to avoid lump formation.
Cook for few seconds until you get thick smooth cream.
Immediately pour the milk cream over the bread evenly covering the top every well.
Tap gently and sprinkle slivered pistachios and almonds. Allow it to rest for few hours until cream is set.
Garnish with silver wark, pour some melted ghee and some warm sugar syrup on the top, cut in portions and serve.
Notes