Shahi Tukda/ Double ka Meetha :

Shahi Tukda as the name suggests, this sweet creamy delight 
has its connection with the royals. Having it's root in the Mughlai cuisine, Shahi tukda is a rich creamy royal dessert. It is made up 
of fried bread which is  coated in sugar syrup and is topped and soaked with fragrant creamy sweet thickened milk or rabri and garnished with dry fruits. 
The dessert is rich in taste, aroma and flavour and is particularly prepared during the festive months of Ramadan, making it very desirable dish at iftar, and a meetha famously served at Eid and a must in marriage functions. 
Shahi Tukda also has a hyderabadi cousin, resembling each other 
in taste and presentation, there is not much difference between the two except in terms of thickness of the bread. In Hyderabad, the dish is baked after the bread and rabri are combined, and it's referred to as "Hyederabadi Double ka Meetha" after the local 
word for bread which is double roti.
I want to share with you a truly luscious recipe of shahi tukde, though i have changed the dish a bit,  in keeping in mind, the 
health conscious friends of mine, so instead of deep fry, the 
breads are shallow fried to avoid the extra calories and i used 
a whole wheat bread instead of white bread....so happy 
cooking and a happy Ramadan in advance to you all.......!!

Ingredients -
whole wheat bread - 8
Milk - 1/2 ltr
sugar - 4 tbsp + 2 tsp
Almond chopped- 5-6
Pistachio chopped - 3-4
Cashews chopped - 4-5
Cardamom powder - 1/2 tsp
Condensed milk - 2 tbsp
Rose essence - 2 drops
Saffron strands - 2-3
Clarified butter ( Ghee) - for frying 3-4 tbsp
Silver foil /Chandi vark - 1 (optional)


Method - 
1. Take the bread and remove all it's edges, cut it diagonally.
2. Take a shallow non stick frying pan and heat little ghee in it.
3. Shallow fry the bread slices in batches, in a low heat until 
    crisp golden brown on both the sides, turning it in between
    and sprinkling with some ghee when it's turned.
4. Fry the chopped dry fruits lightly in ghee too.
5. Make sugar syrup heating one cup of water and 4 tbsp
    of sugar until its half in quantity, add the saffron strand and 
    keep it aside.
6. Heat a heavy bottomed pan with milk in it. Keep boiling it
    on a low medium heat stirring it continuously till the milk 
    is reduced and resembles a thick rabri. Add 2 tbsp sugar,
    2 tbsp condensed milk, cardamom powder and rose essence 
    into it.
7. To  assemble the shahi tukda, take a rectangular tray, 
    dip the fried bread slices into the sugar syrup and arrange
    it on the tray.
8. Pour the thickened milk ( rabri) over the soaked bread 
     slices, decorate it with chandi ka vark and dry fruits. 
     Dribble a little bit of sugar syrup also on the breads.
 9. The recipe can be doubled according to your need, the
     present recipe serves 3-4.