SHAHI TUKDA

STANDARD RECIPE CARD

Name of Dish:

Shahi Tukra

Preparation Time:

1 hour

Served with:

Cooking Time :

Portion Size :

No. of Portion :

5

Garnish :

Color:

Ref. Book :

SARASWAT - 241

S/N

Ingredients

Qty.

Unit

Rate

Amount  (Rs.)

S/N

Method :

1

Bread slices

5

1

PREPARATION

2

Ghee to fry

200 gm

The Bread: Slice off the crust and trim the edges to make disks. Heat ghee in

a kadhai and deep fry over low heat until golden brown and crisp.

THE RABARI

The Rabari: Put milk in a kadhai, bring to a boil, reduce to medium heat and

Milk

1.5 liter

stir constantly for 30-35 minutes. Then add sugar and stir until dissolved. Now

Sugar

75 gm

add saffron and stir.

Saffron

0.25 gm

The Syrup: Boil sugar with water (approx. 75 ml) to make a syrup of one-

string consistency. Add cardamom powder and stir.

SYRUP

The Tukra: Immerse the fried bread in the syrup, places at least an inch apart.

Sugar

150 gm

Simmer until the syrup is absorbed, turning once in between with a spatuala

green cardamom powder

1 gm

without breaking the bread. Remove from heat and pour on the Rabarhi.

The Nuts: Blanch almonds and pistachio, cool, remove the skin and cut into

The Garnish

slivers

Almonds

5

Pistachio

5

ASSEMBLING

Chandi-ka-vark

Arrange the Tukra on a silver platter, spread all the Rabarhi on top and

garnish with nuts.

TO SERVE

Cover the Shahi Tukra with Varq  and serve hot or cold.

Total Cost :

Cost per Person :

Prepared By:- Chef Ashish Raina

Checked by