Rose Shahi Tukda – Double Ka Meetha

Delight in the rich and aromatic flavors of this rose-inspired Shahi Tukda. This traditional Mughlai dessert features crispy fried bread soaked in sugar syrup. It is layered with creamy rose-infused rabri and garnished with pistachios, rose petals, and edible gold leaf. This recipe is easy to make, using ricotta cheese for an instant rabri. It adds a floral touch with rose syrup and rose water. This makes it a perfect treat for special occasions. Serve it chilled for a luxurious, melt-in-your-mouth experience that beautifully balances sweetness and fragrance. Perfect for festive celebrations or indulgent gatherings!

What is Shahi Tukda (Double ka meetha)

Shahi Tukda, also known as Double Ka Meetha, is a classic Indian dessert with Mughlai origins. It features crispy fried bread soaked in sugar syrup. This is layered with creamy rabri (sweetened condensed milk). It is also topped with nuts and aromatic spices. The name “Double Ka Meetha” comes from the Urdu term “double roti.” This term refers to bread, which puffs up to double its size while baking. The dessert’s sweetness (“meetha”) perfectly complements its rich, indulgent flavors, making it a popular festive treat.

Why is it Called Double Ka Meetha?

The unique name highlights the use of bread as the star ingredient. In Mughlai cuisine, bread was often referred to as “double roti” due to its leavened nature. The term “meetha” indicates the dish’s dessert status. The bread is fried to golden perfection, making it a luxurious creation that was historically reserved for royalty.

My Rose-Flavored Twist

This Shahi Tukda recipe introduces a fragrant and refreshing rose flavor, giving a modern twist to the traditional dish. The rabri is made instantly using ricotta cheese, whole milk, and condensed milk. Rose syrup, pink food color, and cardamom enhance it for a floral aroma. Rose water is added to the sugar syrup, creating a harmonious blend with the rabri. Garnished with rose petals, pistachios, and edible gold leaf, this variation transforms Shahi Tukda into a visually stunning dessert.

My Childhood Love for Shahi Tukda: A Sweet Journey from a Small Town in India

As I grew up in a small town in India, Shahi Tukda became more than just a dessert. It was an emotion connected to special occasions. I vividly remember the festive buzz in our home when this royal treat was prepared. The aroma of fried bread filled the air. The richness of sugar syrup was tantalizing. Creamy rabri topped with nuts made my mouth water.

Shahi Tukda was a staple at celebrations—whether it was a wedding, a festival like Eid, or even a family gathering. As a child, I eagerly awaited the dessert. I savored every bite of the golden, syrup-soaked bread. It was dripping with rabri. It was the perfect combination of crispy, creamy, and sweet, leaving an unforgettable mark on my taste buds.

As I grew older, I moved away from home. I found myself craving the nostalgia and warmth that Shahi Tukda brought. It wasn’t just the taste. It was the memories of my family gathered around the table. We shared stories while enjoying this luxurious dessert.

Today, I’ve reimagined this childhood favorite with a rose-flavored twist. The essence of the traditional Shahi Tukda remains. However, the addition of rose syrup, rose water, and edible petals brings a refreshing floral touch. This complements its rich heritage. This modern adaptation satisfies my cravings while paying homage to the dessert I loved as a child.

Shahi Tukda continues to remind me of the joy and comfort of home. I have enhanced it with a touch of my own creativity.

Ingredients

1. White Bread Slices (6): Bread forms the base of Shahi Tukda. It is deep-fried to create crispy layers. These layers absorb the sugar syrup beautifully.

2. Ricotta Cheese (250g): Used to create a quick and creamy rabri, mimicking the traditional slow-cooked version.

3. Whole Milk (1/4 cup): Adds richness and helps blend ricotta for a smooth rabri texture.

4. Condensed Milk (4 tbsp): Sweetens and thickens the rabri, reducing preparation time.

5. Rose Syrup (1 tbsp): Infuses the dessert with a floral aroma and flavor, giving it a signature rose touch.

6. Rose Water (1 tsp): Enhances the sugar syrup’s fragrance, complementing the rose syrup in the rabri.

7. Pink Food Color (1 pinch): Adds a visually appealing hue, making the dessert vibrant and festive.

8. Cardamom Powder (1/4 tsp): Offers a warm, spicy note to balance the sweetness of the rabri.

9. Sugar (1.5 cups): Forms the base of the sugar syrup, essential for soaking the fried bread.

10. Green Cardamom (3-4 pods): Lends an earthy aroma to the sugar syrup, enriching the overall flavor.

11. Chopped Pistachios (2 tbsp): Adds a nutty crunch and a pop of color as garnish.

12. Ghee (for frying): Ensures the bread becomes golden, crispy, and flavorful.

13. Rose Petals (1 tbsp): Elevates the presentation and emphasizes the floral theme.

14. Edible Gold Leaf (2 pieces): A luxurious garnish, giving the dessert a royal finish.

Each ingredient plays a crucial role in creating this quick, indulgent, and aromatic Shahi Tukda.

Step by step recipe for rose shahi tukda

Preparing Instant Rabri

1. Heat a pan and add ricotta cheese along with milk, stirring until the mixture begins to thicken.

2. Mix in condensed milk and rose syrup, ensuring a smooth blend.

3. Turn off the heat and stir in pink food color and cardamom powder. Let it cool and set aside.

Crafting Aromatic Sugar Syrup

1. Combine sugar, green cardamom, and 2/3 cup water in a pan. Bring it to a boil and simmer for 5-7 minutes.

2. Remove from heat, add rose water, and set the syrup aside.

Assembling the Shahi Tukda

1. Use a cookie cutter to shape bread slices or cut them into halves or quarters as preferred.

2. Deep fry the bread pieces in ghee until golden and crispy.

3. Immerse the fried bread in the sugar syrup, allowing them to soak for a few minutes.

Final Touches

1. Arrange the soaked bread on a serving plate and generously pour the prepared rabri over them.

2. Garnish with chopped pistachios, edible rose petals, and gold leaf for an opulent presentation.

3. Chill for 10 minutes in the refrigerator and serve this royal dessert cold.

This rose-flavored Shahi Tukda is a quick and luxurious treat, perfect for festive occasions or a special indulgence.

Pro Tips for best rose shahi tukda

1. Choose Fresh Bread: Use slightly stale or day-old white bread for better frying results. Fresh bread may absorb too much ghee, making it soggy.

2. Fry at Medium Heat: Deep-fry the bread slices on medium heat to achieve a golden, crispy texture. Frying on high heat may burn the bread, while low heat can make it oily.

3. Perfect Sugar Syrup: Boil the sugar syrup until it reaches a one-string consistency. This ensures the bread absorbs the syrup without becoming overly soft or soggy.

4. Flavor the Rabri: Don’t skip adding cardamom powder and rose syrup to the rabri. These enhance the flavor and pair beautifully with the rose theme.

5. Balance the Sweetness: Taste your rabri and sugar syrup during preparation. Adjust the sweetness by reducing sugar in the syrup or condensed milk in the rabri as needed.

6. Add Rose Water Last: Always add rose water to the sugar syrup after switching off the heat. This preserves its delicate aroma.

7. Personalize Garnishes: Enhance the royal appeal by adding slivers of almonds. You can also add saffron strands, or a drizzle of rose syrup over the final dish.

8. Cool Before Serving: Allow the dessert to chill for at least 10 minutes in the refrigerator before serving. This lets the flavors meld and makes it more refreshing.

9. Experiment with Shapes: Use cookie cutters to create fun shapes for the bread. This makes the dessert more visually appealing, especially for special occasions.

10. Plan Ahead: Prepare the rabri and sugar syrup in advance. This will save time. Assemble just before serving for the freshest results.

Serving Suggestion for shahi tukda

1. Chilled Elegance: Serve the Shahi Tukda cold. The chilled rabri enhances the rose flavours. It creates a refreshing contrast with the syrup-soaked crispy bread. Prepare it in advance, refrigerate, and garnish just before serving for the best taste.

2. Individual Portions: Present each serving in elegant dessert bowls or glasses for a sophisticated touch. Layer the bread, rabri, and garnishes in clear glasses to showcase the vibrant colors.

3. Festive Platter: Arrange the Shahi Tukda pieces on a decorative platter. Drizzle rabri generously over them. Add garnishes like rose petals, pistachios, and gold leaf. This will create a stunning centerpiece at festive gatherings.

4. Fusion Presentation: Pair with a scoop of rose or saffron ice cream. This creates a fusion dessert that combines warm and cold textures.

5. Romantic Vibes: Use heart-shaped bread pieces and add edible rose petals for an extra-special touch, perfect for romantic occasions.

6. Kid-Friendly Treat: Cut bread into fun shapes. Use cookie cutters to make the process easier. Reduce rose syrup to make it mildly sweet for kids.

These serving ideas make your Shahi Tukda visually appealing and elevate its royal charm, perfect for any celebration!

FAQs for rose shahi tukda recipe

1. What is Shahi Tukda?

Shahi Tukda is a traditional Indian dessert. It is made with fried bread soaked in sugar syrup. The dish is topped with creamy rabri, nuts, and aromatic flavors.

2. Why is it called Double Ka Meetha?

The name “Double Ka Meetha” comes from the term “double roti,” which refers to leavened bread. It signifies the use of bread as the main ingredient in this sweet dish.

3. Can I use fresh bread for this recipe?

It’s best to use slightly stale bread as it absorbs less ghee during frying and retains its crispy texture better.

4. How do I prevent the bread from becoming soggy?

Ensure the bread is fried until golden and crispy, and avoid over-soaking it in the sugar syrup. A quick dip is sufficient.

5. Can I make the rabri ahead of time?

Yes, you can prepare the rabri in advance and store it in the refrigerator for up to two days. Assemble the dessert just before serving for the freshest taste.

6. Can I skip the rose flavor?

While the rose flavor enhances the dish, you can substitute it with saffron or vanilla essence for a different twist.

7. What can I use instead of ricotta cheese for rabri?

You can use traditional khoya or evaporated milk as an alternative.

8. Is this dessert suitable for vegetarians?

Yes, this recipe is entirely vegetarian-friendly.

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