Kesar Shahi Tukda With Rabdi Recipe (Saffron Bread Pudding With Spiced Milk Custard)
It is a delicious Indian Bread Pudding that is flavored with saffron and topped with a spiced milk pudding called Rabdi.
The Kesar Shahi Tukda With Rabdi Recipe is a delicious Indian Bread Pudding that is flavored with saffron and topped with a spiced milk pudding called Rabdi. It is a quick and simple mithai recipe that you can make when you have sudden guests over. The Kesar Shahi Tukda brings out the rich flavors and taste making it a perfect sweet to serve for parties or festivals like Holi.
If you like Indian Sweets, then you must try a few favorites like
- 6 Multigrain Whole Wheat Bread
- 1/4 cup Ghee , (for shallow frying)
- 1 cup Rabri
- Mixed nuts , Chopped (almonds, pistachios and cashew for garnish) Sugar Syrup
- 1/3 cup Sugar
- 1/3 cup Water
- 1 teaspoon Cardamom Powder (Elaichi)
- Saffron strands , few
How to make Kesar Shahi Tukda With Rabdi Recipe (Saffron Bread Pudding With Spiced Milk Custard)
To begin making the Kesar Shahi Tukda With Rabdi Recipe, we will first prepare the sugar syrup for the Shahi Tukda and Rabri.
Prepare the Rabri according to the Rabri recipe and keep aside.
Heat water and sugar in pan, add the saffron strands and allow the water to come to a brisk boil. Turn the heat to low and simmer the sugar water until you get a one string consistency. Turn off the heat and keep the sugar syrup aside.
The next step is to prepare the bread slices and roast them in ghee for the shahi tukda recipe.
Cut the edges of the bread and slice them into a triangle.
Heat ghee in a skillet and shallow try the bread pieces until they are crisp and golden brown in color on both sides.
Once the bread slices are fried, soak each slice in the sugar syrup for about a minute and place them on a serving platter. Pour the prepared Rabri over the bread slices and garnish with the chopped nuts and serve.
You can serve the Kesar Shahi Tukda With Rabdi either chilled or warm based on the season and mood.
I am from Pondicherry living in Paris, France who turned as a full time food blogger. I started blogging 7 years ago just to kill my leisure time but now blogging is part of my life. My latest interest is food photography and love to experiment clicking pictures of food. I love trying out a lot of international cuisines that also includes a lot of baking. I passionately love cooking traditional south indian recipes as well.