Shahi Tukde/Bread Halwa/Double Meetha

Well, no matter what you call it, the individuality of this dish cannot be taken away. Even the most unappetizing sounding name , wouldn’t take away the claim to fame from this dish.
Shahi tukde or Bread Halwa , etc etc… Whatever you call it, has been around longer since you and I were even born 😉

This is the dessert of the nawaabs.  It is highly popular in Hyderabadi cuisine, and moreover is particularly prepared by the Musalman (muslims) during the festive period of Eid .

Shahi tukde and Bread Halwa, though use the same ingredients, the end product is slightly different from each other.

Here, I will be making Bread Halwa.

In Shahi tukde, thickened milk or rabdi is poured over the bread, however in Bread Halwa, the bread is added to the milk.

Sounds the same doesn’t it?

Well it is sooooo not!!!

Read on 😉

Ingredients: ( Serves 4 )
4 slices of white bread
1/2 litre milk
6 tbsp sugar
2 cardamom pods
1/4th cup ghee (clarified butter)
4tbsp khoya (optional)
A few strands of saffron (kesar)
2tbsp of chopped almonds and pistachios each
1tbsp cornflour (optional)
2-3 drops rose essence

Recipe:

This recipe has been adapted from
http://www.masala.tv/recipes/bread-halwa/

Cut the sides of the bread.

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Cut this bread into 2 rectangles. Cut each bread diagonally, from each side. One slice of bread would give you 4 tiny triangles

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Pour the ghee into a pan and add the bread pieces. Toast until golden brown.

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In another deep bottomed pan, add the milk , sugar, cardamom, saffron, rose essence and cook for one minute. Add the corn flour and khoya if adding.

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Add in the bread slices.

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Cook on medium heat for 5-10 minutes , until the milk has been completely soaked by the bread slices, or reduced into less than half of its original content.

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Since I didn’t have saffron at hand, I had to add a little yellow color ( I hate myself for this, I absolutely detest adding color, but hey…I can forgive myself for this one time 😉 )

This can be served either warm or cold .
It is your preference here, however I like them to be warm.
Brings out the flavor.

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Enjoy!!

For those of you that want Shahi Tukde and not Double Meetha.

The bread toasting part will be the same, however when you reach the milk part, omit adding the bread slices in the milk and continue with the rest, just cook the milk until it reaches a really thick consistency or reduces into half.

Then pour this milk onto the toasted bread slices, and garnish with the chopped pistachios and almonds.

Viola, Shahi tukde!!

Enjoy either way…:-)

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1 Comment (+add yours?)

  1. Trackback: Homemade Khoya | Bandra Girl

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