Shahi Tukda is a rich and decadent dessert that is popular in India and Pakistan. Traditionally made with fried bread soaked in a sweet and creamy syrup, this vegan shahi tukda is a healthier and cruelty-free take on the classic. The bread is toasted instead of fried and the syrup is made with coconut milk and maple syrup instead of dairy and sugar. The result is a delicious and satisfying dessert that is perfect for special occasions or just as a treat for yourself.
Vegan Shahi Tukda
Course: Vegan dessertsCuisine: IndianDifficulty: Easy8
servings15
minutes30
minutes292
kcalIngredients
- For the Bread
8 slices of white bread, crusts removed
2 tbsp vegan butter, melted
- For the Syrup
1 can (13.5 oz) full-fat coconut milk
1/2 cup maple syrup
1/2 tsp ground cardamom
1/4 tsp saffron threads
1 tsp rose water
- For the Garnish
2 tbsp sliced almonds
2 tbsp chopped pistachios
2 tbsp dried rose petals
Directions
- Preheat the oven to 375°F (190°C).
- Brush each bread slice with melted vegan butter on both sides and place them on a baking sheet.
- Bake the bread slices in the oven for 10-15 minutes, flipping them over halfway through, until they are golden brown and crispy.
- Remove the bread from the oven and let it cool while you prepare the syrup.
- In a medium-sized saucepan, combine the coconut milk, maple syrup, cardamom, saffron, and rose water. Bring the mixture to a boil, stirring occasionally.
- Reduce the heat to medium-low and let the mixture simmer for 10-15 minutes, stirring occasionally, until it thickens slightly.
- Remove the saucepan from the heat and let the syrup cool for 10 minutes.
- To assemble the shahi tukda, place a slice of toasted bread on a plate and pour a generous amount of syrup over it.
- Repeat with the remaining bread slices, stacking them on top of each other.
- 10.tPour any remaining syrup over the top of the stack.
- 11.tGarnish the shahi tukda with sliced almonds, chopped pistachios, and dried rose petals.
- 12.tServe the shahi tukda warm or at room temperature.
Notes
- Make sure to remove the crusts from the bread slices to ensure even toasting.
- Use a good quality full-fat coconut milk for a rich and creamy syrup.
- Toast the bread until it is golden brown and crispy to ensure it can hold up to the syrup without getting too soggy.
Alterations and Modifications
Variations
- Chocolate Shahi Tukda: Add cocoa powder or vegan chocolate chips to the rabdi for a chocolatey twist.
- Mango Shahi Tukda: Add pureed mango to the rabdi for a fruity flavor.
Sugar Substitutions
- Instead of maple syrup, you can also use other vegan sweeteners such as agave nectar, date syrup, or brown rice syrup.
Nut-Free Options
- Substitute the sliced almonds and chopped pistachios with pumpkin seeds
Cooking Methods
- Instant Pot Method: To make the rabdi in an Instant Pot, combine all the rabdi ingredients in the pot and cook on high pressure for 10 minutes. Allow the pressure to release naturally before opening the pot and stirring the rabdi.
- Stovetop Method: To make the rabdi on the stovetop, heat the ingredients in a heavy-bottomed pan over medium-high heat and follow the instructions given in the recipe.
Storage
- Store any leftover shahi tukda in the refrigerator in an airtight container for up to 2 days.
- Reheat the shahi tukda in the microwave or on the stovetop before serving.
Complete Nutrition Information
Nutrition Facts
8 servings per container
- Amount Per ServingCalories270
- % Daily Value *
- Total Fat
10g
16%
- Saturated Fat 7g 35%
- Sodium 105mg 5%
- Total Carbohydrate
40g
14%
- Dietary Fiber 1g 4%
- Sugars 22g
- Protein 5g 10%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Frequently Asked Questions (FAQs)
Can I use a different type of bread for this recipe?
Traditionally, shahi tukda is made with white bread. But you can try using whole wheat bread or a gluten-free bread to suit your dietary needs or preferences. Just keep in mind that the texture and flavor may be slightly different.
Can I use a different type of sweetener instead of sugar?
Yes, you can use alternative sweeteners like maple syrup, agave nectar, or coconut sugar in place of white sugar. However, keep in mind that the sweetness and texture of the dessert may be slightly different.
Can I make this recipe in advance?
Yes, you can make the rabri and sugar syrup in advance and store them in the refrigerator for up to 2-3 days. However, it’s recommended to fry the bread and assemble the dessert just before serving to ensure maximum freshness.
Can I freeze leftover shahi tukda?
It’s not recommended to freeze shahi tukda, as the texture and taste may be affected upon thawing. It’s best to store any leftovers in the refrigerator for up to 1-2 days and consume them chilled or at room temperature.
Can I add nuts or other toppings to this recipe?
Absolutely! You can garnish shahi tukda with chopped nuts like pistachios, almonds, or cashews, as well as other toppings like edible silver or gold foil (varak) or rose petals for a more luxurious presentation.
