How to make Sharbati Shahi Tukda -
Rooh afza adds a variety to shahi tukda.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Bread slices (ब्रेड स्लाइस), Rooh Afza
Cuisine : Indian
Course : Desserts
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For more recipes related to Sharbati Shahi Tukda checkout Double Ka Meetha, Bread and Butter Pudding, Bread Ka Halwa, Quick Bread Dessert . You can also find more Desserts recipes like Chenna Poda Strawberry Black Forest Double Chocolate Tartlets Chocolate Momos - SK Khazana
Sharbati Shahi Tukda Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Sharbati Shahi Tukda Recipe
Bread slices 8
Rooh Afza as required
Oil to deep fry
Cashewnuts roughly chopped 1 tablespoon
Pistachios roughly chopped 1 tablespo to garnish
Charoli/chironji 1 tablespoon
Pear 1
Apple 1
Banana(elaichi) 2
Rooh Afza 2 tablespoons
Green cardamom powder a pinch
Blueberry jam 2 tablespoons
Fresh cream 3 tablespoons
Method
Step 1
Heat sufficient oil in a non stick kadai. Cut the bread slices into rounds, slide them into hot oil and deep fry till golden and crisp. Drain on absorbent paper.
Step 2
Heat saffron sugar syrup on low heat and dip the bread slices in it for 1 minute. Take them out of the syrup and arrange them on a serving plate and keep aside. In the remaining saffron sugar syrup, add cashewnuts and pistachios and stir for a couple of m
Step 3
Peel the pear and apple and cut into small cubes. Add to the pan and toss lightly. Peel elaichi bananas, cut into small roundels, add to the pan and mix well. Add rooh afza and cook for a minute.
Step 4
Add green cardamom powder and mix. Apply jam on the bread slices and spread the fruit mixture over it. Garnish with cream and the remaining pistachios and serve.
Nutrition Info
Calories : 1218 Kcal
Carbohydrates : 226.6 gm
Protein : 26.2 gm
Fat : 23.1 gm
Other : Fiber- 15gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
