Shahi Tukda is a popular Indian dessert with crispy fried bread soaked in sweet syrup, usually topped with nuts and creamy layers. While many versions use condensed or thickened milk, this Sahi Tukda Roll recipe takes a quicker and simpler route by using milk powder, making it just as delicious...
Ingredients
For the Rolls
- 6piecebread slices
- 6tbspoil
For the Stuffing
- 1cupshredded coconut
- 4tbspmilk powder
- 1/2cupassorted nuts, chopped
- 1/3cupmilk (as needed)
For the Sugar Syrup
- 1/2cupwater
- 1/2cupsugar
- 3piecegreen cardamom pods
How to make Shahi Tukda Rolls
Prepare the Sugar Syrup
In a saucepan, mix sugar, water, and the crushed cardamoms.
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat and let it simmer for about 5 minutes until the sugar dissolves completely and the syrup slightly thickens.
Remove from heat and allow the syrup to cool. Optionally, strain out the cardamom pods.
Make the Stuffing
In a mixing bowl, combine shredded coconut, milk powder, and chopped nuts.
Gradually add milk, mixing until you achieve a soft, cohesive mixture.
Divide the mixture into 6 equal parts and shape each into small cylinders.
Prepare the Rolls
Trim the crusts off the bread slices. Using a rolling pin, flatten each slice evenly into thin sheets.
Place one portion of the coconut-nut filling at one end of a flattened bread slice.
Gently roll the bread slice around the filling, forming a tight roll. Seal the edges with a little milk to secure the roll.
Repeat the process with all bread slices.
Fry the Rolls
Heat oil in a wide pan over medium heat.
Place the rolls seam-side down in the hot oil. Fry them, turning occasionally, until they are golden brown and crispy on all sides.
Remove the rolls and drain on paper towels to absorb any excess oil.
Soak in Sugar Syrup
While still warm, dip the fried rolls into the sugar syrup for 4-5 minutes, allowing them to absorb the syrup.
Carefully remove the rolls from the syrup and place them on a serving platter.
Garnish with additional chopped nuts for a decorative touch.
Serve the Shahi Tukda Rolls immediately for the best texture and flavour.
Tips & Tricks
You can use shredded, desiccated, or fresh coconut, depending on your preference.
Avoid soaking the rolls in the syrup for too long to prevent them from becoming overly soft.
For extra flavor, add a pinch of saffron or a splash of rose water to the sugar syrup.
Fry on medium heat to ensure the rolls become golden and crispy without burning.
Make sure the edges of the bread are sealed properly to prevent the filling from spilling out during frying.
Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨