Bake with Neetu
Shahi Tukda is one of the most beloved desserts of Indian cuisine, often enjoyed during special occasions and festivals. It’s a rich, royal dessert made by soaking deep-fried bread pieces in sweet sugar syrup and then drenching them in creamy rabdi. But today, we’re taking this classic dish up a notch with a unique twist—introducing the Pine Wheel Shahi Tukda. This modern take features crispy, golden pinwheels made from bread and infused with a delightful saffron-flavored rabdi, garnished with dried rose petals and chopped pistachios. The combination of textures and flavors is simply irresistible!
Whether you’re preparing for a festival like Eid or Diwali, or just craving a treat to impress your guests, this Pine Wheel Shahi Tukda recipe is sure to steal the show.
Ingredients for Pine Wheel Shahi Tukda:
- 500 ml Full Cream Milk (फुल क्रीम दूध – ५०० मिली)
- 10-15 Saffron Strands (केसर – १०-१५ धागे)
- ¼ Cup Condensed Milk (कंडेन्स्ड मिल्क – १/४ कप)
- ¼ Cup Sugar (चीनी – १/४ कप)
- ½ Cup Water (पानी – १/२ कप)
- 5 Bread Slices (ब्रेड स्लाइस – ५ पीस)
- 1 Cup Oil for Frying (तलने के लिए तेल – १ कप)
- Dried Rose Petals (सूखे गुलाब की पंखुड़ियां)
- Chopped Pistachios (बारीक कटे हुए पिस्ता)
How to Make Pine Wheel Shahi Tukda: Step-by-Step Guide
Step 1: Prepare the Rabdi
The heart and soul of Shahi Tukda lies in its creamy, fragrant rabdi. To start, pour 500 ml of full cream milk into a heavy-bottomed pan and bring it to a boil over medium heat. As the milk begins to boil, add 10-15 strands of saffron. The saffron will not only infuse the milk with a beautiful golden color but also lend it a luxurious aroma. Keep stirring the milk to prevent it from burning, and reduce the milk to about half its original volume. This will take some time, so be patient!
Once the milk has reduced, add ¼ cup of condensed milk and ¼ cup of sugar. Stir continuously to ensure the sugar dissolves completely. Let the mixture simmer until it thickens further, becoming a rich, creamy consistency. Once done, set the rabdi aside to cool.
Step 2: Prepare the Bread Rolls
For the base of this dessert, we will use bread slices. Begin by removing the crusts from 5 slices of bread. Next, flatten the bread slices using a rolling pin. This step will ensure that your bread rolls are nice and soft, perfect for soaking in the sugar syrup and rabdi later.
Once flattened, use a little water to seal two slices together. Roll them tightly into logs and then slice them into 1-inch wide pinwheels. These pinwheels will give the Shahi Tukda a fun and modern look, perfect for serving in individual portions.
Step 3: Make the Sugar Syrup
Now it’s time to make the sugar syrup that will soak the fried bread pinwheels. In a small pan, add ½ cup of water and ¼ cup of sugar, and bring to a boil. Stir until the sugar dissolves completely. Once it reaches a boiling point, add a handful of dried rose petals to infuse a delicate floral flavor into the syrup. Let the syrup cool to room temperature.
Step 4: Fry the Pine Wheels
Heat 1 cup of oil in a frying pan over medium heat. While the oil is heating, carefully dip each bread pinwheel in the sugar syrup, ensuring that it is coated. Once coated, gently drop the pinwheels into the hot oil. Fry them until they turn a beautiful golden brown and crispy on all sides. This should take about 3-4 minutes.
Once fried, remove the pinwheels from the oil and place them on a paper towel to drain the excess oil.
Step 5: Assemble & Serve
Now comes the fun part! Take each fried pine wheel and dip it in the cooled sugar syrup for about 5-10 seconds, allowing it to soak in the sweetness. Place the soaked pinwheels onto a serving plate.
Next, generously drizzle the chilled rabdi over the pinwheels. To finish off, garnish the dish with a handful of chopped pistachios and some dried rose petals for a touch of elegance. The combination of textures—crispy bread, creamy rabdi, and crunchy pistachios—will take your taste buds on a journey like no other.
Tips for Making the Perfect Pine Wheel Shahi Tukda:
- Use Fresh Bread: While day-old bread is commonly used for desserts like Shahi Tukda, for this recipe, using fresh bread ensures that the pinwheels hold their shape better and soak up the syrup more effectively.
- Control the Oil Temperature: Be sure the oil is at the right temperature (not too hot or too cold) before frying. This ensures that the bread pinwheels become crispy without burning.
- Add More Flavor: Feel free to enhance the flavor of the rabdi by adding a pinch of cardamom powder or rose water for an extra layer of fragrance.
- Make Ahead: You can prepare the rabdi and sugar syrup in advance, which saves time when you’re ready to assemble the dessert.
Nutritional Benefits of Pine Wheel Shahi Tukda:
While this dessert is undeniably indulgent, it also brings some nutritional benefits to the table:
- Saffron is rich in antioxidants and has been traditionally used for its calming and mood-enhancing properties.
- Pistachios add a healthy dose of fats, protein, and fiber, making them an excellent choice for garnishing this dessert.
- The milk in the rabdi provides calcium and protein, essential for bone health.
Although this dessert is high in sugar and calories, it’s perfect for those special occasions when you want to treat yourself or your guests to something luxurious.
Why Pine Wheel Shahi Tukda is Perfect for Every Occasion:
Whether it’s a wedding, festive celebration, or any special occasion, Pine Wheel Shahi Tukda is sure to make a statement. The fusion of traditional Indian ingredients like saffron, pistachios, and condensed milk with the modern presentation of pinewheel shapes creates a dessert that’s both nostalgic and contemporary.
The process of making Pine Wheel Shahi Tukda is a perfect blend of tradition and innovation. The crispy pinwheels soaked in sugary syrup, topped with rich rabdi, and garnished with rose petals and pistachios is a treat for both the eyes and the palate. It’s the kind of dessert that will have your guests asking for seconds—and the recipe!
Frequently Asked Questions:
Can I make this dessert in advance?
Yes, you can prepare the rabdi and sugar syrup a day ahead. However, the pinwheels should be fried and assembled just before serving to maintain their crispness.
Can I use any bread for this recipe?
White bread is typically used for Shahi Tukda, but you can also experiment with whole wheat or multi-grain bread for a slightly different texture and flavor.
How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat the rabdi before serving.
Conclusion:
This Pine Wheel Shahi Tukda recipe is an exciting update to a classic Indian dessert. With its crispy texture, indulgent flavors, and stunning presentation, it’s sure to become a favorite at your next gathering. Try this recipe today and treat your family and friends to a royal dessert experience!
