Recipe of Ultimate Shahi tukda

Shahi tukda Shahi tukda Recipe

Hello, I'm Reyna. Today, I will show you a way to make shahi tukda recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I will make it a bit tastier. This will be really delicious. Not to mention, it's super satisfying.

Shahi tukda Recipe

Shahi tukda is one of the most favored of recent trending meals on earth. It's simple, it is quick, it tastes yummy. It is appreciated by millions daily. Shahi tukda is something that I have loved my whole life. They are fine and they look fantastic.

Shahi tukda is one of the most popular of current trending foods in the world. It's simple, it is fast, it tastes yummy. It's enjoyed by millions every day. They're fine and they look fantastic. Shahi tukda is something that I have loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can cook shahi tukda using 6 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Shahi tukda:

  1. Get 4 of White Bread slices.
  2. Get 1 1/2 cup of milk.
  3. Take 1 cup of milkmade.
  4. Take as needed of Chopped dryfruits.
  5. Prepare 2 tsp of ghee.
  6. Make ready 6-7 of Rose petals.

Instructions to make Shahi tukda:

  1. Take milk and boil it. When it starts boiling add milkmade..
  2. Boil the mixture till it bocomes thick. Then add some dryfruits..
  3. Cut the edges of bread and make triangle shape or any shape of bread. In a pan add ghee and roast bread pieces till golden brown..
  4. Place bread triangles on a plate or bowl and pour milk rabdi on it. Garnish with dryfruits & rose petals.

So that is going to wrap this up for this distinctive dish shahi tukda recipe. Thank you very much for reading. I am sure you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.


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