Friday, June 6, 2014,11:45 AM by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
40 minutes

Preparation Method :

  • For the rabdi, heat milk in a kadhai over medium heat and bring to a boil.
  • Lower the heat and cook, stirring continuously, till it thickens to the consistency of a custard sauce. Remove from heat, add sugar and cardamom powder and stir till sugar dissolves.
  • For the shahi tukda, combine the sugar with water in a saucepan and cook over medium heat, stirring till sugar dissolves and the syrup thickens to one-string consistency.
  • Add the drained apricots to the syrup and cook till tender. Remove apricots from syrup and set aside.
  • In another saucepan, combine the milk with saffron and prepared sugar syrup and summer for 5 minutes. Remove from heat and keep warm.
  • Heat the clarified butter in a kadhai over medium heat, and deep fry the bread slices till golden and crisp. Remove and drain on absorbent paper.
  • Soak the fried bread slices in the warm milk for 2 minutes.
  • Sandwich the cooked apricots between the softened bread.
  • To serve, arrange the sweet apricot sandwiches on a plate and spoon rabdi over.
  • Sprinkle over with pistachios and garnish with silver leaf. Serve hot.




  • 500 ml whole milk
  • 100 grams sugar
  • ¼ teaspoon green cardamom powder

Shahi Tukda

  • 300 grams granulated sugar
  • 150 grams dried apricots, soaked overnight and drained
  • 300 ml whole milk
  • ¼ teaspoon saffron strands
  • Clarified butter for deep- frying
  • 6 slices white bread
  • 4 tablespoons pistachios, finely chopped
  • 4 sheets edible silver leaf

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