My Cheerful Kitchen: Short-cut Shahi Thukda with Apple Rabdi

Shahi Thukda or Double-ka-Meeta is a rich Mughalai dessert that is famous in Hyderabad. Traditionally it is prepared by deep frying bread in ghee, soaking them in sugar syrup and then served with a topping of rabdi (combination of thickened milk, sugar and saffron). I can't even imagine the amount of ghee that goes into deep frying a bread! I was delighted when I came across the idea of using rusk instead of deep-fried bread in kamalascorner.com :) I modified the recipe by including a low fat apple rabdi(inspired from Tarla Dalal). For the sugar syrup, I used left over gulab jamun syrup and hence that made my job even more easier. A very delicious recipe for the festive season that is also guilt free!

INGREDIENTS:

For the bread layer:

Milk Rusk or plain rusk - 10
Sugar Syrup - 1/2 cup (I used left over gulab jamun syrup)

For the Apple Rabdi:

Milk - 2 cups
Apple - 1/2 cup, grated with skin
Sugar - as needed (I added 2 teaspoons)
Saffron strands - 4 to 5
Cardamom powder - 1 teaspoon
Pistachios - 1 tablespoon, chopped (for garnish)

METHOD:

For Sugar Syrup: (You could also use left over gulab jamun syrup or rasagolla syrup)

Mix half a cup of sugar with half a cup of water and heat it on a medium flame. Keep stirring and once the sugar dissolves and the syrup starts to boil, reduce the flame to low and continue to stir until the syrup reaches one string consistency (ie. if you take a drop of the syrup in between your thumb and index finger, it should form one string). Once this stage is reached, remove from fire and mix rose essence if desired. Keep aside

For Apple Rabdi:

Soak saffron strands in 2 tablespoons of warm milk. Keep aside
Boil 2 cups of milk in a heavy bottomed pan
Once it starts to boil, reduce the flame and keep stirring, scraping the sides of the pan occasionally
After 3 to 4 minutes, add grated apple and cook for 5 more minutes
Remove from heat and add sugar, cardamom powder and soaked saffron. Mix well
The rabdi can be had as such like a kheer

To Serve:

Soak the rusk pieces in sugar syrup for a minute or two
Arrange them on the serving plate
Pour the rabdi over the rusk pieces
Garnish with chopped pistachios or any nuts of your choice
Refrigerate for an hour and serve chilled! Yummy and comparatively low fat version of Shahi Tukda is ready :)

Stay tuned for more interesting Diwali recipes :)

Sending this recipe to the following events:

Zesty South Indian Kitchen and Mayuri's Jikoni - Diwali favorite recipes event!!