Meetha Tukda

This is a fairly common dessert  in India and it is called by various names meetha tukda, shahi tukda and also double ka meetha.

In Eastern UP it is a very common item in most weddings, but it is not so commonly made at home. Of late I see many people making it at home in case they have left over syrup from gulab jamun or rosogulla.

The recipe I am sharing today is the traditional high calorie one. I have also in the past attempted a low-cal and quick version of this using leftover syrup from gulab jamuns. There I just brushed sliced bread with some ghee and toasted them, dunked them in the syrup, then smeared some condensed milk over it and served it chilled sprinkled with nuts :-).

But now here is the traditional recipe, this recipe calls for a loaf bread, as the slices you will need are about ¾ of an inch thick, which is not the general thickness of normal sliced bread.

Ingredients

1 loaf bread,

Refined oil for deep frying,

200 grams sugar,

A few drops kewra essence,

100 grams khoya,

1 cup malai,

2 tbsp slivered pistachios,

2 tbsp slivered almonds

Method

This recipe is best made with at least 2 days old bread. Fresh bread will not hold well and may disintegrate while frying.

Trim all edges of the loaf (don’t discard these edges, simply toast and grind them to make bread crumbs). Slice them into ¾ inch slices. Cut each slice into 2 triangles.

Prepare a syrup using the sugar and about 2 cups of water. Once the syrup boils simmer for about 5 minutes. Strain and pour into a flat large plate. Add the kewra essence to this syrup.

Roast the khoya in another small pan till light brown in colour. Keep aside.

Beat the malai in a bowl and keep aside.

Heat the oil and when hot drop in the bread triangles and fry till golden brown. Drain well and keep aside. Once the entire batch is fried, apply a small amount of roasted khoya to the fried slice and top with a layer of malai. Repeat this for all the slices.

Place these slices in the kewra sugar syrup and sprinkle the slivered almonds and pistachios. Let the slices soak for at least half an hour before serving.

Serve this chilled or at room temperature.