By Ujjainee Roy
July 31, 2024
If you love shahi tukda, you must try its vegan version. For those following a vegan diet or looking to reduce their dairy intake, this beloved dessert can be adapted to suit plant-based preferences. Vegan Shahi Tukda is made without animal products but retains all the indulgence and flavor of the traditional recipe. Here's a quick, easy recipe.
– 6-8 slices of whole wheat or white bread (preferably slightly stale) 2 tbsp coconut oil 4 cups almond milk 1/2 cup coconut milk 1/2 cup sugar or maple syrup 1/4 cup cashew nuts 1/4 cup almonds 1/4 cup raisins 1/4 tsp cardamom powder A few saffron strands 1 tbsp rose water (optional) Chopped nuts (almonds, pistachios, cashews) Dried rose petals (optional)
Heat coconut oil or vegan butter in a pan over medium heat. Cut the bread slices into triangles or rectangles. Fry the bread slices until golden brown and crispy on both sides. Drain on paper towels and set aside.
In a large saucepan, combine almond milk, coconut milk, and sugar. Heat over medium heat until the sugar dissolves. Add cardamom powder, saffron-infused water, and rose water if using. Stir well.
Reduce the heat and let the mixture simmer until it thickens slightly (about 10-15 minutes). In a small pan, dry roast the cashew nuts, almonds, and raisins until they are lightly toasted. Set aside. Place the fried bread slices in a serving dish.
Pour the warm milk mixture over the bread slices, ensuring they are well-soaked. Garnish with the toasted nuts, raisins, and dried rose petals. Let the Shahi Tukda soak for a few minutes to allow the flavors to meld. Serve warm or chilled.