Name: Royal Badshahi Tukda: Crispy Fried Bread in Cardamom-Rose Syrup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 6 slices Bread; 1 cup Coconut Sugar; 2 tsp Rose Water; 1/2 tsp Cardamom Powder; Ghee (for frying); 1/2 cup Heavy Cream; 6 Cashews

Royal Badshahi Tukda: Crispy Fried Bread in Cardamom-Rose Syrup

30 minutes

908 reads

5 from 4 votes

Indian

About Royal Badshahi Tukda: Crispy Fried Bread in Cardamom-Rose Syrup

Experience the majestic flavors of Badshahi Tukda, a truly decadent Indian dessert. Imagine crispy fried bread drenched in a fragrant cardamom-rose syrup, a symphony of sweet spices.

This recipe elevates the classic with a touch of coconut sugar, adding a subtle caramel note to the rich syrup. A creamy topping completes this royal treat, creating a delightful interplay of textures and tastes.

Perfect for celebrations or a luxurious weeknight indulgence, Badshahi Tukda is a dessert fit for royalty – and you!

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Recipe Time & More

Prep10

Cook20

Total30

Calories1442 kcal

Serves

Served AsSnacks

Recipe TasteCrunchy Sweet

Ingredients

For the Bread

▢ 6 slices Bread

For the Syrup

▢ 1 cup Coconut Sugar
▢ 2 tsp Rose Water
▢ 1/2 tsp Cardamom Powder

For Frying & Garnish

▢ Ghee for frying
▢ 1/2 cup Heavy Cream
▢ 6 Cashews

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Instructions

Using a sharp bowl or cookie cutter, cut each slice of bread into a round shape.
In a saucepan, combine the coconut sugar and 1/2 cup of water. Bring to a simmer over medium heat, stirring until the sugar dissolves.
Continue simmering until the syrup slightly thickens, about 5-7 minutes. This creates the perfect consistency for soaking the bread.
Stir in the rose water and cardamom powder. Remove from heat and let the syrup cool.
Heat ghee in a frying pan over medium heat. Working in batches, fry the bread rounds until golden brown and crispy, about 2-3 minutes per side.
Quickly dip each fried bread round into the cooled syrup, ensuring both sides are coated. Avoid soaking for too long to maintain the crispiness.
Arrange the syrup-soaked bread rounds on a serving plate.
Top each bread round with a dollop of heavy cream.
Garnish with cashews.

Recipe Notes

Good To Know

Make sure the sugar syrup is cool or the fried bread is hot. Avoid having both at the same temperature to maintain the bread's crispiness.
For extra crunch, use day-old or slightly stale bread.
For deeper flavor, lightly toast the cashews in ghee before garnishing.
For an Italian twist, add a drizzle of orange blossom water with the rose water or a hint of orange zest to the cream.
Prepare the syrup in advance and chill it for enhanced texture and flavor contrast.

Expert Tips

Don't overcrowd the pan when frying the bread; this will lower the oil temperature and result in soggy bread.
Adjust the sugar syrup consistency to your liking. For a thicker syrup, cook it a bit longer. For a thinner syrup, add a touch more water.
Experiment with different toppings like chopped pistachios, almonds, or a sprinkle of cardamom powder for added flavor and texture.

Storage Instructions

This dish is best enjoyed fresh. Leftovers can be stored in an airtight container at room temperature for a day, but the bread may lose some of its crispness. Reheat gently in a dry pan or oven before serving.