Chef Ranveer Brar shares delicious mango shahi tukda recipe for summer: See step-by-step preparation

Ingredients for mango shahi tukda

For mango rabdi

• 3 Mangoes, medium size, peeled and cubed
• 1 cup Milk powder
• ½ tsp Baking soda
• ¼ cup Sugar
• ½ cup Milk
• Few strands of saffron
• 2 Cardamom, crushed

For milk (for soaking)

• 1 ladle of prepared mango rabdi
• 500 ml Milk

For fried bread

• 6 White sliced bread, large-sized, cut into triangles
• Ghee for shallow-frying

For garnish

• ½ Mango, peeled and cubed
• A few mint leaves (Optional)

Method of Preparation

For mango rabdi

1. In a mixing bowl, add in peeled and cubed mangoes, milk powder, and saffron, and mix gently.
2. Transfer this mixture and sugar into a cooking pot and allow it to cook for a minute.
3. Add in the milk and cook for another two minutes on medium flame. Add in soda and cook for two to three minutes.
4. Add in crushed cardamom and mix well.
5. Remove from the flame and allow it to cool.

For milk (for soaking)

1. Add in a ladleful of prepared rabdi into one litre of milk (milk should be at room temperature).

For fried bread

1. Trim the edges of bread slices into a triangular shape. (Or you can cut them into a square shape as well)
2. Heat the ghee in a frying pan and shallow fry the bread slices until light golden brown.
3. Remove from the fried bread slices using a strainer and place immediately into prepared milk and soak for 20 to 25 minutes.

For service

1. Before serving, you can refrigerate it or consume it immediately.
2. In a serving platter, arrange soaked bread slices (make sure you gently squeeze out the milk without breaking the bread).
3. Pour the prepared rabdi over the soaked bread slices. Garnish with cubes of mango and mint.

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