Baked Shahi Tukda Diya
Baked Shahi Tudka diyas are a delicious healthier spin to Shahi tukda that is a perfect Diwali Indian dessert. Traditionally, Shahi tukda is a rich Mughlai dessert made with ghee-fried bread slices that is soaked in sugar syrup, topped with rabdi and garnished with nuts. In this version, the bread is shaped to form a diya and baked. An almond slice helps to form the flame and it’s filled with a homemade delicious Rabri. These are so cute and will be a hit for Diwali or any festivities. You can make them with less sugar compared to the traditional one. This recipe is kid and adult approved! They are small making them great for parties.
Happy Baking!
Servings: 8-9 diyas
Prep Time: 1 hour
Baking Time: 15 mins
Total Time: 1-1.5 hours
Ingredients:
Rabri: check notes for store-bought
2 tbsp water
1 3/4th cup whole milk
1-3 tbsp sugar (depending on taste)
1/2 tsp cardamom powder
4-5 strands of saffron
Assembly & Garnish:
8-9 slices of soft bread
4-5 almonds sliced in half vertically so it maintains their shape with the point
2-2.5 tbsp ghee
8-9 strands of saffron
Directions:
Rabri: In a heavy-bottom saucepan, add 2 tbsp of water. Keep the flame on low-medium.
Add the milk to the pan. Stir frequently and cook on low. To form the rabri the milk has to be boiled on a low flame while collecting the malai (cream) layer on top that is formed to make it a thick creamy dessert.
As the malai layer on top forms, using a spatula scrape it to the edge of the pan. Keep stirring to prevent the milk from burning. Keep repeating this and scarping the malai to the edges.
The milk should thicken and reduce to half.
When it reduces to less than half, stir in the scraped malai and add the sugar, saffron, and cardamom powder.
I like to give it one final boil and collect the malai to make sure it is thick. Let the Rabri cool down and thicken for about 12-15 mins.
Diyas: Preheat the oven to oven to 400F. Brush some ghee in the cavities of a cupcake tray.
Cut a circle out of each bread slice just big enough to fit in the cavity of the cupcake tray. I used a mason jar lid.
Using a rolling pin flatten each circle.
Place each flattened circle in the cavity to take its shape. At any point pinch the bread together to give it a diya shape. That is where the almond flame will go. If needed dampen your fingers to help pinch the bread. You can also cut a tiny slit to help pinch it.
Brush some ghee on each piece of bread.
Put some ghee on the almond and press it into the pinch area to form the flame. If it doesn’t stick or fall, don’t worry, you can stick it with rabri later.
Place the bread diyas along with the sliced almonds in the oven. Bake at 400F for 7-8 mins till crispy and edges are brown.
Carefully take the bread diyas out of the tray. If the almonds have fallen, use the thick rabri to place them back in their place.
Fill each diya with the cooled rabri.
Garnish with a strand of saffron.
Serve soon as it can get soggy if it sits out for long.
Notes/Tips:
If you want to use store-bought rabri make sure it is thick and you will need 1/2 cup of it. If the rabri is liquid the cream will be too soft and won’t thicken.
You can make the bread diyas from before and keep them in an airtight box.
Ideally, serve them 15-20 mins after filling them with rabri.
Use a soft bread that can press easily to form the shape.
Don’t forget to brush with ghee that helps crisp it up and add more flavor.
Adding water to the pan helps prevent the milk from sticking to the base or burning.
Make sure you keep cooking on a low flame while making the rabri.
