• Prep Time 10-15 minutes
  • Cook Time 10-15 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

A variant of the traditional shahi tukda.
  • Strawberries – 16-17no
  • Sugar – ½ cup
  • Rose essence – Few drops
  • Whipped cream – 1 cup
  • Pistachio – For garnish
  • Oil – For deep fry
  • Bread slice cut into roundels – 6



  1. Heat sufficient oil in a non stick kadai. Deep fry the bread roundels till golden and crisp. Drain on an absorbent paper.
  2. Heat together sugar and 1 1/2 cups water in another non stick pan, allow the mixture to come to a boil
  3. Roughly chop 11-12 strawberries and grind into a purée. Add the purée to the sugar syrup. Simmer for 2-3 minutes and switch off the heat. Add rose essence and mix well.
  4. Add the bread slices to the pan and allow to rest till they become soft.
  5. Finely slice the remaining strawberries.
  6. In a serving plate place the bread and pour the mixture over it. Pipe the whipped cream over it and place the sliced strawberries on the sides of the plate.
  7. Garnish with chopped pistachio and serve




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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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