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Chef’s Choice: How to make Gulkand Shahi Tukda

  Gulkand Shahi Tukda Portion- Serves 4 people INGREDIENTS Milk (5 cups) Rose gulkand (50 gms) Cardamom powder (1/2 tsp) Saffron (few leaves) Sugar (1 1/2 cups) Ghee (1 cup) Bread (8 slices)Best of Express PremiumPremiumSanjiv Bajaj: ‘Like GST Council, need a platform to sort Centre-state iss...PremiumExplained: Where coal blocks cases standPremiumHow to tackle the […]

By: Express News Service |
Updated: December 29, 2014 6:04:28 pm
gulkand-main Gulkand Shahi Tukda recipe


Gulkand Shahi Tukda
Portion- Serves 4 people


Milk (5 cups)
Rose gulkand (50 gms)
Cardamom powder (1/2 tsp)
Saffron (few leaves)
Sugar (1 1/2 cups)
Ghee (1 cup)
Bread (8 slices)

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FOR THE RABRI (Thick Sweet Milk Cream)

Milk (2 litres)
Sugar (75 gms)
Cardamom powder (1/2 tsp)
Saffron (few leaves)
Almonds (10 gms)
Pistachios (10 gms)
Silver Vark (1 leaf)


* Bring the milk to the boil in a heavy-bottomed pan. Add green cardamom powder and saffron. Remove from heat, add sugar. Keep aside.

* Heat the ghee in a pan; fry the slices of bread lightly. Remove from flame, drain the excess oil. Soak the fried bread in the milk mixture for 10 minutes.

* For the rabri, heat the milk and cook till it is reduced to 1/3rd. Add sugar, green cardamom powder, and saffron to the milk and stir. Remove the pan from heat and keep aside to cool.

* Carefully lift the slices of bread from the milk and arrange the rose gulkand with the help of spoon, place on a serving platter.

* Pour the rabri on top and garnish with almonds, pistachios, silver verk and gulkand.

* Serve at room temperature.

chefAbout the Chef

Chef Ajay Mathur
Executive Chef, The Lalit Jaipur

The Lalit Jaipur, amongst many other attributes, boasts of its magnificent kitchens headed by the talented Chef Ajay Mathur. He discovered his passion for the culinary arts while lending helping hands to his mother at the age of ten.  By the time he turned sixteen, Chef Mathur knew that he was destined to become a chef and immersed himself in the world of food.  As our new Executive Chef, Chef Mathur oversees all culinary operations and catering services for The Lalit Jaipur.

Chef Mathur has developed his culinary skills over the past 27 years. After graduating with a diploma in hotel management from Lucknow, Chef Mathur started his career with the Taj Mahal Hotel, New Delhi in 1986. Soon after the Chef moved to the Taj Group of Hotels to horn his skills and joined Taj Mansingh’s authentic Italian restaurant, Casa Medichi. The Chef’s talents and perseverance were noticed in a short period of time and was shifted to the Taj Palace Hotel, New Delhi where he served at the Orient Express Restaurant, recognized as one of the finest French cuisine restaurants in the world, for 5 years. Chef Mathur flourished and developed vast culinary skills at Taj after working at properties like Taj Ganges Varanasi, Taj View Agra, Taj Residency Nasik and Taj Residency Lucknow as an Executive Chef. Not one to be satisfied with his laurels, Chef Mathur then spent a year in Carnival Cruise Lines, USA and followed it up with another year in Ramada Hotel, Dubai. His last assignment was with The Lalit New Delhi, as an Executive Chef.

A strong believer in helping others harness their culinary skills, Chef Mathur has been actively involved as an examiner for Internal Regional Cuisine Completions at IHM, Varanasi, Agra, Nasik, Chandigarh, Delhi and Lucknow. Apart from judging and conducting various culinary training sessions for Guide of Government Tourism, he has also made appearances in numerous cooking shows and states ‘Flavours of the World’ with Chef Wan Ismail from Japan as his favourite.

Chef Ajay Mathur has had the opportunity to personally cook for celebrities including Anil Kapoor, Aishwarya Rai Bachan, Shraddha Kapoor, Sachin Tendulkar, Asha Bhosle, Hema Malini and so on.

This weekly series comes in association with The Lalit Suri Hospitality Group.  (An enterprise of Bharat Hotels Limited) 

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