Mango Shahi Tukda, Because It's Diwali

I am here with a quick Indian vegan sweets recipe for Diwali and I think you'll love it as much as I do not just because it's delicious (as in out-of-this-world good) but because it's also ridiculously easy to make. Mango Shahi Tukda.

Shahi Tukda is a dessert with origins in India's Muslim culture. White bread is deep fried and then drowned in a sea of rabdi, or condensed milk pudding infused with cardamom. The milk soaks into the bread, creating a ravishing dessert experience that you will not want to miss.

For my Mango Shahi Tukda, I added another one of my favorite ingredients to an already decadent dish: mango. Mango and cardamom are a match made in food heaven, and with the velvety cashew cream they create a dreamy, creamy sauce.

Also, this version is healthier than the original because, for one, I shallow-fry the bread in a very thin layer of oil, instead of deep-frying it. And the cashew cream is, of course, better for you than milk and cream would ever be.

I have a lot on my mind right now, and there will be explanations later, but for now I want to leave you with a heartfelt wish for a very happy Diwali. May the lights of good fortune shine on you, yours, and every creature alive.

More vegan Indian desserts

• Vegan Kaju Katli
• Vegan Cashew Halwa
• Vegan Mishti Doi
• Vegan Rabri
• Vegan Barfi

Mango Shahi Tukda

A decadent dessert of fried white bread drowned in a creamy mango-cashew-cardamom pudding sauce.

4.50 from 2 votes

Print Recipe Review Recipe

Course: Dessert

Cuisine: Indian

Diet: Vegan, Vegetarian

Prep Time: 20 minutes mins

Cook Time: 10 minutes mins

Total Time: 30 minutes mins

Servings: 6 pieces

Calories: 203kcal

Author: Vaishali · Holy Cow Vegan

Ingredients 

• ▢ 3 slices white bread (trim out the crust and cut each slice into quarters)
• ▢ 1 tablespoon coconut oil

For the mango cashew cream sauce

• ▢ ½ cup raw cashews (soaked for 4 hours or more in 1 cup of water)
• ▢ ½ cup sugar
• ▢ 1 cup mango puree
• ▢ ½ teaspoon ground cardamom use green cardamom pods
• ▢ Chopped cashews for garnish (optional)

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Instructions

• Heat the coconut oil in a skillet and then fry the slices of bread on each side until golden. Set aside.
• Make the sauce by blending the raw cashews with the water into a very smooth paste.
• Add the sugar and bring the mixture to a boil in a heavy saucepan. Let it cook, stirring frequently, for about five minutes or until the mixture thickens.
• Turn off the heat and add the mango puree and cardamom. Stir to mix thoroughly.
• Arrange the slices of fried bread on a plate and pour the sauce over. The sauce should be hot so it soaks nicely into the bread,
• Sprinkle with some cashews (fry them in a little oil for extra flavor)
• Let the bread stand for a few minutes before serving, so it absorbs the sauce.

Nutrition

Serving: 1piece | Calories: 203kcal | Carbohydrates: 33g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 62mg | Potassium: 159mg | Fiber: 1g | Sugar: 24g | Vitamin A: 460IU | Vitamin C: 16mg | Calcium: 36mg | Iron: 1mg

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