Shahi Tukda also known as Shahi Tukra is a rich classic dessert originated from Mughals. Shahi Tukda is a rich dessert made using bread, sugar, milk, ghee, saffron and nuts. This is a delicious melt in mouth dessert made using kitchen staples. Follow the easy step by step pictures to make Shahi Tukda.
I first tasted Shahi Tukda at office as a part of friday meal, and we used to ask for second serving. Once when I asked the recipe it was so simple but believe me its so tasty! After googling only I found out there is a dessert named shahi tukda, I tried it the next day and it came out so good. After that have been making it for years now as kids also love it.
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About Shahi Tukda
‘Shahi’ is a Persian term which means royal and Tukda or tukra means a piece. Shahi Tukda translates to a royal piece of dessert. Shahi Tukda is made by frying bread in ghee until golden and crisp, dipping it in sugar syrup, then a generous amount of rabri is poured on it and finally garnished with nuts.
Shahi Tukda is said that it is of the favorites of Mughal emperors and they enjoyed it as a part of Iftar meal in the month of Ramadan. Shahi Tukda is much similar to Double ka meetha, a popular Hyderabadi dessert.
Shahi Tukda is a perfect after meal dessert. It is a high calorie dessert very rich with thickened milk, ghee and nuts so always had in small portions.
Shahi Tukda Ingredients
- Bread – Use milk bread or sweet bread. Do not use sandwich bread. Using whole wheat bread can be an alternate to white bread.
- Milk – Use full cream milk for best results. It takes time to thicken milk but the end result is so worth it.
- Sugar – Use white granulated sugar to make the sugar syrup.
- Ghee – Use ghee and oil to deep fry the bread pieces.
- Nuts – You can use chopped cashews, almonds and pistachios.
- Saffron – Saffron is the main flavoring here.
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How to make Shahi Tukda Step by Step
1.Strip off the corners of the bread and cut into small triangles, set aside. Soak saffron strands in warm milk, keep aside. Prepare sugar syrup by heating sugar and water in a pan until a syrup like consistency is formed. It should be thick and sticky that’s all, don’t need to check for string consistency etc. Keep aside.
2.Boil milk, add the saffron milk to it. Once it boils and shrinks to half, add the chopped nuts, bring to a boil and switch off. The mixture is called rabri. Refrigerate it till use.
3.Toast the bread with ghee in a tawa so that it becomes crisp. You can do them in batches. You can use your oven or toaster too. It can deep fried in ghee too.
4.Soak each slice in the sugar syrup and arrange it in a plate. Then pour the rabri over the bread slices to soak well. Garnish with chopped nuts toasted in ghee. Serve chilled.
Toasted bread soaked in sugar syrup, yum.
Expert Tips
- Either deep fry the bread slices in ghee or toast them. Don’t deep fry/toast in oil as it will spoil the taste.
- The bread slices should be crispy else when soaked in milk it will become soggy.
- If you wish you can cut the sides of the bread. I didn’t find any difference after soaking so usually I don’t remove the sides of the bread.
- You can use either white or brown bread.
Serving & Storage
Serve it chilled the best option, it tastes good when it is warm too. You can store the rabri separately, but I would not recommend storing after assembling as the bread slices may turn soggy.
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📖 Recipe Card
Shahi Tukda Recipe | Shahi Tukra Recipe
Ingredients
For sugar syrup
- 1/4 cup sugar
- 1/4 cup water
Instructions
- Strip off the corners of the bread and cut into small triangles, set aside.
- Soak saffron strands in warm milk, keep aside.
- Prepare sugar syrup by heating sugar and water in a pan until a syrup like consistency is formed. It should be thick and sticky thats all, dont need to check for string consistency etc. Keep aside.
- Boil milk, add the saffron milk to it. Once it boils and shrinks to half, add the chopped nuts, bring to a boil and switch off. The mixture is called rabri. Refrigerate it till use.
- Toast the bread with ghee in a non-stick tawa such that it becomes crisp. You can do them in batches. You can use ur oven or toaster too. It can deep fried in ghee too.
- Soak each slice in the sugar syrup and arrange it in a plate. Then pour the rabri over the bread slices to soak well. Garnish with chopped nuts toasted in ghee. Serve chilled.
- Toasted bread soaked in sugar syrup…yummm Shahi Tukda!
Notes
- Either deep fry the bread slices in ghee or toast them. Don’t deep fry / toast in oil as it will spoil the taste.
- The bread slices should be crispy else when soaked in milk it will become soggy.
- If you wish you can cut the sides of the bread. I didn’t find any difference after soaking so usually I don’t remove the sides of the bread.
- You can use either white or brown bread. I used white here.
Mahimaa's kitchen
delicious looking dessert… i am gonna make it soon.
RAKS KITCHEN
I loved this the first time I tasted and tried,but it dint came out well…Sure again I will try,coz this is tempting!
Ashwini
Our fav sweet..They also call it Double Ka meeta.
MR
wow this is easy
I am sure my lil one will love it
good one
feel free to drop by my blog
Mahimaa's kitchen
i made this.. but simplified it a lot and make a quick version.. will post my recipe later. it was very very tasty.
Malar Gandhi
Sounds interesting…simple and nice entry.
Andhra Flavors
Nice blog. You have many varities here.
Purva Desai
Thanks for dropping by…..shahi tukda looks appetizing and inviting
Trupti
Shahi tukda looks very delicious Sharmilee. Thank you very much for sending this for sending this entry.
Smitha
I had this dessert in Bangalore once and I did not like it:(. But seeing your pics I think I would try them again:)
n33ma
I love bread pudding…..looks very tasty.
Dibs
Hello Sharmilee – Happy Ugadi to you too. Been meaning to drop by. Thanks for visiting our site. Your banner looks awesome! This recipe seems really yummy!
Sapthanaa Balachander (Alias) Abilashini
hey.. awesome thukra.. wanan prepare that again!!!!
Tres Delicious
Looks so tasty, Shahi Tukda is a must try.
asif
Thanks a bunch for the recipe.
Anonymous
good
Ramya Balaraman
I tried shahi tukda.I roasted the bread pieces with ghee till it turned crisp.but at the end of the dish it became soggy.???dont know y???
Sharmilee! :)
@Nadia : Yes the yellow color is from saffron only…
@Ramya: Try serving it soon after assembling. If you want it chilled then chill the rabri then pour over the crisp bread slices and then serve. Hope this helps!
Sowmya
Can the bread be soaked in the syrup ahead? I want to try this and serve as a dessert for my guests and was thinking if it is possible to do ahead to save time and stress. I understand that the rabri can be made ahead and cooled. But what about the bread? Can I toast in ghee and dip in the syrup and keep them in a box for later use.? What I mean is can I do that say a few hours before I serve.
Sharmilee! :)
@Sowmya : You can do it may be half an hour before not more than that else the bread will become very soggy….
sunaina
nice one
biodiversity care
Hey I made this yummy recipe right now and my hubby loved it . Thanx alot for this lovely desert
maleeka
tried this today…came out perfect:)…all i can say is i love ur blog:))
Nirupama
Made this just now. Turned out so yummy! Husband feels we are wasting our time and money going around sweet shops. 😉 Thanks for your simple recipes. I feel confident to try your recipes.
Sheela Balamurugan
No need sugar for rabri???? while having rabri will it be tasteless without sweet???? please clear my doubt…
SHARMILEE J
No need as the bread soaked will be very sweet so it will balance if you want add little to rabri if you prefer to use it for some other recipes as well