Shahi Tukda is a rich and festive dessert that originated in the royal kitchens of the Mughal Empire. Made with deep-fried bread slices soaked in sugar syrup and topped with thickened saffron-infused milk and nuts, it’s a true celebration of indulgence. The name literally means “royal piece,” and this dish lives up to its name with its creamy texture and fragrant flavor. This recipe serves 4.
Ingredients
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6 slices white bread (crust removed)
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4 tablespoons ghee or oil (for frying)
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1 cup sugar
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½ cup water
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3–4 green cardamom pods (lightly crushed)
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A few strands of saffron (optional)
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500 ml full cream milk
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4 tablespoons condensed milk (optional, for richness)
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¼ teaspoon rose water (optional)
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Chopped almonds and pistachios (for garnish)
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Silver leaf (optional, for decoration)
Instructions
1. Prepare the Rabri (Thickened Milk)
In a wide pan, bring the milk to a boil. Lower the heat and simmer, stirring occasionally, until it reduces by half. Add condensed milk, crushed cardamom, saffron, and rose water. Continue to simmer for 5–10 minutes until the mixture is creamy. Set aside to cool.
2. Make the Sugar Syrup
In a saucepan, combine sugar and water. Add crushed cardamom. Heat until the sugar dissolves and the syrup reaches a slightly sticky consistency. Turn off the heat and set aside.
3. Fry the Bread Slices
Cut the bread slices diagonally into triangles. Heat ghee or oil in a pan over medium heat. Fry the bread until golden brown and crisp on both sides. Remove and drain on paper towels.
4. Assemble the Shahi Tukda
Dip each fried bread slice briefly in the warm sugar syrup and arrange on a serving plate. Pour the rabri generously over the slices. Make sure they are well coated.
5. Garnish and Chill
Top with chopped almonds and pistachios. Decorate with silver leaf if using. Chill in the fridge for at least 30 minutes before serving to let the flavors soak in.
Shahi Tukda is a regal dessert that’s perfect for special occasions. The combination of crispy bread, sweet syrup, and creamy rabri makes every bite rich and satisfying.
