Shahi Tudka is an exquisite mithai that is rich and satisfying. It is a royal Mughlai dessert that can be served during special occasions and festivities. Soft bread is deep-fried in ghee and rabri is generously poured on top.  Despite it's royal name, Shahi Tukda is easy to prepare.

SHAHI TUKDA

What is Shahi Tukda

Shahi means Royal and Tukda means piece. 

Shahi Tukda is made from bread fried in ghee and thickened, sweetened milk, or rabri that is flavoured with saffron. The sweet is then garnished with nuts. 

The glorious taste comes from the ghee and the creaminess of the rabri. Saffron is used to flavour the rabri too. 

Shahi Tukda without sugar syrup 

There are two ways of preparing Shahi Tukda. 

Once the bread is fried in ghee, it is then immediately dropped into sugar syrup for a few seconds. This bread then becomes sweet and rabri or milk cream is poured over the top. 

We like to make our Shahi Tukda without sugar syrup. The rabri instead has the right amount of sugar to add overall sweetness to the dish. 

When to prepare Shahi Tukda

Shahi Tukda is a Royal dish. With the abundance of rich ingredients like ghee, nuts and milk, it is definitely a show-stopper treat. 

It is often served during festivals such as Eid and Ramadan. It can also be served during special occasions such as birthdays or when guests come around. 

Rabri

The style of rabri used for Shahi Tukda is different to lachha rabri. Rabri is the end product of milk that has been boiled and then sweetened once it is thick. 

Lachha rabri is made by separating the malai or milk skin that forms on top of boiling milk. In this rabri, the malai is stirred back into the milk and thus making it thick and creamy. 

We make kesar rabri or saffron-infused rabri for our Shahi Tukda. 

Although not used here, we have our Lachha Rabri recipe and Kesar Lachha Rabri recipe also. 

Ingredients for Shahi Tukda

● Bread - use white bread with the crusts removed. White bread gives the best flavour and texture. You can use either white bread from the shop or make your own at home. 

● Ghee - use desi ghee for the best flavour. We always use homemade ghee in our homemade Indian sweets 

●  Milk - use whole milk or full-fat milk as we need the milk to thicken substantially to become rabri

● Cream or evaporated milk - use either cream or full-fat milk to thicken the rabri further. If you're in the USA use half and half. 

●  Sugar - use white granulated sugar

●  Nuts - we used pistachio and almonds

●  Saffron - you may omit the saffron completely and keep the rabdi plain. 

●  Cardamom Powder - adds exotic flavours and lends aroma to the dish as well as helps to digest heavy and rich dishes. 

●  Edible gold/silver foil - to present this dessert in truly Mughlai style stick some edible foil which is known as Varq. Make sure it is suitable for vegetarians. 

Shahi Tukda Recipe With Condensed Milk

Shahi Tukda recipe can be made using sweetened condensed milk or milkmaid. You'll only use condensed milk in making the rabdi.

Follow the rabdi method given below. Once the milk is reduced to 1/3 instead of regular sugar add condensed milk and saffron and simmer further. Keep stirring all the time. 

You won't need extra sugar if you use condensed milk. 

How to thicken rabdi faster

To make rabdi milk thicken faster you may add khoya/Mawa in the milk once milk starts to boil.

Cornflour slurry is a good option too - mix 2 tbsp. cornflour in cold water and mix (make sure no lumps in the mix) and add once milk starts to boil. Make sure keep stirring all the time to avoid forming any lumps.

Full cream milk powder can be added to cold milk, mix well then cook. 

More Milk-Based Indian Sweet Recipes

Seviyan Kheer, easy Indian sweets to make at home for family or friends. 

Sheer Khurma is the best Ramadan or eid Indian desserts with milk you can make and enjoy. 

Chilled Doodhi Basundi a delicious sweet recipe with milk one can make during hot summer days. 

Instant Shahi Tukda/Shahi Tukra

Instead of putting too much effort for Rabdi or thickened the milk mix condensed milk and evaporated milk or single cream together. (2:1 ratio)

Fry the bread pieces in ghee, arrange in the plate and pour the milk mixture over it. garnish it with the nuts and chill for half an hour. 

Tips for the best Shahi Tukda

Which bread should I use?

White bread goes best in this recipe and I would recommend using that over wholemeal or granary bread. 

Leave the bread on a worktop for one day, the bread slices cut nicely without many efforts and won't suck up much ghee. 

Should I use oil or ghee?

Desi Ghee is the best to fry the bread in. Either deep or shallow fry the bread for the best results. 

You could also use a pastry brush to brush on ghee before grilling the bread. 

We want the bread to go a light golden colour so ensure that the bread does not burn!

Can I make Shahi Tukda in advance? 

You can make the rabri in advance and it will keep well in the fridge. The bread can be fried beforehand. Assemble the sweet before serving. 

Tools needed to make this recipe:

🞄  Medium-sized heavy-based wide mouth pan, frying pan or kadai 

🞄 Sharp knife

🞄 Spatula 

🞄 Wooden chopping board 

🞄 Measuring jug/cup - to make sure that you're getting the measurements right. 

🞄 Tong 

How to store this Shahi Tukda

Once you assemble the Shahi Tukda, consume it within a few hours otherwise fried bread will start getting soggy. 

However, if fried bread and rabdi stored separately in an appropriate container you can store them in the refrigerator for a day or two. 

How to make Shahi Tukda

How to make Rabri 

In a clean heavy bottom or non-stick pan add 2 tablespoons of water (this will prevent milk to be sticking on the bottom of the pan)

Add milk, and bring it to a boil.

Lower the heat, let it simmer until 1/3 of milk left, keep stirring all the time.

Now add sugar and saffron and keep cooking the milk further 3-4 minutes.

Turn off the heat, add cardamom powder and nuts.

Bring it to room temperature then chill in the fridge.

How to make Fried Bread

Cut your bread's crust the into triangles

Heat ghee in a heavy-bottom pan

Fry until golden on both sides

Assemble the Shahi Tukda

How to serve Shahi Tukda?

Shahi tukda can be served on an individual plate or on a big serving plate and people can take small portion of the sweet. 

In a serving dish place fried bread slices and pour rabdi (thickened milk) 

Chill in the refrigerator for about half an hour.

Before serving garnish it with nuts, rose petals and edible gold leaf (if using)

Other Indian Sweets

19 Best Barfi Peda Recipes

Meethi Sevaiyan without Milk 

Kala Jamun 

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shahi tukda, how to make shahi tukda, shahi tukra, ramadan recipe, eid

Desserts

Indian, Pakistani

Yield: 4-6 SERVINGS

Author: Hayley Dhanecha

SHAHI TUKDA | SHAHI TUKRA

A traditional Mughlai milk-based dessert is hugely popular in the UP and Hyderabad, the Indian states during Ramadan Eid. In this recipe, deep-fried bread slices doused in thick rabdi then topped with nuts and edible gold foil.

Prep time: 5 MinCook time: 1 HourInactive time: 1 HourTotal time: 2 H & 5 M

Ingredients

RABDI

• 4 cup whole milk (1 ltr.)
• 1 cup cream (250ml)
• 1/2 cup regular sugar
• 1/4 tsp. saffron threads
• 1/4 tsp. cardamom powder

Tukda

• 4 white bread slices (one day old)
• 1 cup ghee (250ml)

Toppings

• 3-4 tbsp. slivered nuts 
• 2 tbsp. dried edible rose petals
• Edible gold foil

Instructions

RABDI

1. In a clean wide-mouth pan, frying pan or kadai take milk.
2. Bring it to boil, then simmer on medium heat, stirring all the time.
3. When 1/3 milk is left, add cream (if using)
4. Add sugar, saffron and cardamom.
5. Cook further for few minutes, turn off the heat.
6. Leave the rabdi to cool down completely. 
7. Rabdi will thicken whilst cooling. 
8. Keep it in the fridge to chill. 

Tukda

1. Cut the bread crust using a sharp knife then cut into triangles.
2. Heat ghee in a frying pan then carefully add the bread pieces in hot ghee.
3. Keep the heat on high, and fry the slices until golden brown on both sides and crispy at the same time.
4. Remove and leave it aside.

Assemble

1. Arrange fried bread slices on a plate, pour rabdi over.
2. Garnish it with nuts, flowers and varq.
3. Leave it in the fridge to chill and serve. 

Notes:

If the rabdi is very chilled, serve shahi tukda straight away after assembling.

Calories

971.82

Fat (grams)

84.65

Sat. Fat (grams)

50.69

Carbs (grams)

44.79

Fiber (grams)

0.80

Net carbs

44.00

Sugar (grams)

40.09

Protein (grams)

11.84

Sodium (milligrams)

187.76

Cholesterol (grams)

222.83

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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