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
How to thicken rabdi faster
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
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
How to make Shahi Tukda
How to make Rabri
How to make Fried Bread
Assemble the Shahi Tukda
Other Indian Sweets
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SHAHI TUKDA | SHAHI TUKRA
Ingredients
Instructions
- In a clean wide-mouth pan, frying pan or kadai take milk.
- Bring it to boil, then simmer on medium heat, stirring all the time.
- When 1/3 milk is left, add cream (if using)
- Add sugar, saffron and cardamom.
- Cook further for few minutes, turn off the heat.
- Leave the rabdi to cool down completely.
- Rabdi will thicken whilst cooling.
- Keep it in the fridge to chill.
- Cut the bread crust using a sharp knife then cut into triangles.
- Heat ghee in a frying pan then carefully add the bread pieces in hot ghee.
- Keep the heat on high, and fry the slices until golden brown on both sides and crispy at the same time.
- Remove and leave it aside.
- Arrange fried bread slices on a plate, pour rabdi over.
- Garnish it with nuts, flowers and varq.
- Leave it in the fridge to chill and serve.
Notes:
If the rabdi is very chilled, serve shahi tukda straight away after assembling.
Calories
971.82Fat (grams)
84.65Sat. Fat (grams)
50.69Carbs (grams)
44.79Fiber (grams)
0.80Net carbs
44.00Sugar (grams)
40.09Protein (grams)
11.84Sodium (milligrams)
187.76Cholesterol (grams)
222.83The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.
Shahi Tukda looks so yum n inviting ...Happy Mother's Day to you Jags
ReplyDeleteHi Jagruti,
ReplyDeleteI love this sweet. Yummy sweet and lovely presentation.
I am happy about your celebration.
That's indeed one royal treat. I love shahi tukda for its sweetness and melt in the mouth goodness..very beautiful presentation and lovely poem. Happy Mother's Day.
ReplyDeletehappy mother's day to you too dear! The Shahi Tukda looks absolutely divine!
ReplyDeleteJust drooling over that delicious shahi tukda,simply inviting..Happy Mother's day to u too..
ReplyDeleteShahi Tukda looks super rich and irresistible,wat a beautiful tribute to mom, simply touching..Happy Mother's day..
ReplyDeleteHappy Mother's Day dear:) This sweet treat is right for this lovely day.... Beautiful presentation:)
ReplyDeleteReva
very tempting and mouthwatering dessert and i am planning to blog this for a while.Happy mother's day to you
ReplyDeleteperfect delicious sweet happy mother's day
ReplyDeletewow..something new to me...but absolutely delicious!!!
ReplyDeletewow such a cool treat for mother's day!! loved it. happy mother's day to u.
ReplyDeleteHappy mother's day! These look super delicious and like the perfect way to celebrate!
ReplyDeleteHappy Maother's Day! Shahi tukra are really inviting.
ReplyDeleteShahi tukda looks really yumm.... Also nice presentation.....
ReplyDeleteThis looks so tempting! I hope you had a great mother's day!
ReplyDeleteDear Jagruti
ReplyDeleteHow are you? I am bit surprised that you saw that fish dish and commented ha ha .
It has been ages , since I ate Sahi Tukra. I shall tell my wife to make it. Cant wait really.
I am off blog these days and dont know when will I be back blogging.
Let me see what all I have missed at your space.
Have a nice week
Wow!! Lovely preparation dear. And lovely blog u have...happy to follow u...
ReplyDeleteRich and royal treat to the eyes... Looks gorgeous...
ReplyDeleteWhat a wonderful and delicious recipe.
ReplyDeletebeautiful post... and the shahi tukda looks amazing... definitely on my to-do list... :)
ReplyDeleteWhat a lovely and tasty bread pudding! I love that you baked your own bread for the pudding and the pistachios sound so good with this!
ReplyDeleteyummy and tempting
ReplyDeleteIt looks delicious! A very lucky mother! :)
ReplyDeleteSuch a beautiful looking dessert! My mom use to make this on festival time, this reminds my childhood. thanks for sharing this recipe.
ReplyDeleteThank you Uma
DeleteThe beautiful visuals of Shashi tukda are making me drool. Who can say no to this delicious dessert. You have made it perfect with crisp bread and beautiful textured rabdi poured over. Yummmmmmmmm.
ReplyDeleteThank you Lata for stopping by. It was delicious.
Delete