Shahi Tukda
An authentic dessert recipe from Delhi, India
Cook Time
45 mins
Servings
4 servings
Difficulty
MediumCategory
DessertIngredients
For 4 servings
8piece White bread slices
1000ml Full-fat milk
150g Sugar
100ml Ghee for frying
0.5g Saffron strands
5g Cardamom powder
10ml Kewra water
10ml Rose water
30g Pistachios, slivered
30g Almonds, slivered
100ml Sugar syrup
11 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Make rabri: bring milk to boil in a wide, heavy pan. Reduce heat and simmer, stirring frequently, until milk reduces to one-third its volume and thickens. Add sugar, saffron, cardamom, kewra, and rose water. Stir well. Cool slightly.
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Remove crusts from bread slices. Cut each slice diagonally into two triangles.
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Heat ghee in a shallow pan. Fry bread triangles until deep golden and crispy on both sides.
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Drain on paper towels.
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Make a simple sugar syrup: dissolve 100g sugar in 100 ml water and bring to one-string consistency.
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Dip each fried bread piece briefly in warm sugar syrup to coat lightly.
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Arrange the bread pieces on a serving dish.
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Pour warm rabri generously over the fried bread.
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Garnish with slivered pistachios and almonds.
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Serve warm or chilled — both are delicious.
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Chef's Tips
The bread must be fried until very crisp — it should maintain some texture even after soaking in rabri.
Shahi Tukda is a Mughal-origin dessert and is a staple at Delhi weddings and special occasions.
The rabri should be thick but pourable — not too stiff.
Kewra water is the signature aroma of this dish; don't substitute it.
About This Dish
Shahi Tukda is a traditional dessert dish from Delhi, India. This authentic recipe provides exact measurements for cooking 4 servings.
- The bread must be fried until very crisp — it should maintain some texture even after soaking in rabri. - Shahi Tukda is a Mughal-origin dessert and is a staple at Delhi weddings and special occasions. - The rabri should be thick but pourable — not too stiff. - Kewra water is the signature aroma of this dish; don't substitute it.
Category
Dessert
Cook Time
45 mins
Servings
4 servings
Difficulty
Medium