Shahi Tukda Recipe – How to Make Rich and Royal Mughlai Dessert at Home

Shahi Tukda, also known as Shahi Tukra, is a royal Mughlai dessert that originated in the kitchens of the Nawabs. The name “Shahi” means royal, and “Tukda” means piece – together it translates to a “royal piece,” and the name fits perfectly. This rich dessert features deep-fried bread soaked in sugar syrup, layered with thickened sweetened milk (rabri), and topped with nuts and saffron.

Ingredients for Shahi Tukda

Here’s what you need to make Shahi Tukda at home:

For the Bread Base:

• Bread slices – 6 (white bread or milk bread)
• Ghee – for deep frying

For the Sugar Syrup:

• Sugar – ¾ cup
• Water – ½ cup
• Cardamom pods – 2 to 3
• Saffron strands – a pinch (optional)
• Rose water – ½ tsp (optional)

For the Rabri (Thickened Milk):

• Full cream milk – 1 liter
• Sugar – 3 to 4 tbsp
• Cardamom powder – ½ tsp
• Saffron strands – a pinch
• Chopped pistachios and almonds – 2 tbsp

How to Make Shahi Tukda – Step-by-Step Recipe

Step 1: Prepare the Rabri

1. Boil 1 liter of full cream milk in a heavy-bottomed pan.
2. Simmer on low flame, stirring occasionally until it reduces to 1/3rd of its volume.
3. Add sugar, saffron, cardamom powder, and chopped nuts.
4. Continue cooking for 5 more minutes, then switch off the flame and let it cool.

Step 2: Fry the Bread

1. Cut the bread slices into triangles or squares and remove the edges.
2. Heat ghee in a frying pan.
3. Deep-fry the bread pieces until golden brown and crispy.
4. Remove and place them on paper towels to absorb excess ghee.

Step 3: Make the Sugar Syrup

1. In a saucepan, add sugar and water.
2. Add cardamom pods and saffron.
3. Bring to a boil and simmer for 5–6 minutes until slightly sticky (1-string consistency).
4. Add rose water and switch off the flame.

Step 4: Assemble the Shahi Tukda

1. Dip the fried bread slices briefly in the warm sugar syrup.
2. Arrange them on a serving plate or tray.
3. Pour generous amounts of rabri over the bread.
4. Garnish with chopped nuts, saffron strands, and edible silver foil (optional).

Serve warm or chilled based on your preference.

Tips for Perfect Shahi Tukda

• Use day-old bread for best results; it absorbs syrup better and stays crispy.
• Do not over-soak the bread in sugar syrup – a quick dip is enough.
• Make sure the rabri is thick and creamy – avoid a watery consistency.
• Add silver leaf (chandi ka warq) for a traditional royal touch.
• For a healthier version, air-fry or toast the bread with minimal ghee.

Nutritional Value (Approximate per serving)

• Calories: 300–350 kcal
• Carbohydrates: 40g
• Proteins: 6g
• Fats: 15g
• Sugar: 20g

Shahi Tukda is a timeless dessert that reflects the richness of Indian culinary heritage. With its creamy rabri, crispy bread, and aromatic syrup, it strikes the perfect balance between texture and flavour. It’s an ideal dish to serve at festivals or whenever you want to treat yourself like royalty.

So the next time you have extra bread at home, don’t waste it—turn it into this delectable Shahi Tukda and wow your family and friends!

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