Shahi Tukda (or Shahi Tukra) is a rich and indulgent Mughlai dessert made with deep-fried bread slices soaked in sugar syrup and topped with thickened, saffron-infused rabri (sweetened milk). This royal treat is crispy on the outside, soft on the inside, and loaded with flavors of cardamom, rose, and nuts.
It is often prepared during festivals like Eid, Diwali, and Ramadan iftar. Think of it as the desi version of bread pudding, but much more luxurious!
In this detailed post, I will guide you step-by-step on how to make authentic Shahi Tukda at home, along with pro tips, variations, and storage instructions.
Ingredients for Shahi Tukda (Serves 3-4)
For the Fried Bread
- White bread slices – 4 to 6 (preferably a day old)
- Ghee (clarified butter) – 4 to 5 tbsp (for frying)
For the Sugar Syrup (Chashni)
- Sugar – ½ cup
- Water – ½ cup
- Cardamom powder – ¼ tsp
- Saffron strands – A pinch (optional)
- Rose water / Kewra essence – ½ tsp (optional)
For the Rabri (Sweetened Thickened Milk)
- Full-fat milk – 2 cups
- Condensed milk – 3 tbsp (or use ¼ cup sugar)
- Cardamom powder – ½ tsp
- Saffron strands – A pinch (soaked in 2 tbsp warm milk)
- Chopped nuts (almonds, pistachios, cashews) – 2 tbsp
- Rose petals – For garnish (optional)
Step-by-Step Recipe for Shahi Tukda
Step 1: Prepare the Rabri (Thickened Sweet Milk)
- Heat 2 cups of full-fat milk in a heavy-bottomed pan on low flame. Stir occasionally.
- When the milk reduces to half its original quantity, add condensed milk (or sugar) and mix well.
- Add cardamom powder, saffron-soaked milk, and chopped nuts. Stir well.
- Continue simmering on low heat for another 10-15 minutes until the milk thickens and turns creamy.
- Turn off the heat and let the rabri cool.
Step 2: Prepare the Sugar Syrup (Chashni)
- In a separate saucepan, add ½ cup sugar and ½ cup water. Heat on medium flame.
- Stir until the sugar dissolves completely and the syrup turns slightly sticky. (No need for a one-string consistency).
- Add cardamom powder, saffron strands, and rose water for flavor. Mix well and turn off the heat.
Step 3: Fry the Bread Slices
- Cut the bread slices into triangles or squares. (You can remove the crust if desired).
- Heat ghee in a pan and shallow-fry the bread pieces on medium heat until golden brown and crispy.
- Remove and place on tissue paper to drain excess oil.
Step 4: Assemble the Shahi Tukda
- Dip each fried bread slice into the warm sugar syrup for 5-10 seconds. Do not soak too long, or they will turn soggy.
- Arrange the sugar-coated bread pieces on a serving plate.
- Pour the warm rabri generously over the bread.
- Garnish with chopped nuts, rose petals, and a sprinkle of saffron.
- Serve immediately or chill for an hour before serving for an extra delicious taste!
Pro Tips for the Best Shahi Tukda
✔ Use full-fat milk for the rabri to get a thick and creamy texture. Low-fat milk won’t give the same richness.
✔ Fry in ghee, not oil – Ghee enhances the traditional taste and makes the bread extra crispy.
✔ Do not oversoak the bread in sugar syrup – Just a few seconds are enough to coat it.
✔ Make rabri in advance – It tastes even better when chilled and allows the flavors to blend well.
✔ Use day-old bread – Slightly stale bread absorbs less oil and becomes crispier.
Variations of Shahi Tukda
1. Baked Shahi Tukda (Healthier Version)
- Instead of frying, toast the bread in an oven at 180°C (350°F) for 10 minutes until golden and crisp.
- Assemble as usual with sugar syrup and rabri.
2. Chocolate Shahi Tukda
- Drizzle melted dark chocolate over the rabri for a fusion twist!
- Add a sprinkle of cocoa powder for extra richness.
3. Dry Fruit Loaded Shahi Tukda
- Add finely chopped dates, figs, and raisins along with nuts for extra texture.
4. Saffron Malai Shahi Tukda
- Instead of rabri, top with a rich saffron-infused malai (clotted cream) and condensed milk mix.
How to Store Shahi Tukda?
- Refrigerator: Store the rabri separately in an airtight container for up to 3 days.
- Fried bread can be kept in a dry container for 1 day, but they lose crispiness over time.
- Assembled Shahi Tukda should be consumed immediately or within 6-8 hours for the best taste.
FAQs about Shahi Tukda
❓ Can I make Shahi Tukda without condensed milk?
Yes! Just use ¼ cup sugar instead of condensed milk and simmer the milk longer to thicken it naturally.
❓ Why is my Shahi Tukda soggy?
The bread was probably soaked too long in sugar syrup. Just a quick dip is enough!
❓ Can I use brown bread?
Yes, but white bread gives a more authentic taste and texture.
❓ What is the difference between Shahi Tukda and Double Ka Meetha?
Both are similar, but Shahi Tukda uses rabri and sugar syrup, while Double Ka Meetha (Hyderabadi version) has a thicker bread pudding-like consistency with spices like cloves and cinnamon.
Final Thoughts
Shahi Tukda is a dessert that truly lives up to its royal name! The combination of crispy fried bread, aromatic sugar syrup, and creamy rabri makes it a must-try indulgence.
