Whether you’re a seasoned cook or a beginner in the kitchen, our tutorial on how to make Shahi Tukda will guide you to success.
Shahi Tukda is an irresistible dessert from India that combines crispy fried bread soaked in sweet syrup, creamy rabri, and a sprinkle of chopped nuts for a flavor explosion in every bite.
Whether you’re celebrating a special occasion or just craving something indulgent, Shahi Tukda is sure to satisfy your sweet tooth and transport your taste buds to a world of exotic flavors. So grab a fork and get ready to taste the royal deliciousness of Shahi Tukda!
About Shahi Tukda Recipe:
Shahi Tukda is a popular Indian dessert that translates to “royal piece” in English. It is believed to have originated in the Mughal era when it was served to the royals and aristocrats.
The dish is made with slices of bread that are deep-fried until crispy and then soaked in fragrant sugar syrup. The bread slices are then topped with a creamy and luxurious layer of thickened sweetened milk known as rabri, which is flavored with cardamom and saffron.
The dessert is often garnished with chopped nuts such as almonds, pistachios, or cashews, which add a crunchy texture to the soft and creamy dessert. Some variations of Shahi Tukda may also include rose water or other flavors to enhance the overall taste and aroma.
Shahi Tukda is a decadent dessert that is perfect for special occasions or as a treat for someone with a sweet tooth. Its rich and creamy texture, along with the combination of flavors from the bread, syrup, and rabri, make it a unique and unforgettable dessert.
While Shahi Tukda may sound like a complicated dessert to make, it is actually quite simple and can be made with a few basic ingredients that are easily available in most households. It is a perfect dessert for those who enjoy rich, creamy, and indulgent treats and is sure to be a hit with anyone who tries it.
So let’s Impress your guests with this heavenly dessert by following our step-by-step guide on how to make Shahi Tukda.
Why You Should Make This Recipe?
I can give you some reasons why you should consider making Shahi Tukda!
- Unique and Delicious Flavor: Shahi Tukda is a dessert that is known for its rich, indulgent flavor and aroma. The combination of fried bread, fragrant sugar syrup, and creamy rabri creates a unique and unforgettable taste that is sure to delight your taste buds.
- Easy to Make: Despite its decadent taste, Shahi Tukda is actually quite easy to make. The recipe requires only a few basic ingredients that are easily available in most households, and the steps are simple and straightforward.
- Perfect for Special Occasions: Shahi Tukda is a dessert that is often served during festivals and special occasions, making it a perfect treat to impress your guests or loved ones. Its rich and indulgent flavors make it a great dessert to celebrate important events or milestones.
- Can be Made Ahead of Time: Shahi Tukda can be made ahead of time, making it a great dessert to serve when you have guests over. The fried bread slices can be soaked in the sugar syrup and stored in the fridge, and the rabri can also be prepared ahead of time and refrigerated until ready to use.
- Versatile: Shahi Tukda can be customized to suit your tastes and preferences. You can add different flavors to the sugar syrup or rabri, or even experiment with different types of bread. The garnishes can also be varied, with nuts, fruits, or even edible rose petals used to decorate the dish.
In summary, Shahi Tukda is a unique and delicious dessert that is easy to make, perfect for special occasions, can be made ahead of time, and is versatile enough to suit your tastes. It’s a dessert that is sure to impress your guests and leave a lasting impression!
Here are some pro tips to keep in mind while making Shahi Tukda:
- Use Fresh Bread: Use fresh white bread to make Shahi Tukda as stale bread can become soggy when soaked in sugar syrup.
- Fry the Bread Perfectly: Fry the bread slices until they are crispy and golden brown. Over-frying can make the bread too hard and difficult to soak while under-frying can make the bread soggy.
- Soak the Bread Properly: Soak the fried bread slices in the sugar syrup for just the right amount of time. Oversoaking can make the bread too mushy and too sweet, while under soaking can make it dry and hard.
- Make a Flavorful Sugar Syrup: Sugar syrup is an essential part of Shahi Tukda, and it’s important to infuse it with the right flavors. Add cardamom, saffron, or rose water to the syrup to give it a fragrant and unique taste.
- Use Thickened Milk: To make the rabri, simmer the milk until it thickens and becomes creamy. The milk should be stirred frequently to prevent it from sticking to the bottom of the pan and burning.
- Garnish Creatively: Shahi Tukda is a dish that can be garnished creatively. Use chopped nuts, dried fruits, or even edible rose petals to add a decorative touch to the dessert.
- Serve Chilled: Chill the Shahi Tukda before serving to enhance its flavors and textures. The chilled dessert is perfect for hot summer days.
By following these pro tips, you can make a delicious and impressive Shahi Tukda that is sure to impress your guests and loved ones!
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Basic Ingredients Used to Make this Recipe:
Here are the basic ingredients used to make Shahi Tukda, their importance in the recipe, and possible substitutes:
- Bread Slices: Bread is the base ingredient for Shahi Tukda, and it’s important to use fresh white bread that can be easily fried and soaked in sugar syrup. You can use wheat bread if you want. But white bread gives you better results.
- Ghee: Ghee is used to fry the bread slices and give them a rich, buttery flavor. You can use clarified butter or vegetable oil as a substitute for ghee.
- Sugar: Sugar is used to make sugar syrup, which gives the Shahi Tukda its signature sweetness.
- Water: Water is used to make the sugar syrup and should be mixed with sugar in a 1:1 ratio.
- Cardamom: Cardamom is used to flavor the sugar syrup and give it a fragrant, slightly spicy taste.
- Milk: Milk is used to make the rabri, which is a creamy topping for the Shahi Tukda.
- Nuts: Nuts are used to garnish the Shahi Tukda and add a crunchy texture.
- 2 liters Whole milk full-fat milk
- 4-5 tbsp Sugar or add as required
- 1 tsp Cardamom powder
- Saffron strands a pinch
- 4 tbsp Almonds blanched and sliced
- 4 tbsp Pistachios blanched and sliced
For Sugar Syrup
- 250 gm Sugar
- 250 gm Water
- 2-3 pinch Cardamom Powder
For Bread Frying
- 8 Bread Slice
- Ghee to deep fry
- 20 to 25 almonds blanched and sliced
- 20 to 25 pistachios blanched and sliced
- Rose Petels as needed
- First heat a cup of water.
- Add the pistachios and almonds to the hot water.
- Cover and set aside for 20-30 mins.
- After that peel, slice or chop them. Set aside.
How to make Rabri
- Pour the milk into a heavy-bottomed pan and bring it to a boil over low to medium heat.
- Boil the milk stirring in between until the milk starts to form a layer of cream (malai) on top.
- When you notice that the cream floating on top, then gently move the cream layer with the back of a spatula and bring it towards the side of the pan and stick it to the pan. Keep the heat to a low and continue to simmer.
- Keep on simmering the milk like this and collecting the cream layer on the sides of a pan, if you want lachhedar rabdi, else you can keep scraping and putting the milk solids back in the milk.
- Because the cream will rise to the top as the milk simmers, every time you need to bring it to the sides of the pan and stick it there. This process of collecting the cream layer must be repeated several times.
- Also, make sure that you stir the milk gently in between so that the milk does not get burnt from the bottom. (keep in mind that, if you do too much stirring, then you won’t get the layers of cream in the rabri.
- Once the milk reduces to half, add saffron strands and cardamom powder. Stir gently.
- After adding saffron, the color will change gradually to a beautiful yellow color.
- Keep collecting the cream and bringing it to the sides of the pan.
- And when the milk gets reduced to 1/3 of its original quantity, add sugar and mix well.
- Let it simmer for another 10 minutes on low flame or until it’s reduced to ¼ of the quantity.
- Now scrape off the entire cream layer as well as dried milk solids and add to the thickened milk. Stir gently.
- Add some nuts, and switch off the flame and let it cool down. (This process took me about 2 hours).
How to Make Sugar Syrup
- In a pan add water along with sugar.
- Keep stirring until the sugar dissolve.
- Let it boil on a high flame.
- Once it’s started boiling, add cardamom powder, and mix well.
- Boil for 3-4 minutes and switch off the flame.
How to Fry Bread
- Cut the bread sides and discard, and then cut into a triangle shape or whichever shape you want. Set aside.
- Now heat ghee or oil in a pan and deep fry bread pieces from both sides, one or two pieces at a time until golden and crispy.
- Once done transfer the fried pieces onto tissue paper to remove the excess oil.
- Fry the remaining bread slices and set aside.
How to Make / Assemble Shahi Tukra
- Dip the fried bread slices in the sugar syrup. Dip them properly with the help of a spoon, ensuring the bread slices are coated evenly with the sugar syrup. And take it out on a plate.
- Do not keep the bread in for too long in the sugar syrup, or else the bread will absorb too much sugar syrup. So just put the slices in syrup ensuring the slices are well coated and then take them out on the plate.
- Now take a dip bowl and pour some rabri.
- Arrange the sugar syrup-soaked bread slices neatly onto rabri.
- Pour the rabri again on the sugar syrup-coated bread slices.
- Garnish with sliced blanched almonds, pistachios, and rose petals.
- Serve the rich royal Shahi Tukda. (you can do plating as per your choice, this is how I liked my shahi tukra to be served)
- You can keep the shahi tukra in the refrigerator, in a covered container if not serving immediately.
- If you have silver foil (chandi ka varak) then you can place it at the time of serving, whether serving shahi tukra chilled or warm or at room temperature.
- Happy Cooking!!!
Frequently Asked Questions About this Recipe:
What is the origin of Shahi Tukda?
Shahi Tukda is believed to have originated during the Mughal era in India and has been a popular dessert since then.
Can I make Shahi Tukda vegan?
Yes, you can make Shahi Tukda vegan by using plant-based milk such as coconut milk or almond milk instead of regular milk, and vegan substitutes for ghee.
Can I make Shahi Tukda without saffron?
Yes, you can make Shahi Tukda without saffron, but the dish won’t have the unique flavor and golden color that saffron provides.
Can I make Shahi Tukda in advance?
Yes, you can make Shahi Tukda in advance, but it’s best to assemble the dish just before serving to prevent the bread slices from getting too soggy.
Can I make Shahi Tukda without rabri?
Yes, you can make Shahi Tukda without rabri, but the dish won’t have the creamy, rich flavor that rabri provides.
Can I use store-bought rabri for Shahi Tukda?
Yes, you can use store-bought rabri for Shahi Tukda, but it’s recommended to make it fresh for the best flavor and texture.
How can I store leftover Shahi Tukda?
Leftover Shahi Tukda can be stored in the refrigerator for up to 2-3 days. Before serving, heat it in the microwave or on the stove for a few seconds to restore its texture and flavor.
My Recommended Product:
Using the right plate and bowl when serving Shahi Tukda can enhance the visual appeal of the dessert, So here I have listed a product that you might want to check out. You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.
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You Might Also Want To Try:
If you love Shai tukda, then I am sure the below-mentioned 4 recipes might interest you. Do check them out:
Dudh Peda Recipe
Parval ki Mithai
How to make Gujiya – Mawa Gujia Recipe
Khoi Laddoo – How to Make Khoya Moa Laddu
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