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
