Shahi Tukda (Mughlai Sweet Bread) Recipe

Shahi Tukda is a popular Mughlai dessert that is loved by everyone all over India and other parts of the world. It is truly a royal dessert that melts in your mouth, very similar to double ka meetha. This rich and delicious mix of fried bread, sugar syrup, Rabri and chopped nuts.

Shahi Tukda Recipe

Shahi tukda is one of my favorite desserts, but I don’t make it often because it is time consuming and very rich and high in calories. But last week I prepared shahi tukda for my daughter’s school event.

My daughter’s school is having a Mughlai food event and she was put in charge of the dessert section. I decided to make her Shahi Tukda, a rich and regal sweet that perfectly represents the flavors of Mughlai cuisine. Crispy ghee fried bread soaked in aromatic sugar syrup and topped with creamy rabri, the result is magnificent. I hope everyone at the event enjoys this classic treat as much as they do at home.

About Shahi Tukda

Shahi Tukda is a royal Mughlai dessert consisting of crispy fried bread soaked in sugar syrup and topped with thick and creamy rabri very similar to double ka meetha. Shahi Tukda simply feels royal. This delicious dish brings together simple ingredients in the most indulgent way.

It starts with slices of bread fried in ghee until they turn golden brown and irresistibly crispy. These pieces are then gently dipped in a hot sugar syrup which adds just the right amount of sweetness and aroma. Finally, the bread is covered with a generous layer of thick rabri and cooked slowly using reduced milk.

The recipe begins by preparing the Rabri. This is one of the most time-consuming parts of the candy. And also the main component. Gallons of milk are cooked until reduced to a thick, creamy texture with added sugar and condensed milk. Lots of chopped nuts are added to create a wonderful mouthfeel. Flavorings such as cardamom and saffron are added. The Rabri end is thick, creamy and so rich. You can serve Rabri not only with fried bread but also with Malpua, gulab jamun, jalebi.

Similar recipes

Double ka meetingha

Rasgulla

Rasmalai

Bread Jamun

Malpuá bread

Shahi Tukda (3 easy steps)

Rabri (Thickened sweetened milk) – it is one of the main components of the dish and also the most time-consuming part. Use a large, heavy-bottomed saucepan or frying pan to reduce the milk. Keep stirring the milk while it boils, so it doesn’t burn at the bottom. Make sure to reduce to ⅓ of the original volume. Add the sugar once the milk has reduced by a third. Add the flavorings and nuts at the end. You can prepare the Rabri a day in advance and store it in the refrigerator.

Sugar syrup – cook the sugar and water until slightly sticky, resulting in the perfect texture. You can make sugar syrup a day in advance and store it at room temperature.

Fried Bread – slice the bread, fry over low heat until golden and crispy in the ghee.

Once all this is done. It’s just assembly work.

Ingredients

Milk – use whole milk to prepare Rabri, which makes the process quick and easy.

Sugar, sweetened condensed milk – some recipes use only sugar to make rabri but I like to add condensed milk to speed up the process and also get a creamy texture. Sugar is also used to make sugar syrup. It is cooked with water and a small squeeze of lemon to obtain sugar syrup.

Flavors – cardamom and saffron are the flavorings I used. But you can also use kewra or rose water.

Bread – white bread or brown bread can be used to make shahi tukda. Make sure to remove the crust from the bread. You can also cut the bread diagonally or into cubes.

Nut – use a combination of almonds, pistachios and cashews in Rabri for better taste.

Ghee and oil – you can use ghee or oil to fry the bread. A mixture of oil or ghee can be used for frying, which is more economical.

Expert advice

• Make sure to fry the bread over low heat so it is golden brown without getting too dark.
• You can use ghee to fry the bread or use a combination of ghee and oil.
• You can prepare the Rabri a day in advance and store it in the refrigerator.
• Do not immerse the bread in the syrup for too long. A few seconds are enough.
• You can serve shahi tukda warm or cold.

Storage and service

You can store Rabri in the refrigerator for up to a week. Leftover assembled shahi tukda can be stored in the refrigerator for up to 2 days.

Step by step photos

Thickened milk (Rabri)

1) Start by creating Rabri. Take the milk in a heavy-bottomed saucepan.

2) Bring it to a full boil. Mix well.

3) Boil the milk, scraping the sides of the pan to remove milk solids formed when boiling the milk.

4) Add the milk solids into the milk and boil for longer.

5) Leave to simmer over low heat and scrape the sides as the cream forms. Reduce it to a third.

6) Once the milk has been reduced. Add the sugar.

7)and condensed milk and boil until the milk begins to thicken even more.

8) It will become thick and creamy faster as soon as you add the sugar and condensed milk. Once it becomes creamy and thick. Turn off the fire.

9) Now add cardamom and saffron.

10) and chopped nuts and mix well.

11) The Rabri will become even thicker as it cools. Once the mixture has cooled, you can store it in the refrigerator.

Sugar syrup

12) Prepare sugar syrup. Take the sugar in a saucepan or saucepan.

13) Add water and lemon juice.

14) Bring to a boil. Let the syrup boil for 5 to 10 minutes. Let the syrup become sticky. As soon as the consistency is reached, turn off the heat.

Fried Bread & Assembly

15) Now take the bread slices, remove the crust. Cut diagonally.

16) Heat oil and ghee in a pan. Make sure the heat is low so the bread becomes crispy without becoming too golden and dark.

17)Drop the bread and fry over low heat until golden brown. Flip and cook on the other sides as well. Once the bread is fried. Remove it to a plate.

18)Take the fried bread, dip it in the sugar syrup for just 10 seconds.

19)Remove it using a slotted spoon and set aside.

20)To serve. Spread a little Rabri on the serving plate. Place the slices of fried bread, pour more Rabri and decorate with nuts and saffron. Serve.

📖 Recipe card

Shahi Tukda (Mughlai Sweet) Recipe

Shahi Tukda is a popular Mughlai dessert that is loved by everyone all over India and other parts of the world. It is truly a royal dessert that melts in your mouth, very similar to double ka meetha. This rich and delicious mix of fried bread, sugar syrup, Rabri and chopped nuts.

Preparation time 30 minutes minutes

Cooking time 1 hour hour

Total duration 1 hour hour 30 minutes minutes

Course Dessert

Kitchen North India

Servings 8 servings

Calories 1064 kilocalories

Ingredients

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For Rabri (Rabdi)

• 2 liter Whole milk
• ½ cup Sugar
• ½ cup Sweetened condensed milk
• ¼ cup Nut Pistachios, cashews, finely chopped almonds
• ⅓ teaspoon Ground cardamom
• ⅛ teaspoon Saffron

For the sugar syrup

• 2 cups Sugar
• 3 cups Water
• 1 teaspoon Lemon Juice
• ½ teaspoon Ground cardamom

For the fried bread

• 16 slices White bread
• 1 cup Ghee
• 1 cup Oil

Instructions

• Start by creating Rabri. Take the milk in a heavy-bottomed saucepan. Bring it to a full boil. Mix well. Bring the milk to a boil while scraping the sides of the pan to remove any milk solids formed when the milk boils. Return the milk solids to the milk and boil longer. Continue to simmer over low heat and scrape the sides as the cream forms. Reduce it to a third.

• Once the milk has been reduced. Add the sugar and condensed milk and boil until the milk begins to thicken even more. It will become thick and creamy faster as soon as you add the sugar and condensed milk. Once it becomes creamy and thick. Turn off the fire.

• Now add cardamom, saffron and chopped nuts and mix well. Rabri will become even thicker as it cools. Once the mixture has cooled, you can store it in the refrigerator.

• Prepare sugar syrup. Put the sugar, water, lemon juice, cardamom in a saucepan and bring to the boil. Let the syrup boil for 5 to 10 minutes. Let the syrup become sticky. As soon as the consistency is reached, turn off the heat.

• Now take the bread slices, remove the crust. Cut diagonally. Heat the oil and ghee in a pan. Make sure the heat is low so the bread becomes crispy without becoming too golden and dark. Drop in the bread and fry over low heat until golden brown. Flip and cook on the other sides as well. Once the bread is fried. Remove it to a plate.

• Take the fried bread, dip it in the sugar syrup for just 10 seconds. Remove it using a slotted spoon and set aside.

• To serve. Spread a little Rabri on the serving plate. Place the slices of fried bread, pour more Rabri and garnish with nuts and saffron. Serve.

Remarks

• Make sure to fry the bread over low heat so it is golden brown without getting too dark.
• You can use ghee to fry the bread or use a combination of ghee and oil.
• You can prepare the Rabri a day in advance and store it in the refrigerator.
• Do not immerse the bread in the syrup for too long. A few seconds are enough.
• You can serve shahi tukda warm or cold.

Storage and service

You can store Rabri in the refrigerator for up to a week. Leftover assembled shahi tukda can be stored in the refrigerator for up to 2 days.

Nutrition

Portion: 1servingsCalories: 1064kilocaloriesCarbohydrates: 111gProtein: 16gFat: 65gSaturated fat: 23gPolyunsaturated fats: 10gMonounsaturated fat: 28gTrans fat: 0.1gCholesterol: 95mgSodium: 367mgPotassium: 547mgFiber: 2gSugar: 88gVitamin A: 470UIVitamin C: 1mgCalcium: 484mgIron: 2mg

Keyword dessert recipe, mughlai recipes, mughlai sweets

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