If you have a sweet tooth and love rich, indulgent desserts, then Shahi Tukda is a must-try for you. True to its name, which translates to “Royal Piece,” this dessert is a regal treat that originated from the Mughlai cuisine of the Indian subcontinent. It’s a simple yet incredibly satisfying dish made of fried bread slices soaked in a fragrant sugar syrup and topped with thickened, creamy milk (rabri) and garnished with nuts.
The taste is a delightful explosion of textures and flavors – crispy, sweet, creamy, and aromatic all at once. Serve this at your next gathering, and be prepared for a shower of praises. It’s the perfect way to end a special meal on a high note.
Here is a step-by-step recipe to make this delicious and royal sweet dish right in your home kitchen.
For frying the bread:
Bread slices: 6-8 (White bread works best, with crusts removed)
Ghee (Clarified Butter): 1 cup, for shallow frying (You can use oil, but ghee gives the authentic royal taste)
For the Sugar Syrup (Chashni):
Sugar: 1 cup
Water: 1/2 cup
Cardamom pods (Elaichi): 2-3, crushed
Saffron strands (Kesar): A pinch (optional, for color and aroma)
For the Rabri (Thickened Milk Topping):
Full-cream milk: 1 liter
Sugar: 3-4 tablespoons (adjust to taste)
Cardamom powder: 1/2 teaspoon
Saffron strands: A few, soaked in a tablespoon of warm milk
For Garnish:
Mixed nuts: Almonds, pistachios, cashews (slivered or chopped)
Silver leaf (Varq): Optional, for a royal touch
This step takes the longest, so it’s best to start here.
Pour the full-cream milk into a heavy-bottomed pan and bring it to a boil over medium heat.
Once it boils, reduce the heat to low. Let it simmer, stirring occasionally to prevent it from sticking to the bottom.
As a layer of cream (malai) forms on top, gently push it to the sides of the pan. Continue this process until the milk has reduced to about one-third of its original volume and has a thick, creamy consistency.
Add the sugar, cardamom powder, and saffron-soaked milk. Mix well and simmer for another 5-7 minutes.
Scrape the dried cream from the sides of the pan and mix it back into the thickened milk.
Turn off the heat and let the rabri cool down. It will thicken further as it cools. You can serve it warm or chilled.
In a saucepan, combine the sugar, water, crushed cardamom pods, and saffron strands.
Place it on medium heat and stir until the sugar dissolves completely.
Let it boil for 4-5 minutes until the syrup becomes slightly sticky. You are looking for a “one-string consistency” (ek taar ki chashni) – when you press a drop of syrup between your thumb and index finger and pull them apart, a single thin thread should form.
Keep the syrup warm.
Cut the bread slices into triangles or squares, after removing the crusts.
Heat ghee in a frying pan over medium heat.
Shallow fry the bread pieces until they are golden brown and crispy on both sides. Do not overcrowd the pan.
Remove the fried bread and place them on a paper towel for a few seconds to absorb any excess ghee.
While the fried bread is still warm, dip each piece into the warm sugar syrup. Let it soak for about 10-15 seconds on each side so it absorbs the sweetness, but don’t leave it too long or it will become soggy.
Arrange the syrup-soaked bread pieces on a serving platter.
Generously pour the prepared rabri over the bread slices, covering them well.
Garnish lavishly with slivered almonds, pistachios, and cashews. For that final royal touch, decorate with a few pieces of silver leaf (varq).
Your delicious Shahi Tukda is ready! Serve it immediately to enjoy the contrast of warm bread and cool rabri, or chill it in the refrigerator for a few hours for a refreshing cold dessert.
Enjoy the praises that are sure to come your way!
