Ramadan is a time of spiritual reflection, fasting, and feasting, and no iftar is complete without a delicious dessert to end the meal on a sweet note. Among the many traditional treats, Shahi Tukda holds a special place. This Mughlai delicacy, made with crispy fried bread soaked in rich, saffron-infused rabri, is a must-try dessert for Ramadan 2025.

Shahi Tukda, meaning "royal piece", has its origins in Mughal kitchens, where it was prepared as a luxurious dessert for emperors. It is believed to be an Indian adaptation of Middle Eastern desserts like Umm Ali or Baklava, combining deep-fried bread with thickened milk and aromatic spices.

Shahi Tukda Recipe: Step-by-Step Guide

Ingredients:

4 slices of white or milk bread
2 cups full-fat milk
½ cup sugar
¼ cup water
3 tbsp ghee (clarified butter)
¼ tsp cardamom powder
A few saffron strands (soaked in warm milk)
2 tbsp chopped nuts (almonds, pistachios, cashews)
1 tbsp rose water or kewra essence (optional)

Method

To prepare Shahi Tukda, start by making the sugar syrup. In a pan, mix ½ cup sugar and ¼ cup water, then heat it until it forms a light syrup. Add cardamom powder, saffron strands, and rose water for an aromatic touch. Next, cut the edges off the bread slices and shape them into triangles or squares. Heat ghee in a pan and shallow-fry the bread until it turns golden brown and crispy. Remove the fried pieces and place them on absorbent paper to drain excess oil.

For the rabri (thickened milk), boil 2 cups of full-fat milk in a heavy-bottomed pan, stirring continuously until it reduces to half. Add sugar, cardamom powder, and saffron-infused milk, then mix in chopped nuts and cook until it reaches a creamy consistency. To assemble, dip the fried bread slices into the sugar syrup for a few seconds, then arrange them on a serving plate. Pour the warm rabri generously over the bread and garnish with chopped nuts and saffron strands. Serve warm or chilled for a delicious Ramadan treat.