Shahi Tukda Recipe
Shahi Tukda (Indian Bread Pudding, Shahi Toast) is a Mughlai dessert made with deep-fried bread slices, reduced saffron-flavored milk (rabdi), and sugar syrup. Make it using my easy recipe and serve it for festivals and special occasions.
Here are some more Indian dessert recipes you may like: Atta Halwa, Basundi, Besan Halwa, Puran Poli, and Lauki Halwa.
My dad likes to have a sweet after every meal. Mom used to make sure there was some mithai in the fridge all the time. But once in a while, it would get over, and on those days, Mom would whip up a quick, basic version of shahi tukda.
She fried bread on one stove and made sugar syrup on the other. The syrup-soaked bread was topped with some fresh Malai—Tada, an amazing dessert ready in under 10 minutes. This is my earliest memory of Shahi Tukda.
When we had guests over, she would make a proper version and top the fried, sugar-syrup-soaked bread with homemade rabri. I clearly remember the happy faces of guests every time they ate my mom’s shahi tukra. I am sharing her recipe in this post, and I insist you all try it—it is the best Shahi Tukda you will ever make.
About Shahi Tukda
Shahi means royal, and tukda means piece. Shahi Tukda (Shahi Tukra) translates to a royal piece of dessert, perfect for serving kings and queens.
This Indian bread pudding is made by deep-frying bread slices in ghee, then soaking them in flavored sugar syrup. These fried bread pieces are topped with thick Rabdi and slivered dry fruits.
Shahi Tukra is very popular in the Hyderabadi and Awadhi cuisines. It is an excellent dessert to make for festivals like Ramadan (Iftar), Eid, Holi, and Diwali.
There is another version of this dessert called Double Ka Meetha. It is very similar to Shahi Tukda except that it is baked after assembling.
I read a lovely article on the history of Shahi Tukra dessert, and I would like you, all fans of this sweet, to read it too. It gives in-depth facts about the history of shahi tukda. Read it here.
Ingredients
For The Rabdi Topping
To make the topping, you will need whole milk (full-fat milk), saffron strands, white granulated sugar, and rose water.
For The Fried Bread
You will need white bread and ghee.
Try not to use whole-wheat bread or any other grain bread for this recipe, as it will not give the dish an authentic taste.
Try to use fresh bread, as dry bread crumbles a lot while frying, and the crumbs burn in the ghee, sticking to the next batches.
Fry the bread pieces in ghee only. Frying them in oil detracts from their authentic taste.
For The Sugar Syrup
To make the sugar syrup, you will need water, granulated white sugar, and green cardamom pods (hari elaichi).
How To Make Shahi Tukra Recipe – Step By Step
Make The Rabdi
Step 1: Start by making the rabdi. Heat 1 liter of whole milk in a heavy-bottom non-stick pan over medium heat.
Tip: Use a broad pan to speed up the milk-reducing process.
Step 2: When it comes to a boil, reduce the heat to medium-low.
Step 3: Add 15-20 saffron strands and mix well.
Step 4: Cook the rabdi until it is reduced by half (approximately 20-25 minutes), stirring frequently. Scrape the sides of the pan with a silicone spatula at regular intervals, then add the solidified milk back to the pan. Scrape the bottom of the pan frequently to prevent the milk from scorching.
Step 5: Once the milk is reduced to half, add ¼ cup sugar and cook for another 10-12 minutes or until the rabdi thickens to a custard-like consistency.
Step 6: Add rose syrup and mix well.
Step 7: Remove the pan from the heat and set it aside.
Fry The Bread
Step 8: While the rabdi is cooking, fry the bread and make the sugar syrup. Cut the corners off 6 white bread slices, then cut them diagonally. Discard the corners.
Step 9: Heat 1 cup of ghee in a shallow pan over medium heat.
Step 10: When the ghee is hot, add a few slices of bread and deep fry them from both sides until golden brown. I like to use a tong to hold the bread slices while frying.
Fry all the bread similarly.
Transfer the fried bread slices to a plate and set them aside.
Make The Sugar Syrup
Step 11: Heat 1 cup of water, ¾ cup of granulated white sugar, and 2-3 crushed green cardamom pods in a pan over medium heat.
Step 12: Cook for 8-10 minutes, stirring a few times in between. The syrup must not be too thick; otherwise, the bread will not absorb it. It should be of one-string consistency.
Remove the pan from the heat.
Assemble The Shahi Tukda
Step 13: Dip fried bread triangles in warm sugar syrup for 10-20 seconds (or more if you like a softer version).
Step 14: Keep them on the serving plate.
Step 15: Top with 2-3 tablespoon of rabdi. Garnish the shahi tukda with almond and pistachio slivers and dried rose petals. Serve immediately.
Pro Tips By Neha
While frying the bread, be very careful. It burns in a second.
Ensure the ghee is not too hot. Fry the bread slices on medium heat until golden brown.
The sugar syrup should not be too thick.
The rabdi to top shahi tukda should have a flowing consistency but not be too thin.
Frequently Asked Questions
This dish tastes best when the bread slices are deep-fried in ghee, but if you prefer a non-fried version, brush the bread slices with ghee and toast them in a pan over low heat or in an air fryer until browned and crispy.
You can deep-fry the bread, make the rabdi and sugar syrup, and store all of them separately in airtight containers in the refrigerator for 3-4 days.
When ready to serve, heat the syrup, dunk the fried bread, and top it with chilled rabdi. You can also heat the rabdi if you wish to.
The assembled shahi tukda doesn’t keep well for long as the bread turns soggy.
Serving Suggestions
Shahi Tukray is perfect for any festive occasion, get-together, or wedding.
I like my shahi toast a little crisp, but many people like it soft. So try it for yourself, see which texture you like best, and then soak the bread in sugar syrup accordingly.
If you like crispier bread like I do, soaking it in sugar syrup for 5-10 minutes before assembling is perfect. But if you want a softer version, soak the bread for 15-20 seconds. Also, ensure the syrup is warm when you soak your bread in it.
The rabdi can be hot or chilled before topping on the shahi tukra.
Garnish the shahi tukda with slivered nuts and dried rose petals. You can also add some silver or gold leaf (varak) to make them extra indulgent.
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Shahi Tukda Recipe (Shahi Tukra)
Ingredients
For The Rabdi Topping
- 1 litre whole milk (full-fat milk)
- 15-20 saffron strands
- ¼ cup granulated white sugar
- ½ teaspoon rose water
For Frying The Bread
- 6 slices white bread slices
- 1 cup ghee (for frying)
For The Sugar Syrup
- 1 cup water
- ¾ cup granulated white sugar
- 2-3 pods green cardamoms pods (crushed)
Others
- almonds and pistachio slivers (for garnishing)
- dried rose petals (for garnishing)
Instructions
Make The Rabdi
- Start this recipe by making the rabdi. While the rabdi is cooking, fry the bread and make the sugar syrup, and in the end, assemble the shahi tukda.
- Heat milk in a heavy-bottom non-stick pan over medium heat.
- When it comes to a boil, reduce the heat to medium-low.
- Add saffron strands and mix well.
- Cook the rabdi until it is reduced to half (approximately 20-25 minutes), stirring frequently. Scrape the sides of the pan using a silicone spatula at regular intervals and add the solidified milk back to the pan. Scrape the bottom of the pan frequently to prevent the milk from scorching at the bottom of the pan.
- Once the milk is reduced to half, add sugar and cook for another 10-12 minutes until the rabdi is thickened to a custard-like consistency.
- Remove the pan from the heat and set aside.
Fry The Bread
- Cut the corners of bread slices and then cut them diagonally. Discard the corners.
- Heat ghee in a shallow pan over medium heat.
- When the ghee is hot, add a few slices of bread and deep fry from both sides until golden brown. I like to use a tong to hold the bread slices while frying.
- Fry all the bread in the same manner.
- Transfer the fried bread slices to a plate and set them aside.
Make The Sugar Syrup
- Heat water, sugar, and green cardamoms in a pan over medium heat.
- Cook for 8-10 minutes, stirring a few times in between.
- Remove the pan from the heat.
Assembly
- Dip fried bread slices in warm sugar syrup for 10-20 seconds. (or more if you like a softer version)
- Keep them on the serving plate.
- Top with 2-3 tablespoon of rabdi. Garnish with almonds and pistachios slivers, and dried rose petals. Serve immediately.
i love Shahi tudka reading the recipe itself making my mouth watering so yummy thanking for sharing your recipe
What is the difference between dable ka meetha and shahi tukra?
Double ka meetha is baked while shahi tukda is not. But don’t go on the name. People have different views about these.
Lovely recipe, I love shahi tukda so much. I have a variation of it on my blog. 🙂
Nice. Will check it 🙂
Neha – your recipes and creativity amaze me. Am a certified fan of your skills…keep going!
Your recipe look mouth watering just from picture .i can imagine the taste.what I found more interesting is your nutrition fact table..i have never seen it before.
Thanks
Nice clicks, delicious dessert.