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    Whisk Affair » Recipes » Indian Sweets & desserts » Mughlai Shahi Tukda

    Published: Feb 27, 2023 | Last Updated On: Feb 27, 2023 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Mughlai Shahi Tukda

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    Shahi Tukda (Shahi Toast) is a Mughlai dessert made using deep-fried bread slices, reduced saffron flavored milk (rabdi), and sugar syrup. It is a perfect dessert for festivals and special occasions (vegetarian).

    Here are some more Indian dessert recipes you may like – Atta Halwa, Besan Halwa, Puran Poli, Lauki Halwa, Basundi, and Rabdi.

    Mughlai shahi tukda served on a plate.
    Jump to:
    • About Shahi Tukda
    • Ingredients
    • How To Make Shahi Tukda
    • Pro Tips By Neha
    • Frequently Asked Questions
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About Shahi Tukda

    Shahi means royal, and tukda means piece. Shahi Tukda translates to a royal dessert that was perfect for serving kings and queens.

    It is made by deep-frying the bread slices in ghee and then soaking them in flavored sugar syrup. These pieces are then topped with thick rabdi and slivered dry fruits. 

    Shahi Tukra is very popular in the Hyderabadi and Awadhi cuisine. It is an excellent dessert 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 Tukra except that it is baked after assembling.

    I read a lovely article on the history of this dessert, and I would like you all fans of this sweet to read it too. It gives in-depth facts about the history of this dessert. Here is it.

    Shahi Tukda recipe is vegetarian, and you can easily double or triple it if making it for a larger crowd.

    Ingredients

    Sahi tukda ingredients 1
    Sahi tukda ingredients 2
    Sahi tukda ingredients 3

    For The Fried Bread

    You will need white bread and ghee.

    Do not use whole wheat or any other grain bread to make this recipe, as it will not give an authentic taste to the dish.

    Fry the bread pieces in ghee only. Frying them in oil takes away from the authentic taste.

    For The Sugar Syrup

    You will need water, granulated white sugar, and green cardamom pods (hari elaichi) to make the sugar syrup.

    For The Rabdi Topping

    To make the topping, you will need whole milk (full-fat milk), saffron strands, white granulated sugar, and rose water.

    How To Make Shahi Tukda

    Fry The Bread

    Cut the corners of 6 bread slices and then cut them diagonally. Discard the corners.

    Bread cut diagonally.

    Heat 1 cup of 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.

    Bread slices frying in ghee.

    Transfer the fried bread slices to a plate and set them aside.

    Fried bread.

    Make The Rabdi

    Heat 1 liter of whole milk in a heavy-bottom non-stick pan over medium heat.

    Milk heating in a pan.

    When it comes to a boil, reduce the heat to medium.

    Add 15-20 saffron strands and mix well.

    Saffron added to milk.

    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 ¼ cup sugar and cook for another 10-12 minutes until the rabdi is thickened to a custard-like consistency.

    Adding sugar to reduced milk.

    Add rose syrup and mix well.

    Remove the pan from the heat and set aside.

    Adding rose syrup to ready rabdi.

    Make The Sugar Syrup

    Heat 1 cup of water, ¾ cup of sugar, and 2-3 pods of crushed green cardamoms in a pan over medium heat. 

    Water, sugar and cardamom added to a pan.

    Cook for 8-10 minutes, stirring a few times in between.

    Remove the pan from the heat.

    Ready sugar syrup.

    Assembly

    Dip fried bread slices in warm sugar syrup for 10-20 seconds. (or more if you like a softer version)

    Bread slices soaked in sugar syrup.

    Keep them on the serving plate. 

    Top with 2-3 tablespoon of rabdi. Garnish with almonds and pistachios slivers, and dried rose petals, and serve immediately.

    Ready shahi tukda.

    Pro Tips By Neha

    While frying the bread, be very careful. It burns in a second.

    Ensure the ghee is not too hot, and 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 be of flowing consistency but not too thin.

    Frequently Asked Questions

    Can you make this recipe healthier?

    This dish tastes best when the bread slices are deep-fried in ghee, but if you still want to make a healthier 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.

    Serving Suggestions

    I like my shahi toast a little crisp, but many people like it soft. So try it for yourself, see which texture you want the most, 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 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.

    Garnish the shahi tukra with slivered nuts and dried rose petals. You can also put some silver or gold leaf over them to make them extra indulgent.

    Storage Suggestions

    You can deep fry the bread, make the rabdi and sugar syrup and store all these separately in airtight containers for 3-4 days in the refrigerator.

    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.

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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Shahi Tukda (Shahi Toast) is a Mughlai dessert made using deep-fried bread slices, reduced saffron flavored milk (rabdi), and sugar syrup. It is a perfect dessert for festivals and special occasions (vegetarian).

    Mughlai Shahi Tukda Recipe (Shahi Toast)

    Shahi Tukda (Shahi Toast) is a Mughlai dessert made using deep-fried bread slices, reduced saffron flavored milk (rabdi), and sugar syrup. It is a perfect dessert for festivals and special occasions.
    4.39 from 13 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Indian
    Diet: Vegetarian
    Prep Time: 10 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 10 minutes
    Servings: 6 people
    Calories: 84kcal
    Author: Neha Mathur

    Ingredients 

    For Frying The Bread

    • 6 slices white bread slices
    • 1 cup ghee (for frying)

    For the Rabdi Topping

    • 1 litre whole milk (full-fat milk)
    • 15-20 saffron strands
    • ¼ cup granulated white sugar
    • ½ teaspoon rose water

    Make 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)
    US Customary or Metric
    Prevent your screen from going dark

    Instructions

    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 Rabdi

    • Heat milk in a heavy-bottom non-stick pan over medium heat.
    • When it comes to a boil, reduce the heat to medium.
    • 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.

    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, and serve immediately.

    Notes

    While frying the bread, be very careful. It burns in a second.
    Ensure the ghee is not too hot, and 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 be of flowing consistency but not too thin

    Nutrition

    Calories: 84kcal | Carbohydrates: 15g | Protein: 3g | Fat: 1g | Sodium: 151mg | Potassium: 94mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1.3mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
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    Reader Interactions

    Comments

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      Recipe Rating




    1. Sona S

      August 02, 2013 at 10:22 am

      Nice clicks, delicious dessert.

      Reply
    2. hamsa

      August 02, 2013 at 3:31 pm

      Neha – your recipes and creativity amaze me. Am a certified fan of your skills…keep going!

      Reply
      • Zaib

        June 19, 2020 at 6:52 am

        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.

        Reply
        • Neha Mathur

          June 20, 2020 at 2:06 am

          Thanks

          Reply
    3. Surkhab Khan

      February 18, 2019 at 3:54 pm

      Lovely recipe, I love shahi tukda so much. I have a variation of it on my blog. 🙂

      Reply
      • Neha Mathur

        February 19, 2019 at 2:39 am

        Nice. Will check it 🙂

        Reply
    4. Sonali

      July 30, 2020 at 8:05 am

      What is the difference between dable ka meetha and shahi tukra?

      Reply
      • Neha Mathur

        July 31, 2020 at 4:07 am

        Double ka meetha is baked while shahi tukda is not. But don’t go on the name. People have different views about these.

        Reply

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