Shahi Tukda
on Feb 10, 2025, Updated Apr 08, 2025
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 used to get over, and on those days, Mom used to whip a basic version of shahi tukda quickly.
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 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 because 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 the bread slices in ghee and 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 cuisine. 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 this dessert. Read it here.
Ingredients
All the ingredients to make shahi tukda are available in Indian grocery stores.
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.
Do not use whole wheat bread or any other grain bread to make this recipe, as it will not give an authentic taste to the dish.
Try to use fresh bread as the dry bread crumbles a lot while frying and the crumbs burn in the ghee and stick to the next batches.
Fry the bread pieces in ghee only. Frying them in oil takes away from the 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
Make The Rabdi
Start by making the rabdi. Heat 1 liter of whole milk in a heavy-bottom non-stick pan over medium heat.
Tip – Try to use a broad pan to quicken the milk-reducing process.
When it comes to a boil, reduce the heat to medium-low.
Add 15-20 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 ¼ cup sugar and cook for another 10-12 minutes until the rabdi is thickened to a custard-like consistency.
Add rose syrup and mix well.
Remove the pan from the heat and set aside.
Fry The Bread
While the rabdi is cooking, fry the bread and make the sugar syrup. Cut the corners of 6 white bread slices and then cut them diagonally. Discard the corners.
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 similarly.
Transfer the fried bread slices to a plate and set them aside.
Make The Sugar Syrup
Heat 1 cup of water, ¾ cup of granulated white sugar, and 2-3 pods of crushed green cardamoms in a pan over medium heat.
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
Dip fried bread triangles 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 the shahi tukda with almonds and pistachios 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 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 still want to make 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.
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 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.
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 put some silver or gold leaf (varak) 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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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.