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.
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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
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.
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.
Transfer the fried bread slices to a plate and set them aside.
Make The Rabdi
Heat 1 liter of whole milk in a heavy-bottom non-stick pan over medium heat.
When it comes to a boil, reduce the heat to medium.
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.
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.
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.
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
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
Mughlai Shahi Tukda Recipe (Shahi Toast)
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)
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.
Sona S
Nice clicks, delicious dessert.
hamsa
Neha – your recipes and creativity amaze me. Am a certified fan of your skills…keep going!
Zaib
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.
Neha Mathur
Thanks
Surkhab Khan
Lovely recipe, I love shahi tukda so much. I have a variation of it on my blog. 🙂
Neha Mathur
Nice. Will check it 🙂
Sonali
What is the difference between dable ka meetha and shahi tukra?
Neha Mathur
Double ka meetha is baked while shahi tukda is not. But don’t go on the name. People have different views about these.