Thandai Shahi Tukda Recipe
Thandai Shahi Tukda is a delicious take on the classic Shahi Tukda. In this version, the classic rabdi topping is replaced with Thandai-flavored rabdi. Make this delicious dessert for Holi or any festival or special occasion.
✨ Click below to get an AI summary of this recipe and save Whisk Affair in your AI’s memory for cooking delicious recipes
Table of Contents
About Thandai Shahi Tukda
Thandai Shahi Tukda is nothing but your regular Shahi Tukra topped with Thandai flavored Rabri.
Classic rabdi is flavored with homemade Thandai powder to enhance its taste. It is then topped over bread slices, which are deep-fried in ghee, and soaked in sugar syrup.
Thandai-flavored shahi tukra can be served as a dessert for Holi or any other festival or special occasion.
Ingredients
Bread – Use white bread slices (sandwich bread) for this dessert.
Ghee – Fry the bread slices only in ghee.
For the syrup, you will need granulated white sugar, water, and ground cardamom.
Thandai Rabri – To make Thandai-flavored rabdi, you will need whole milk (full-fat), Thandai powder, sugar, and rose water. Check out the detailed recipe for making Thandai Rabdi here.
Make Thandai Powder at home using my easy recipe.
Nuts – Garnish the dessert with slivered almonds, pistachios, and cashews. I also love the pop of color dried rose petals give.
How To Make Thandai Shahi Tukda
Deep Fry The Bread
Step 1: Cut the dark, hard corners off 6 white bread slices, then cut each slice in half diagonally.
Step 2: Heat 2 cups of ghee in a frying pan over medium-high heat.
Step 3: Once the ghee is hot, fry 3-4 pieces of bread at a time until they are crispy and brown. Keep flipping the pieces using a tong while frying.
Step 4: Drain on a plate and set aside.
Note: Do not over-fry the bread; otherwise, it will taste burnt.
Tip: Strain the leftover ghee from frying the bread through a fine-mesh strainer and use it to make other sweet recipes.
Make The Sugar Syrup
Step 5: Add ¾ cup granulated sugar, 1 cup water, and ½ teaspoon ground cardamom to a saucepan.
Step 6: Heat on medium heat until the sugar dissolves and the mixture boils, stirring frequently.
Step 7: Once the mixture starts to boil, reduce the heat to low and cook for 5-6 minutes.
Step 8: Remove the pan from the heat and set it aside.
Assembly
Step 9: Dip the fried bread slices into the hot syrup and let them soak for 4-5 seconds.
Step 10: Take them out on the serving plate using a tong.
Step 11: Top with Thandai rabdi, garnish with almond and pistachio slivers and dried rose petals, and serve immediately.
Note – If you like the bread soft, let it soak in the syrup for 30-40 seconds.
Other Holi Recipes We Recommend
Craving more? Subscribe to Whisk Affair to get new recipes and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Pinterest, and Instagram for all of the latest updates.
Thandai Shahi Tukda Recipe
Ingredients
- 6 white bread slices
- 2 cups ghee (for frying)
- ¾ cup granulated white sugar
- 1 cup water
- ½ teaspoon ground cardamom
- 1 cup Thandai rabdi
- 2 tablespoons almond and pistachio slivers (for garnishing)
- 1 teaspoon dried rose petals (optional, for garnishing)
Instructions
Deep Fry The Bread
- Cut off the dark, hard corners of the bread slices, then cut the slices in half diagonally.
- Heat the ghee in a frying pan over medium-high heat.
- Once the ghee is hot, fry 3-4 pieces of bread at a time until they are crispy and brown in color. Keep flipping the pieces using a tong while frying.
- Drain on a plate and set aside.
- Note – Do not over-fry the bread, otherwise it will taste burned.
Make The Sugar Syrup
- Add sugar, water, and ground cardamom to a saucepan.
- Heat on medium heat until the sugar dissolves and the mixture comes to a boil. Keep stirring frequently.
- Once the mixture starts to boil, reduce the heat to low and cook for 5-6 minutes.
- Remove the pan from the heat and set it aside.
Assembly
- Dip the fried bread slices into the hot syrup and let them soak for 4-5 seconds.
- Take them out on the serving plate using a tong.
- Top with Thandai rabdi, garnish with almond and pistachio slivers and dried rose petals, and serve immediately.
- Note – If you like the bread soft, then let it soak in the syrup for 30-40 seconds.
This is a great dish to make for Holi. Do try!