Thandai Shahi Tukda is a delicious take on the classic Shahi Tukda where the classic rabdi topping is replaced with Thandai flavored rabdi. Make this delicious dessert for Holi or any festival or special occasion.
Here are a few more Indian dessert recipes, that you would like to try at home – Mango Burfi, Malpua, Sandesh Sweet, Kalakand, Gulab Jamun, Til Mawa Ladoo, Rajasthani Mawa Kachori, and Kaju Ki Burfi.
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About This Recipe
Thandai Shahi Tukda is nothing but your regular Shahi Tukra topped with Thandai flavored Rabri.
Classic rabdi is flavored with homemade Thandai powder to add more taste and flavor. It is then topped on bread slices deep-fried in ghee and soaked in sugar syrup.
Thandai Shahi Tukra can be served as a dessert for Holi or any other festival or special occasion.
Double or triple the recipe if making for a bigger crowd.
Ingredients
Bread – Use only white bread slices (sandwich bread) for this dessert.
Ghee – Fry the bread slices only in ghee.
For the syrup – To make the sugar syrup, you will require granulated white sugar, water, and ground cardamom.
Thandai Rabri – To make Thandai flavored rabdi, you will need whole milk (full-fat milk), Thandai powder, sugar, and rose water. Check out the detailed recipe to make 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
Cut the dark and hard corners of 6 white bread slices and cut the slices into half diagonally.
Heat 2 cups of 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.
Tip – Strain the leftover ghee from frying the bread using a fine-mesh strainer and use it to make other sweet recipes.
Make The Sugar Syrup
Add ¾ cup granulated sugar, 1 cup water, and ½ teaspoon ground cardamom to a saucepan.
Heat on medium heat until sugar is dissolved 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 in the hot syrup and let them soak the syrup 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.
Storage Suggestions
You can make the Thandai rabdi, deep-fry the bread slices and make the sugar syrup in advance. Refrigerate all the ingredients for up to 3 days.
Once you are ready to serve, just bring everything to room temperature.
Heat the sugar syrup and soak the bread slices in it.
Top with chilled rabdi and serve immediately.
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Recipe Card
Thandai Shahi Tukda Recipe
Ingredients
- 6 white bread slices
- 2 cups ghee (for frying)
- ¾ cup granulated 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 the dark and hard corners of the bread slices and cut the slices into half diagonally.
- Heat 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 sugar is dissolved 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 in the hot syrup and let them soak the syrup 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.
Did you make this recipe? Let me know!