Thandai Shahi Tukda Recipe
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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, any festival, or a special occasion.
Table of Contents
Quick Look: Thandai Shahi Tukda
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6
Dietary Info: Vegetarian
Flavor/Texture: Rich, creamy, and decadent with crisp fried bread soaked in fragrant thandai-infused rabdi, layered with nuts, saffron, and festive flavors in every bite.
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 diagonally in half.
Step 2: Heat 2 cups of ghee in a frying pan over medium-high heat. Once the ghee is hot, add 3-4 pieces of bread to the pan at a time.
Step 3: Fry until they are golden brown and crispy. Keep flipping the pieces with tongs while frying.
Step 4: Drain on a plate and set aside.
Do not over-fry the bread; otherwise, it will taste burnt.
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 of granulated sugar, 1 cup of water, and ½ teaspoon of ground cardamom to a saucepan.
Step 6: Heat over medium heat until the sugar dissolves and the mixture comes to a boil, 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
Step 7: Dip the fried bread slices into the hot syrup and let them soak for 4-5 seconds.
Step 8: Take them out onto the serving plate using tongs.
Step 9: Top with Thandai rabdi, garnish with almond and pistachio slivers and dried rose petals, and serve immediately.
If you like the bread soft, let it soak in the syrup for 30-40 seconds.
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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 golden brown and crispy. Keep flipping the pieces using tongs while frying.
- Drain on a plate and set aside.
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 tongs.
- Top with Thandai rabdi, garnish with almond and pistachio slivers and dried rose petals, and serve immediately.
