Shahi Tukda Recipe (Shahi Tukra)
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.
Servings: 6 people
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.
Video
Notes
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 dry bread crumbles a lot while frying, and the crumbs burn in the ghee and stick to the next batches.
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 have flowing consistency but not be too thin.
Nutrition
Calories: 573kcal | Carbohydrates: 55g | Protein: 9g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 97mg | Sodium: 201mg | Potassium: 308mg | Fiber: 1g | Sugar: 43g | Vitamin A: 280IU | Vitamin C: 0.3mg | Calcium: 251mg | Iron: 1mg
