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Shahi Tukda served in a dessert plate

Shahi Tukda Recipe

Shahi Tukda is one of the popular dishes in the modern culture. The literal meaning of Shahi Tukda would mean – “Royal Piece” or "Royal Bite" and it is indeed royal both from appearance and taste. It is one of the celebrated vegetarian dessert popular all over the world. 
5 from 7 votes
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Course: Dessert
Cuisine: Asian
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour
Servings: 4
Calories: 257kcal
Author: Team Felicity

Ingredients

Main Ingredients For Shahi Tukda

  • 2 Medium Sized Bread
  • 1/2 cup Clarified Butter aka Ghee for frying

Shahi Tukda - Ingredients for Sugar Syrup

  • 2 cup Sugar Cheeni
  • 2 cup Tap Water
  • 3 Cardamom Pods Elaichi
  • 2 Threads Saffron Kesar
  • 2 - 3 drops Lime Juice

Shahi Tukda - Ingredients For Rabri

  • 1 litre Whole Milk
  • 4 tbsp Sugar Cheeni
  • 1 tbsp Milk Masala Powder
  • 1/2 tsp Cardamom Powder Elaichi powder
  • 1/2 tsp Corn Flour Makai Ka Aata
  • Few Saffron Threads

Shahi Tukda - For Garnishing

  • Few Pistachios

Instructions

Preparation Steps to make Shahi Tukda

  • First we will prepare Milk Masala powder which will be used later while preparing Rabri for Shahi Tukda dessert.
    1 tbsp Milk Masala Powder
  • To prepare Milk Masala Powder. take 6-7 Almonds, 6-7 Cashews and 5-6 Pistachios and 3-4 Cardamom pod in a blender and mix it for 1 minute. This will finely chop/blend the dry fruits and Cardamom pod and your mixture is ready.
    1 tbsp Milk Masala Powder
  • For Shahi Tukda recipe you will just need 1 tbsp of this Milk Masala Powder. You can keep remaining Masala powder for a couple of weeks however do not keep it for too long. You can also use this same Masala powder in Smoothies or Shakes along with other ingredients.

How To Make Rabri

  • Take Whole Milk in a Big Utensil (Deep Frying Pan) and bring it to boil on high flame.
    1 litre Whole Milk
  • Now simmer the gas flame, add Saffron threads, Sugar and Cardamom powder to the milk and stir it. Now for rest of the recipe you need to keep simmer flame.
    4 tbsp Sugar, Few Saffron Threads, 1/2 tsp Cardamom Powder
  • Since, you are now cooking on simmer flame thin crust of milk cream will start forming on top as the milk will boils. Once you can see enough of cream layer crust, take the crust out using a spatula and gently stick it on the sides of the frying pan or utensil.
  • As you will keep cooking until you have reached 1/3 of the Milk quantity, you need to keep repeating above mentioned step and take out enough of cream crust on the side of the utensil.
  • Do not worry, as you see the cream crust getting a bit harder and a little burnt on the sides of the frying pan, this is meant to happen. Later you will be using this hardened cream to prepare Rabri.
  • Meanwhile, take 1/2 tsp Cornflour in a small bowl and mix it with 2 tsp of milk. You can use same milk which you are boiling in the frying pan.
    1/2 tsp Corn Flour
  • Mix it well, so there are no lump formations in it.
  • Once, the milk is 1/3 it's original quantity, mix the Cornflour syrup that you had already prepared in it. This will thicken the boiling milk.
  • Stir it for 5 minutes. Now, add Milk Masala Powder and stir again. Turn off the gas. Your Rabri is almost ready.
    1 tbsp Milk Masala Powder
  • Pour the boiled milk in a bowl. Now, scratch off the thick creamy crust layer formed on the sides of the frying pan. This is what will make it more thick and bring flavour to the dessert.
  • Now, add the creamy crust to the boiled milk in the bowl and mix it gently.
  • Your Rabri is ready. Before using it with Shahi Tukda it is better to keep it in refrigerator for sometime - 30 mins or so.

Making Sugar Syrup For Shahi Tukda

  • Take 2 cup Water in a wide pan and add equal amount of Sugar to it. Now switch on the flame so that water starts boiling.
    2 cup Sugar, 2 cup Tap Water
  • Now put the flame on medium and add Cardamom pods, Saffron threads and Lime juice to the Sugar Syrup. The Lime juice will help reduce crystallization of Sugar Syrup.
    3 Cardamom Pods, 2 Threads Saffron, 2 - 3 drops Lime Juice
  • Now keep the Sugar Syrup on simmer flame for 3 - 4 minutes until the Sugar Syrup starts becoming slightly sticky.
  • Turn off the flame and cover the pan with a lid. Sugar Syrup will be used to dip fried bread pieces once they are cooked.

Frying Bread To Make Shahi Tukda

  • Take two white breads and gently slice off the hard edges.
    2 Medium Sized Bread
  • Now take each slice of bread and cut it diagonally into 4 pieces.
  • Put some clarified butter in a frying pan and as soon as it gets hot, add bread pieces to it.
    1/2 cup Clarified Butter aka Ghee
  • Since, the Clarified butter is hot, quickly toss the breads to other side so it does not burn. Within few seconds it will turn golden brown in colour.
  • Now take the fried breads and put them on a kitchen towel or a tissue paper to soak extra clarified butter.

How To Make Shahi Tukda

  • Now, if your Sugar Syrup has turned cold, put it on gas flame until it becomes lukewarm (moderate warm), after which you can turn off the gas. You do not want to make it hot or else you will loose the crispiness of the fried bread.
  • Now take the fried bread and dip it into the Sugar Syrup for few seconds and take them out in a dessert plate for serving.
  • Pour few spoons of Rabri on top of the sugary fried breads.
  • Your Shahi Tukda is ready to be served but before that don't forget to garnish it with some chopped Pistachios. You can serve it hot or cold as per your personal preference. Enjoy the tasty dessert.
    Few Pistachios

Notes

Some considerations while cooking and serving -
  • You can use skimmed milk in place of Whole Milk.
  • You can also use ready made Milk Masala Powder available in market.
  • If you plan to make your own Milk Masala Powder, you can make some of it and easily keep it for few weeks. It won't spoil easily but do watch out for any signs of spoil when using next time.
  • If you don't want to deep fry the breads, then you can just apply some Clarified butter on both sides of the bread pieces and roast it on a frying pan however as you can imagine, this might be a little different in taste.
  • Rabri prepared this way would be good enough for another few servings. You can also consume Rabri on its own, topped with some more chopped dry fruits. Rabri is in itself a dessert.
  • If you want to consume hot Shahi Tukda, then as soon as you take out the fried breads, you then need to dip them in Sugar Syrup and top it with warm Rabri.
  • Do not keep fried breads topped with Rabri for long as it will loose its crispy texture. Always dip fried breads in Sugar Syrup and top with Rabri just before serving.

Nutrition

Serving: 1Serving | Calories: 257kcal (13%) | Carbohydrates: 33g (11%) | Protein: 10g (20%) | Fat: 10g (15%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 4g | Cholesterol: 26mg (9%) | Sodium: 192mg (8%) | Fiber: 1g (4%) | Sugar: 26g (29%)
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