Shahi Tukda Recipe (Mughlai Sweet)
Shahi Tukda is a popular Mughlai Dessert which is loved by everyone all over India and other parts of the world. This is truly a royal dessert that melts in your mouth very similar to double ka meetha. This rich indulgent sweet combines fried bread, sugar syrup, Rabri and chopped nuts.
Equipment
Cooking pot
Frying Pan
Ingredients
For Rabri (Rabdi)
- 2 litre Full Fat Milk
- ½ cup Sugar
- ½ cup Sweetened Condensed Milk
- ¼ cup Nuts Pistachios, cashews, almonds finely chopped
- ⅓ teaspoon Ground Cardamom
- ⅛ teaspoon Saffron
For Sugar Syrup
- 2 cups Sugar
- 3 cups Water
- 1 teaspoon Lemon Juice
- ½ teaspoon Ground Cardamom
For Fried Bread
- 16 slices White Bread
- 1 cup Ghee
- 1 cup Oil
Instructions
- Start by making Rabri. Take milk in a heavy bottom pan. Bring it to full boil. Mix it well. Boil the milk while scraping the sides of the pan to remove the milk solids formed when boiling milk. Add the milk solids back into the milk and boil longer. Keep simmering on low heat and scrape the sides as the cream forms. Reduce it to ⅓rd.
- Once the milk is reduced. Add in sugar and condensed milk and boil until the milk starts to thicken even more. It will get thick and creamy faster as soon as you add the sugar and condensed milk. Once it gets creamy and thick. Turn off the heat.
- Now add in cardamom, saffron and chopped nuts and mix well. Rabri will get even thick as it cools. Once the mixture is cool, you can store it in fridge.
- Make sugar syrup. Take sugar, water, lemon juice, cardamom in a sauce pan and bring it to a full boil. Let the syrup boil for 5 to 10 minutes. Let the syrup gets sticky in consistency. As soon as it reaches that consistency, turn off the heat.
- Now take bread slices, remove the crust off. Cut into diagonals. Heat oil and ghee in a pan. Make sure the heat is on low so the bread gets crispy without getting too golden and dark. Drop the bread in and fry on low heat until it gets golden brown. Flip over and cook on other sides too. Once the bread is fried. Remove it to a plate.
- Take the fried bread, immerse in sugar syrup for just 10 seconds. Remove it using a slotted spoon and set aside.
- For serving. Spread some Rabri on the serving plate. Place the fried bread slices, pour more Rabri and garnish with nuts and saffron. Serve.
Notes
- Make sure you fry the bread on low heat so it gets golden brown without getting too dark.
- You can use ghee to fry the bread or use a combination of ghee and oil.
- You can make the Rabri a day in advance and store in fridge.
- Don’t immerse the bread too long in the syrup. Just few seconds is enough.
- You can serve shahi tukda warm or cold.
Storage and Serving
You can store Rabri in fridge upto a week. Leftovers assembled shahi tukda can be stored in fridge upto 2 days.Nutrition
Nutrition Facts
Shahi Tukda Recipe (Mughlai Sweet)
Serving Size
1 servings
Amount per Serving
Calories
1064
% Daily Value*
Fat
65
g
100
%
Saturated Fat
23
g
144
%
Trans Fat
0.1
g
Polyunsaturated Fat
10
g
Monounsaturated Fat
28
g
Cholesterol
95
mg
32
%
Sodium
367
mg
16
%
Potassium
547
mg
16
%
Carbohydrates
111
g
37
%
Fiber
2
g
8
%
Sugar
88
g
98
%
Protein
16
g
32
%
Vitamin A
470
IU
9
%
Vitamin C
1
mg
1
%
Calcium
484
mg
48
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.