Shahi tukda sweet and delicious

Shahi Tukda Recipe (Royal Bread Pudding)

Shahi Tukda is a rich, creamy dessert from Mughlai cuisine. It’s made with fried bread slices soaked in sweetened milk (rabri) and garnished with nuts and saffron. Here’s a classic recipe:

Ingredients

For the bread:

6 slices of white bread (edges removed, cut into triangles or squares)

Ghee or oil for frying

For the rabri (sweetened thickened milk):

1 liter full-fat milk

4–5 tablespoons sugar (adjust to taste)

4–5 cardamom pods (crushed)

A pinch of saffron strands (soaked in 1 tbsp warm milk)

1 tablespoon chopped nuts (almonds, pistachios)

For garnish:

Sliced almonds, pistachios, and cashews

Edible silver leaf (optional)

Rose water or kewra water (optional)

Instructions

Prepare the rabri:

In a heavy-bottomed pan, boil the milk on medium heat.

Once boiling, reduce heat and simmer, stirring occasionally, until it reduces to half its volume (~30–40 minutes).

Add sugar, cardamom, and saffron milk. Cook for another 5–10 minutes until slightly thick.

Stir in chopped nuts and remove from heat. Let it cool.

Fry the bread:

Heat ghee/oil in a pan on medium heat.

Fry bread slices until golden and crisp on both sides. Drain on paper towels.

Assemble:

Arrange fried bread slices on a serving plate.

Pour the warm rabri over the bread, ensuring each slice is soaked.

Garnish with nuts, saffron strands, and silver leaf.

Drizzle rose/kewra water if using.

Serve:

Serve warm or chilled. It tastes best when the bread soaks up the rabri for 10–15 minutes before serving.

Tips

Use day-old bread for crispier frying.

For a richer taste, replace sugar with condensed milk or add khoya/mawa to the rabri.

You can also make a sugar syrup (1 cup water + ½ cup sugar boiled for 5 minutes) to soak the bread before adding rabri for extra sweetness.

Enjoy this regal dessert! It’s perfect for festivals like Eid or Diwali, or as a sweet treat after meals. 🍽️✨