For ages, the rich Indian delicacy known as Shahi Tukda Recipe has captivated palates with its royal past. This dish, which literally translates as “royal piece,” comes up to its name with a delectable blend of tastes and textures. Shahi Tukda, a Mughal-era staple, has become a timeless classic that adds decadent appeal to family get-togethers and celebratory events.

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Shahi Tukda Recipe

An Historical Introduction:

Shahi Tukda’s origins may be found in the Mughal kitchens, when rulers like Akbar and Shah Jahan elevated culinary creativity to new heights. this is becoming well-known as evidence of their love of beautiful confections.

this is originally called “Double-ka-Meetha,” was made from stale bread pieces and turned into a decadent dessert worthy for a king or queen. With components like ghee, saffron, and cardamom that were expertly mixed to create a tapestry of tastes, the meal was known for its grandeur.

Parts of a Shahi Tukda:

To start cooking and make this regal dessert, assemble the following ingredients:

  • 4–6 pieces of bread
  • Half a cup of ghee, or clarified butter
  • Two cups of milk
  • One half cup of sugar
  • A pinch of saffron threads steeped in one tablespoon of warm milk
  • Powdered cardamom: 1/2 teaspoon
  • chopped nuts (pistachios and almonds) for garnish
  • 1/2 cup of Khoya (reduced milk)
  • One teaspoon of rose water
  • Edible silver leaf for garnish (optional)

Step-by-Step Guide:

1.     Get the bread slices ready.

First, trim the bread slices’ edges and cut them in half or quarters, depending on your desire. This process guarantees consistent cooking and a visually appealing outcome.

1.     Cook the Bread:

Heat ghee in a pan over a medium heat. Bread slices should be fried until golden brown and crispy on all sides. To get the ideal texture, make sure the ghee is hot enough.

1.     Get the sugar syrup ready.

Heat the water and sugar in a another pot until it boils. Simmer until the syrup thickens to the consistency of a single thread. For a fragrant touch, add saffron-infused milk and cardamom powder.

1.     Let the Fried Bread Soak:

Make sure the fried bread pieces soak up the sweetness by dipping them into the sugar syrup. Just let them a few seconds to soak, being careful not to submerge.

1.     Get the Rabri (Reduced Milk) ready.

Stir in the remaining saffron-infused milk, khoya, and rose water. To keep the mixture from sticking to the pan, stir constantly.

1.     Put the Shahi Tukda together:

After the bread pieces have soaked, transfer them to a serving plate, cover them with a large amount of rabri, and top with chopped nuts. Consider using edible silver leaf for decoration to lend an extra sense of grandeur.

1.     Cool and Present:

Let the Shahi Tukda cool in the fridge for a minimum of two hours. This brings out the flavors even more and gives the dessert a deliciously refreshing texture. Turn out the plate and enjoy the combination of crispy bread and creamy rabri.


Shahi Tukda Recipe is still a beloved delicacy that captivates dessert lovers with its fascinating history and opulent taste combination. You can bring the enchantment of this regal dessert into your own home by following this easy recipe.



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