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Home » DESSERTS » Shahi tukda recipe | Shahi tukra recipe

Shahi tukda recipe | Shahi tukra recipe

March 28, 2011 by Raks Anand 99 Comments / Jump to Recipe

Shahi-tukra-shahi-tukda
Shahi tukda recipe, shahi tukra is the most easy sweet, yet exotic to serve for your guests. Step by step photos recipe.
I tasted Shahi Tukra aka Shahi tukda in ‘Ganges’ restaurant 4 years back! After that never again. I had a recipe in my handwritten cookbook(written and given by my mom 🙂). So few weeks back I had a craving for some sweet and thought of trying this Shahi tukda recipe.

I don’t know the difference between this shahi tukra and Double ka meetha, hope both are only same recipes with different names. Deep frying in ghee gives the original royal taste, but if you are calorie conscious, just toast in a OTG or bread toaster till golden brown. The bread slices should be crisp evenly,which is very important. Otherwise the dessert will turn soggy and you have to name it pudding!!😎

Check my bread halwa recipe.

Shahi tukda


shahi tukda recipe
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Shahi tukda recipe

Shahi tukda recipe, shahi tukra is the most easy sweet, yet exotic to serve for your guests. Step by step photos recipe.
Course Dessert
Cuisine Indian
Prep Time 15 minutes
Cook Time 45 minutes
Servings 4
Cup measurements

Ingredients

  • 4 Bread slices
  • 1/2 liter Milk
  • 1/3 cup Sugar
  • Ghee / oil - For deep frying
  • 2 tbsp Nuts Pistachios Chopped
  • 1 tsp Corn flour
  • 6 strands Saffron
  • 3 drops Rose essence

Instructions

  • Boil milk and add saffron soaked in 3 tbsp of warm milk and the corn flour mixed in 2 tbsp of milk to it and simmer the milk until its reduces to a thick but poring consistency. This is called Rabri. Add rose essence at last.If you want you can add the chopped nuts in this stage.
  • Remove the brown sides of the bread and cut diagonally. I cut one piece into four,though cut into two will do.Fry the bread pieces till golden brown and crisp evenly. Use a shallow and small pan so that you need not use more ghee/oil.
  • Deep frying in low or medium low flame is necessary to get crisp and golden brown colour, other wise will end up in uneven cooking.Prepare a thick sugar syrup by boiling the sugar with little water just to immerse the sugar.
  • Soak the bread pieces as you fry them,just for a minute or until you take the next batch.Arrange the soaked pieces in a plate.
  • Fry the chopped nuts in ghee and add it over the bread pieces(if you have not done that in the first step). Pour the rabri over the arranged bread. Serve chilled or warm,as per your wish, I like it chilled!! But make sure you give some time for the bread to absorb the rabri.

Notes

  • I used low fat milk, since I ran out of full cream milk stock…
  • You can reduce a liter of milk to half and make rabri rich too, instead using corn flour.
  • Add sugar in rabri if you want. Just a table spoon or two will do.
  • If you use oil for deep frying ,oil smell will be there in the dessert, so I if you are afraid of so much ghee,you can try toasting method as its far way better than the oil smell. Just fry the nuts in ghee and add,that will give you the ghee smell.

Shahi tukda method:

    1. Boil milk and add saffron soaked in 3 tbsp of warm milk and the corn flour mixed in 2 tbsp of milk to it and simmer the milk until its reduces to a thick but poring consistency. This is called Rabri. Add rose essence at last.If you want you can add the chopped nuts in this stage.step1
    2. Remove the brown sides of the bread and cut diagonally. I cut one piece into four,though cut into two will do.Fry the bread pieces till golden brown and crisp evenly. Use a shallow and small pan so that you need not use more ghee/oil.step2
    3. Deep frying in low or medium low flame is necessary to get crisp and golden brown colour, other wise will end up in uneven cooking.Prepare a thick sugar syrup by boiling the sugar with little water just to immerse the sugar.step3
    4. Soak the bread pieces as you fry them,just for a minute or until you take the next batch.Arrange the soaked pieces in a plate.step4
    5. Fry the chopped nuts in ghee and add it over the bread pieces(if you have not done that in the first step). Pour the rabri over the arranged bread. Serve chilled or warm,as per your wish, I like it chilled!! But make sure you give some time for the bread to absorb the rabri.

Shahi-tukda-recipe

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Filed Under: DESSERTS, INDIAN DIWALI SWEET RECIPES, SWEETS

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Reader Interactions

Comments

  1. Priti

    March 28, 2011 at 10:07 am

    My my this looks so groerous ….I make a little diff way …liked ur version

    Reply
  2. Sharmilee! :)

    March 28, 2011 at 10:13 am

    Awesome clicks…and yummy shahi tukda! Deep frying sure would be tastier and looks very tempting too

    Reply
  3. Sharmi

    March 28, 2011 at 10:14 am

    awesome pics! I too make them by toasting it.
    I want to keep staring at the pics:)

    Reply
  4. Kitchen Flavours

    March 28, 2011 at 10:15 am

    Looks drool worthy……love the flavor of rose essence…..

    Reply
  5. Chitra

    March 28, 2011 at 10:18 am

    Pics looks gorgeous. i wanted to try this for sen..but worried about the frying part ;)i must try atleast once.clicks made me drool 🙂

    Reply
  6. ♥LOVE2COOK♥

    March 28, 2011 at 10:19 am

    What can I say? This is so delicious…fried bread? WOW, something new to me! 😉

    Reply
  7. Prathima Rao

    March 28, 2011 at 10:22 am

    I love this royal delicacy!!!And the pics sure does justice to this famous sweet treat 🙂 Nice idea to add cornflour btw…I usually hate to wait long for the milk to thicken..
    Prathima Rao
    Prats Corner

    Reply
  8. sowmya's creative saga

    March 28, 2011 at 10:26 am

    i made this too long ago..you have tempted me enough to make it again..yumm

    Reply
  9. Kurinji

    March 28, 2011 at 10:32 am

    Last week i made this, but your clicks tempting me…..
    Kurinjikathambam
    Event : HRH-Puffed Rice

    Reply
  10. Prathibha

    March 28, 2011 at 11:02 am

    Love shahi tukra dear..deep fried bread itself is tasty n the double ka meetha n shahi tukra are double feast..looks yumm

    Reply
  11. jeyashrisuresh

    March 28, 2011 at 11:11 am

    Ooh drooling pictures and fantastic recipe.I tried this once when i tasted it in a restaurent in chennai. But though it tasted nice, it went soggy, now i know where i went wrong.Well explained pictures and tempting me to try again

    Reply
  12. Rekha shoban

    March 28, 2011 at 11:17 am

    tempting pic!!! interesting n new!! superb pic da!

    Reply
  13. Jay

    March 28, 2011 at 11:23 am

    wow…well done dear…rocking clicks again..
    stop over n pick up an award plz..Tasty Appetite

    Reply
  14. Sushma Mallya

    March 28, 2011 at 11:26 am

    They look so delicious Raks…and beautiful clicks as well:)

    Reply
  15. Premalatha Aravindhan

    March 28, 2011 at 11:32 am

    very interesting recipe,never tasted this before…will try this.
    Clicks are awesome…

    Reply
  16. Divya Kudua

    March 28, 2011 at 11:42 am

    Oh Yum..it looks so good Raks!I could dive into that plate and relish it completely!Love the recipe since it doesn't require gallons of milk and ghee!

    Reply
  17. Ramya

    March 28, 2011 at 12:39 pm

    That truly is a royal indulgence…The pictorial cant get any better than this:-)
    I am gona try it this weekend:-)

    Reply
  18. Janu

    March 28, 2011 at 1:12 pm

    Very interesting recipe!! Need to try this out!!

    Reply
  19. Akila

    March 28, 2011 at 1:32 pm

    wow what a yummy tudka… simply superb… last week we went to one restaurant and had the double ka meetha in buffet… loved it and wanna give a try.. now this one i am going to try first…

    Thanks a lot for sharing…

    Reply
  20. Reshmi Mahesh

    March 28, 2011 at 1:33 pm

    Drooling over ur pics….yummy recipe…

    Reply
  21. Kairali sisters

    March 28, 2011 at 1:41 pm

    Oh my my!!I would love to have some of this right now raks, i am going to try this soon..Clicks are just mindblowing..

    Reply
  22. USHA

    March 28, 2011 at 1:44 pm

    Wow…looks delicioud and tempting..love to taste it…

    The thickness of milk and colourful..cripsy bread…everything is perfect.

    Reply
  23. Radhika

    March 28, 2011 at 1:46 pm

    Raji, now you have reminded me of my Mom which she makes and serves as often whenever we crave for sweet. I'm yet to post it anyway. Lovely clicks.

    Reply
  24. Hema Mahen

    March 28, 2011 at 1:54 pm

    Looks awesome and super tempting…

    Reply
  25. Aruna Manikandan

    March 28, 2011 at 2:02 pm

    hmmm….
    looks yummy….
    my daughter loves it

    Nice clicks dear 🙂

    Reply
  26. Smitha

    March 28, 2011 at 2:13 pm

    looks very good…tempting…I make it a little different!…
    Smitha
    Smitha's Spicy Flavors

    Reply
  27. Pavithra

    March 28, 2011 at 2:13 pm

    I looooooooooooove this a lot Raji.. both double ka meeta and shahi tukda both r same, the pictures are just awesome. One tip.. air dry the bread for few hours, deep frying after that will absorb only little oil or ghee. We used to add scramble khoya on the top… The first picture is making me droollllllllll.

    Reply
  28. Hamaree Rasoi

    March 28, 2011 at 2:23 pm

    Wonderful looking sahi tukda dear. Made my mouth water by just looking at it. Excellent pics as well.

    Deepa
    Hamaree Rasoi

    Reply
  29. Suman Singh

    March 28, 2011 at 2:46 pm

    Wow..thats a royal indulgence indeed..simply mouthwatering and very tempting pics!

    Reply
  30. Sanyukta Gour(Bayes)

    March 28, 2011 at 3:31 pm

    Delicious n mouthwatering….shahi tukda my fav n looks really yum…inviting pics as usual
    Sanyukta
    http://creativesanyukta.blogspot.com/

    Reply
  31. sangee vijay

    March 28, 2011 at 3:39 pm

    Simply superb and tempting recipe….wanna give a try…as usual awesome pictures..

    Reply
  32. Paaka Shaale

    March 28, 2011 at 3:47 pm

    Oh wow!!! The shahi tukda looks awesome Raji!!! Just amazing 🙂

    Reply
  33. Suja Sugathan

    March 28, 2011 at 3:54 pm

    Makes me drool..tempting pictures,wonderful

    Reply
  34. Pari

    March 28, 2011 at 4:06 pm

    Love this, the fried and soaked bread tastes good with whipped cream too, try it out sometime.
    FOODELICIOUS

    Reply
  35. Ila

    March 28, 2011 at 4:14 pm

    looks awesome and fabulous 🙂

    Reply
  36. kaveri

    March 28, 2011 at 4:28 pm

    YUMMMMMMMMMMMMY…. My favorite…Mom used to prepare it often when we were young..But I haven't tried my hand at it yet..after looking at your clicks I am surely going to make this verrrrrrry soon..

    Reply
  37. savitha ramesh

    March 28, 2011 at 4:43 pm

    Love the pictures.wow drooling tukdas.Bookmarking it.

    Reply
  38. Mahi

    March 28, 2011 at 4:45 pm

    Rich and yummy desert Raji! 😛 😛

    Reply
  39. SheenaBabu

    March 28, 2011 at 5:05 pm

    looks delicioud and tempting..

    Reply
  40. Shanavi

    March 28, 2011 at 5:07 pm

    Aweeeeeeesome pics..Chance ae illa ponga..It's also in my list , yet to do. I had this from hotel Saravana Bhavan,T – Nagar Branch..U made me remember those days..

    Reply
  41. Sathya Sankar

    March 28, 2011 at 5:08 pm

    Shahi tukda looks mouthwatering, nice recipe with detailed pictures!

    Reply
  42. Vimitha Anand

    March 28, 2011 at 5:31 pm

    Gorgeous looking dessert… Lovely clicks…
    Ooooh that crispy bite of bread with the thick flavored milk would be yummm

    Reply
  43. Now Serving

    March 28, 2011 at 6:28 pm

    would like to have this Right NOW! Just Superb and something I can do rightaway – Love it

    Reply
  44. Priya

    March 28, 2011 at 7:24 pm

    Wat a fabulous dessert, seriously u r killing me with ur beautiful clicks Raji.

    Reply
  45. appu

    March 28, 2011 at 7:57 pm

    Raks kitchen,

    If you could mention how much time it took for the milk to become rabdi and also what Kiind of vessel you used it would be really helpful!

    Reply
  46. swapna

    March 28, 2011 at 8:20 pm

    Delicious and tempting dessert….looks soo good!!

    Reply
  47. PriyaVaasu

    March 28, 2011 at 8:58 pm

    Ohhhhh!!! Raks, u make me crave for something sweet now!!!!this looks sssssoooooooooo Divine!!!

    Reply
  48. divya

    March 28, 2011 at 9:22 pm

    Looks delicious…mouthwatering…thanks for sharing.

    Reply
  49. Swathi

    March 28, 2011 at 9:47 pm

    Delciious shahi tukda Raji. Love the clicks.

    Reply
  50. Nags

    March 29, 2011 at 1:25 am

    Raks that looks delicious! i have been wanting to try this for a while too! 🙂

    Reply
  51. GEETHA ACHAL

    March 29, 2011 at 2:15 am

    கலக்கிட்டிங்க ராஜி…ரொம்ப நல்லா இருக்கு…வீட்டிற்கு வரலாமா..சூப்பர்ப் ரெஸிபி…

    Reply
  52. jayashree

    March 29, 2011 at 3:13 am

    Truly heavenly….awesome clicks..

    Reply
  53. aipi

    March 29, 2011 at 3:44 am

    oh my gosh, I just ate dinner but would love a whole plateful of that 🙂 looks amazing!
    My hubby loves this very much 🙂

    US Masala

    Reply
  54. Smita

    March 29, 2011 at 4:49 am

    lovely and tempting… want to eat rite now so going to make it 🙂

    Reply
  55. jayasree

    March 29, 2011 at 7:57 am

    Mouthwatering pics…Loved the first with those gorgeous props. You have fried the bread evenly brown.

    Reply
  56. lata raja

    March 29, 2011 at 10:45 am

    I love the delicious bread dipped in creamy milk. Your pictures are a treat to the eyes as much as the dish is.

    Reply
  57. sweethome

    March 29, 2011 at 1:29 pm

    I love this dessert and was searching for a perfect recipe. Thanks for posting. I am sure your recipe would always be perfect (Fell in love at first site after your badushas and jangiris:-)

    http://www.southindianhome.blogspot.com

    Reply
  58. Sarah Naveen

    March 29, 2011 at 2:58 pm

    wonderful clicks..looks so perfect and yumm!!!

    Reply
  59. Sanctified Spaces

    March 29, 2011 at 5:02 pm

    Are Wah!Bahut accha!

    Reply
  60. San

    March 29, 2011 at 5:38 pm

    I would n't count calories for this divine dish raji .It's drool worthy dear .Send me some 🙂

    http://sanscurryhouse.blogspot.com

    Reply
  61. Ananda Rajashekar

    March 29, 2011 at 6:02 pm

    this is irresistible and heavenly!

    Reply
  62. Pushpa

    March 29, 2011 at 9:08 pm

    Gorgeous plate of dessert,one of my fav, total bliss.

    Reply
  63. R

    March 29, 2011 at 10:44 pm

    looks awesome! luv the way u have explained it,step by step 🙂

    Reply
  64. Satrupa

    March 29, 2011 at 11:22 pm

    That looks like a sinful dessert ….. delicious !!

    Reply
  65. Sowmya

    March 29, 2011 at 11:39 pm

    This dessert looks so delectable….I just can't stop staring at it!

    Vegetarian Cultural Creatives

    Reply
  66. SpicyTasty

    March 30, 2011 at 3:59 am

    It looks awesome. Nice and detailed pics. I have tasted it once in the local restaurant. This looks wonderful. I am sure gonna try this.

    Reply
  67. Anonymous

    March 30, 2011 at 6:19 am

    Nice clicks.Very appealing dessert.

    Reply
  68. RAKS KITCHEN

    March 30, 2011 at 8:14 am

    Appu,
    I dint note down this time the exact timing,though I can tell you it may take around 10 minutes of time.
    I used my regular milk boiling vessel,royal vkb..

    Reply
  69. sanjeeta kk

    March 30, 2011 at 9:43 am

    Wow! Those cute little triangles are looking so scrumptious…wish I could fly and come for a treat at your house soon, R 🙂

    Reply
  70. Mandira

    March 30, 2011 at 7:54 pm

    amazing picture! I've never tasted this, but now am craving it.

    Reply
  71. Nisha

    March 30, 2011 at 9:24 pm

    Lovely pics ,your pictures have elevated this humble dessert to so a new level

    Reply
  72. NIDHYA

    March 31, 2011 at 3:25 am

    Truly a luscious and decadent dessert..sounds very interesting.

    Aaha Oho

    Reply
  73. Priya's Feast

    March 31, 2011 at 6:50 am

    Shahi tukda is a must dessert in many north indian Muslim marriages…Ur pics made me drool and carving for some now..

    Reply
  74. Cham

    March 31, 2011 at 3:57 pm

    That looks super luxurious ur dessert! I have tasted only once!

    Reply
  75. appu

    April 1, 2011 at 12:46 am

    Raks kitchen,

    Thanks for your reply,never expected a reply looking at this long comment list.

    It took me one hour to thicken the milk,I used the same measure as yours and used cornflour mixed in water of milk,used a milk cooker maybe thats the reason it took so long.I thought I was going to end up making therati pal (milk halwa) but that didnt happen and it came out well in the end.

    Thanks for the recipe and waiting eagerly for the next recipe!

    Reply
  76. Anu Santanu

    April 1, 2011 at 5:23 pm

    Great dessert.. Lovely clicks !!
    Bhalo Khabo

    Reply
  77. Suhaina

    April 5, 2011 at 3:01 am

    i had made it once long time ago…u are making me crave for some more..wonderful recipe and clicks.

    Reply
  78. RAKS KITCHEN

    April 5, 2011 at 4:24 am

    Appu :).. you are right,milk cooker will take time and will not reduce in volume as it uses double boiling method…next time use vessel, the regular direct boiling method and see if it helps ..

    Reply
  79. PoorniSami

    January 30, 2012 at 3:24 pm

    Hey luks simply delicious…..will surely try out nd post my comments soon…..Just one small suggestion,it would be helpful if u add the number of servings to the recipes so that we can add/remove the amount of ingredients in accordance with the number of persons.

    Reply
  80. Nadia Asif

    May 2, 2012 at 1:27 am

    Its a "beautiful" recipe – lovely pictures. I have been making Shahi Tukdas for many years, with a slight variation. The recipe is up on my website: http://www.cukzy.com/shahi-tukra/

    Keep up!!

    Reply
  81. Raksha

    November 4, 2012 at 6:33 am

    I really loved this recipe. Nicely explained and the clicks too look great.

    Reply
  82. paragdiddi

    November 10, 2012 at 2:57 am

    I also make this , when left with extra haldiram rasgula syrup 🙂 and instead of rabri i use milkmaid:)

    Reply
  83. Sowmya

    November 13, 2012 at 7:26 am

    Sooooooooooooooo tempting… Am not a sweet lover, but the way u've displayed the dish is tempting me to taste it.. 🙂

    Reply
  84. sathu

    November 17, 2012 at 7:46 am

    the sugar syrup is just dissolving it or one string consistency.
    sathya rajagopal

    Reply
  85. RAKS KITCHEN

    November 17, 2012 at 7:50 am

    After it starts boiling, boil for 2-3 minutes…

    Reply
  86. luv heals....

    November 18, 2012 at 4:44 pm

    I also make it but in a different way but urs one is definitely better….I love ur recipes….truly speaking I have learnt cooking from ur picturesque recipes…all the best and keep posting more and more varieties 🙂

    Reply
  87. hira mohsin

    September 5, 2013 at 6:42 am

    Looks very delicious I would lyke to try …

    Reply
  88. Thamarai Selvi

    October 24, 2013 at 1:46 pm

    Raks.. Just few hours before saw your blog.. its awesome… my mother in law will say that i dunno to try new sweets varieties.. Now am enough confident that i can too try and impress my family members.. Since am working in IT industry i don't have time to try these things.. but your sweets are less time consuming and giving us confidence to try it 🙂 Love your site !!and your savories 🙂

    Reply
  89. Admin

    November 1, 2013 at 2:18 am

    Hi, How can we store ? In separate ?

    Reply
  90. Raks anand

    November 1, 2013 at 2:25 am

    Individual bowls, cling wrapped or a tray cling wrapped

    Reply
  91. sathya senthil

    November 5, 2013 at 10:57 pm

    hmmm….lovely shahi tukra.Tempting clicks ..Raji.I ate it once when i was working.So have to try it.

    Reply
  92. Daily Meals

    July 29, 2014 at 2:37 am

    Hi! It looks great…

    Reply
  93. sunny

    July 14, 2015 at 10:02 am

    Hi, do you use yellow corn flour or white corn starch to thicken the milk? Can you use milk powder as well?
    Thanks!

    Reply
  94. Raks anand

    July 14, 2015 at 10:08 am

    White corn starch. Milk powder will not thicken the milk as corn flour does. You may need to add more.

    Reply
  95. Zainab Shaheen

    March 28, 2016 at 3:09 am

    Yummy dessert…I made this it came out delicious but my bread became hard where did I go wrong?

    Reply
  96. Raks anand

    March 28, 2016 at 3:14 am

    Once we soak it, it becomes soft right? 🙂

    Reply
  97. Zainab Shaheen

    April 1, 2016 at 10:27 am

    No it did not become soft was hard even after soaking…

    Reply
  98. Zainab Shaheen

    April 1, 2016 at 12:37 pm

    No It did not become soft it was hard even after soaking ..

    Reply
  99. Raks anand

    April 1, 2016 at 12:39 pm

    Try making rabdi little on watery side.

    Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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