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Shahi tukda recipe | Shahi tukra recipe

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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

Reader Interactions

Comments

  8. Prathima Rao

    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

  12. jeyashrisuresh

    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

  20. Akila

    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

  24. Radhika

    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

  28. Pavithra

    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

  37. kaveri

    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

  41. Shanavi

    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

  46. appu

    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

  52. GEETHA ACHAL

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

    Reply

  76. appu

    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

  79. RAKS KITCHEN

    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

  80. PoorniSami

    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

  87. luv heals....

    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

  89. Thamarai Selvi

    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

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