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    Home » Recipes » Dessert recipes

    Shahi tukda recipe | Shahi tukra recipe

    Updated on October 24, 2019 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

    Recipe card

    shahi tukda recipe
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    5 from 1 vote

    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 minutes
    Cook Time 45 minutes minutes
    Servings 4
    Cup measurements

    Ingredients

    • 4 Bread slices
    • ½ liter Milk
    • ⅓ cup Sugar
    • Ghee / oil - For deep frying
    • 2 tablespoon Nuts Pistachios Chopped
    • 1 teaspoon Corn flour
    • 6 strands Saffron
    • 3 drops Rose essence
    Prevent your screen from going dark

    Instructions

    • Boil milk and add saffron soaked in 3 tablespoon of warm milk and the corn flour mixed in 2 tablespoon 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.
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    Shahi tukda method:

      1. Boil milk and add saffron soaked in 3 tablespoon of warm milk and the corn flour mixed in 2 tablespoon 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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    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 01, 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 01, 2011 at 5:23 pm

      Great dessert.. Lovely clicks !!
      Bhalo Khabo

      Reply
    77. Suhaina

      April 05, 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 05, 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 02, 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 04, 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 05, 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 01, 2013 at 2:18 am

      Hi, How can we store ? In separate ?

      Reply
    90. Raks anand

      November 01, 2013 at 2:25 am

      Individual bowls, cling wrapped or a tray cling wrapped

      Reply
    91. sathya senthil

      November 05, 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 01, 2016 at 10:27 am

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

      Reply
    98. Zainab Shaheen

      April 01, 2016 at 12:37 pm

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

      Reply
    99. Raks anand

      April 01, 2016 at 12:39 pm

      Try making rabdi little on watery side.

      Reply

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    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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