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Shahi Tukda is a classic Mughlai dessert that lives up to its name, meaning "Royal Piece." Made with crispy fried bread soaked in aromatic sugar syrup and topped with rich, creamy rabri, this indulgent sweet is perfect for festivals, family gatherings, and special celebrations. Its luxurious flavors of saffron, cardamom, and nuts make it a favorite across India.
Preparation Details
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Servings: 4–6
Ingredients
For the Bread
6 white bread slices
½ cup ghee (for frying)
For the Sugar Syrup
1 cup sugar
½ cup water
4 green cardamoms, lightly crushed
A few saffron strands
½ teaspoon rose water (optional)
For the Rabri
1 litre full-fat milk
3 tablespoons sugar
¼ teaspoon cardamom powder
A few saffron strands soaked in warm milk
2 tablespoons chopped almonds
2 tablespoons chopped pistachios
For Garnishing
Chopped almonds
Chopped pistachios
Dried rose petals
Silver leaf (optional)
How to Make Shahi Tukda
Step 1: Prepare the Rabri
Heat the milk in a heavy-bottomed pan.
Simmer on low heat until it reduces to about half.
Stir occasionally to prevent sticking.
Add sugar, saffron milk, and cardamom powder.
Mix well and cook for another 5 minutes.
Stir in chopped almonds and pistachios.
Remove from heat and let it cool.
Step 2: Make the Sugar Syrup
Combine sugar and water in a saucepan.
Bring to a boil.
Add crushed cardamom and saffron strands.
Simmer for 5–6 minutes until slightly sticky.
Add rose water and switch off the heat.
Step 3: Fry the Bread
Trim the edges of the bread slices.
Cut each slice diagonally into triangles.
Heat ghee in a frying pan.
Fry the bread until golden brown and crispy.
Drain excess ghee on paper towels.
Step 4: Assemble the Dessert
Dip each fried bread slice into the warm sugar syrup for 10–15 seconds.
Arrange the slices on a serving plate.
Pour chilled rabri generously over the bread.
Garnish with almonds, pistachios, saffron strands, dried rose petals, and silver leaf.
Serving Suggestions
Serve chilled for the best taste.
Enjoy as a festive dessert during Eid, Diwali, Holi, weddings, or family celebrations.
Pair with kulfi or vanilla ice cream for an extra-special treat.
Pro Tips
Use full-fat milk for thick, creamy rabri.
Fry the bread until crisp so it holds its texture.
Avoid soaking the bread in syrup for too long.
Prepare the rabri in advance for richer flavor.
Source :- Oh Women
