Shahi Tukda Recipe – A Royal Mughlai Dessert in 15 Minutes– Shahi Tukda (also spelt Shahi Tukra) is a royal Mughlai dessert made with fried bread slices soaked in sugar syrup, topped with rich rabri (thickened milk), and garnished with dry fruits. This melt-in-your-mouth sweet is often served during festivals like Eid, Diwali, and Ramzan feasts. Best part? You can make it at home in just 15 minutes!
What is Shahi Tukda?
The term “Shahi” means royal, and “Tukda” means a piece. Originating from Hyderabad and Lucknow, Shahi Tukda is a rich and decadent sweet dish that showcases the grandeur of Indian cuisine.
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Essential Ingredients for a Perfect Shahi Tukda Recipe
Bread: White bread is perfect for this shahi tukda. You can use any brand of white, brown, whole wheat, whole grain, multigrain, etc., but other loaves of bread won’t taste that good in this dessert.
You can use leftover bread, but don’t use soft bread. It is because they tend to soak up too much ghee while frying.
Ghee(clarified butter) – You can shallow-fry the bread slices in ghee. You can deep-fry or roast them in ghee.
Milk – For creamy rabri, you should always use full-fat milk. Don’t use skim or low-fat milk will not make creamy rabri.
Sweetener – I have used sweetened condensed milk as a sweetener, but you can also replace it with sugar.
Nuts – I have used chopped almonds, pistachios, and cashews here. You can replace them with your taste.
Flavouring – I have used cardamom, saffron, and rose water for flavouring in Shahi Tukda.
Rabri (a sweet made with reduced milk) or condensed milk (cheat’s option)
How to Make Shahi Tukda
Prepare the Sugar Syrup
Heat 1 cup of sugar with ½ cup of water in a pan.
Add cardamom powder and let it simmer for 5-10 minutes or until the sugar syrup becomes slightly thick but not too thick.
Keep it aside.
You don’t need to check thread consistency here.
Make the Rabri
Boil 2 cups of milk until it reduces to half in another pan.
Stir continuously. Add condensed milk for a creamy texture.
Add saffron and rose water for flavour. Keep it aside to cool.
Fry the Bread
Trim the crust off the bread slices and then cut the bread slices diagonally into triangles.
Fry them in ghee or oil until golden brown and crisp.
Place on absorbent paper to remove excess oil.
Assemble
Dip fried bread in sugar syrup for a few seconds.
Place on a serving plate.
Pour thickened milk (rabri) generously over each slice.
Garnish with dry fruits and serve warm or chilled.
Tips & Suggestions for a Perfect Shahi Tukda Recipe
Expert Tips
- Use day-old bread to avoid sogginess.
- Always fry on medium heat for even crispiness.
- For a lighter version, toast the bread instead of frying.
- Adjust the sweetness to taste.
Variations
- Baked Shahi Tukda – Bake the assembled dessert instead of frying.
- Paneer Rabri Tukda – Use crumbled paneer in the rabri for a richer taste.
- Rose Shahi Tukda – Add rose syrup for a floral twist.
FAQs-Shahi Tukda Recipe
Can I make Shahi Tukda in advance?
Yes! Prepare the rabri and sugar syrup ahead. Assemble before serving.
How to avoid the tukra from being soggy?
Serve the bread immediately after putting rabri over it, or else it will get soggy.
How to make gluten-free Shahi Tukda?
To make gluten-free shahi tukda, you can replace white bread with gluten-free bread and follow the same recipe.
How to make Vegan Shahi Tukda?
To make Vegan Shahi Tukda, substitute dairy with non-dairy milk like coconut or almond milk. Swap ghee with vegan ghee or coconut oil, and condensed milk with coconut condensed milk.
🥣 Storing Suggestions
Refrigeration: Store leftover Shahi Tukda in an airtight container in the refrigerator for up to 2 days.
Separate Storage Tip: For the best texture, store the fried bread slices and rabri separately. Assemble just before serving to maintain the crispness.
Freezing: Not recommended, as the texture of the rabri and fried bread may change upon thawing.
Reheating: Serve cold or reheat the rabri slightly before pouring it over freshly warmed or crisped-up bread in the oven or air fryer.
Serving Suggestions
Serve Shahi Tukda:
- After biryani for a perfect Mughlai meal.
- During festivals like Eid, Diwali, Holi, or family get-togethers.
- As a chilled dessert for summer parties.
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Shahi Tukda | Royal Mughlai Dessert in 15 Minutes
Materials
- For the Sugar Syrup:
- 1 cup sugar
- ½ cup water
- ½ tsp cardamom powder
- For the Rabri:
- 700 ml full-fat milk
- 1/2 cup condensed milk optional, for richness
- Few saffron strands optional
- ½ tsp rose water or kewra essence optional
- For the Bread:
- 4 slices of white bread preferably a day old
- Ghee or oil for frying
- For Garnish:
- 1 tbsp chopped almonds
- 1 tbsp chopped pistachios
- A few rose petals or silver leaf optional
Instructions
- Step 1 – Prepare Sugar Syrup:
- In a saucepan, combine sugar and water.
- Add cardamom powder and boil until reduced to thick and syrupy.(no thread consistency needed).
- Set aside.
- Step 2 – Prepare Rabri:
- Boil full-fat milk in a pan and reduce to half while stirring frequently.
- Add condensed milk, saffron, and rose/kewra essence.
- Simmer for 2–3 more minutes and switch off the flame. Let it cool.
- Step 3 – Fry the Bread:
- Cut the crust off the bread slices, and then cut bread slices diagonally into triangles.
- Deep fry or shallow fry in ghee/oil until golden brown and crispy.
- Place them on tissue paper to absorb excess oil.
- Step 4 – Assemble:
- Dip the fried bread quickly in sugar syrup (just 2–3 seconds).
- Arrange on a serving plate.
- Pour rabri over the slices and garnish with nuts, rose petals, or silver leaf.
- Serve warm or chilled.
Notes
- Use day-old bread for best texture.
- Toast instead of frying for a healthier version.
- Assemble just before serving to maintain the bread’s crispiness.
- Store leftover rabri and fried bread separately in the fridge.
Shahi Tukda is more than just a dessert—it’s a celebration of flavours, textures, and royal heritage. Whether you’re celebrating a festival or simply craving a rich Indian sweet, this quick and easy 15-minute recipe will never disappoint.
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