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shahi tukda recipe

Shahi Tukda Recipe

July 26, 2014 By Priya Shiva 17 Comments

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Shahi Tukda is a royal dessert which means royal bite. This dish has its root from Mughlai cuisine. It is served for special occasions like wedding, festivals like Diwali and made with bread and thickened milk. The royal piece will definitely entice you with its richness of saffron and nuts.

Check out this quick and easy video recipe to make Shahi Tukda:

 

The bread is deep fried in ghee but this time I used Idhayam Mantra groundnut oil to shallow fry the bread. You can serve this Shahi tukda warm but I usually chill the rabri for an hour before serving. Thickened milk is usually poured over the fried bread slices, garnished with nuts and served.  It is so delicious that the whole plate gets over within minutes. I love serving them as individual serving in shot glasses.

 

shahi tukda using idhayam mantra groundnut oil

 

This dish has a history to talk about itself from the Mughal times. Mughals were known about their enticing cuisine because of the spices used in variety of dishes. Biryani is much talked about but there are even desserts which can make us feel royal too. So, sharing detailed recipe to make Shahi Tukda which you can enjoy with your family and friends.

You can also try bread gulab jamun from my blog.

 

shahi tukda recipe
5 from 12 votes
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Shahi Tukda

Course Dessert
Cuisine Indian
Keyword dessert
Prep Time 10 minutes
Cook Time 40 minutes
Servings 4
Author Priya Shiva

Ingredients

  • 4 Bread slices
  • 4 cups Milk
  • 4 tbsp Milk powder
  • 1/2 cup sugar
  • 12 saffron strands
  • 2 Cardamom powder powdered
  • 15 Blanched almonds and pistachios
  • 2-3 tbsp Idhayam Mantra groundnut oil

Instructions

  1. Boil the milk in a heavy bottomed sauce pan on medium heat. Once it starts boiling, reduce the flame and add milk powder and mix well. Let it simmer till it is reduced to 1/2 of the original quantity. Keep stirring.

  2. Once the quantity reduces to half of its original, add 1/4 cup of sugar, saffron and stir well until the sugar is dissolved.

  3. Simmer for few more minutes and keep stirring. Remove from the flame, add cardamom powder and allow it to cool down completely. Refrigerate for an hour.

  4. Boil 1/4 cup sugar and 1/2 of water in a pan till sugar gets dissolved and simmer it for few more minutes. Let it reach one string consistency. Remove from the flame and let it cool down.

  5. Trim the sides of the bread, divide it into 4 equal triangles and keep it ready.

  6. Add 2 tbsp Idhayam Mantra groundnut oil in a frying pan and shallow fry the bread pieces till they turn brown and crispy on both sides.

  7. Soak the fried bread slices in the prepared sugar syrup for a minute.

  8. Pour the prepared rabri (thickened milk) in shot glasses, garnish with blanched almonds and pistachios. Place the bread triangles on the top and serve.

3.5.3208

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Related

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Filed Under: Pudding Recipes, Sweet and Desserts Tagged With: Desserts, diwali sweets, navratri sweets, Pudding, Shahi Tukda

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Comments

  1. Kurinji says

    July 26, 2014 at 8:38 am

    5 stars
    Looks delicious…..advance wishes for your blog anniversary!!!

    Reply
  2. Hadia says

    July 26, 2014 at 10:17 am

    5 stars
    Priya. I love your recipe. I am; pretty sure that the saffron and cardamom gave the dessert a further depth

    Reply
  3. imelda guanzon says

    July 26, 2014 at 12:20 pm

    5 stars
    Wow! I love it! I've been looking forward for more recipe from you 😉

    Reply
  4. Kurinji says

    July 26, 2014 at 8:39 am

    Looks delicious….advance wishes for your blog anniversary!!!

    Reply
  5. lisa leblanc says

    July 26, 2014 at 3:51 pm

    5 stars
    This recipe looks good, never tried it, but I just may and happy wishes on your blog anniversary.

    Reply
  6. Eliza Lincy says

    July 26, 2014 at 1:14 pm

    Wishes for your blog anniversary. Keep going Priya… Im just drooling over this yummy Shahi Thukda.

    Reply
  7. Shweta Agrawal says

    July 26, 2014 at 2:24 pm

    Wishes for your blog anniversary. shai tudka looks aweeeeesome

    Reply
  8. beena stephen says

    July 26, 2014 at 5:58 pm

    Delicious sweet. Happy blog anniversary

    Reply
  9. Celebrity VIP Lounge says

    July 26, 2014 at 9:41 pm

    That looks so delicious! I'm hungry now. Congrats on your blog anniversary. Amber N

    Reply
  10. HeiLin (Heidy McCallum) says

    July 30, 2014 at 7:31 am

    5 stars
    Happy Blog Anniversary! This dessert looks remarkable! I have not had a chance to try Shahi Tukda and had no idea that it was originally a pakistani dessert ! I learn something new each time I visit.

    Reply
  11. Janelle Shank says

    July 30, 2014 at 12:51 pm

    Wow, shahi tukda-I have never heard of this, but I would love to try it. And happy almost blog anniversary!

    Reply
  12. Nicole Neverman says

    July 30, 2014 at 9:13 pm

    5 stars
    Happy blog anniversary Priya! One recipe every single day?! WOW!! I am incredibly impressed by that commitment. You are just amazing! This dessert looks and sounds absolutely wonderful. I especially love how simple it looks to put together. I don't get to use saffron much so I am excited to try it in this dessert!

    Reply
  13. Sandra Shaffer says

    July 31, 2014 at 5:43 am

    Glad to learn about this popular Shahi Tukda. I'm really anxious to try this dessert! It looks so simple and tasty.

    Reply
  14. Aunt Bee says

    August 1, 2014 at 3:23 am

    This dessert looks amazing. I LOVE ghee! Happy anniversary!

    Reply
  15. Shobana Vijay says

    August 9, 2014 at 11:27 am

    Simple and yummy dessret..

    Reply
  16. kavita srinivas says

    September 19, 2014 at 3:28 pm

    looks amazing………….

    Reply

Trackbacks

  1. Rose Jalebi Recipe - PRIYA KITCHENETTE says:
    February 19, 2021 at 11:38 pm

    […] to the jalebis. You can serve them with some chilled rabdi and it will taste even more delicious. Click here to check out the recipe for Rabdi. So, Check out the detailed recipe and video to make it and share […]

    Reply

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My name is Priya Shiva and I’m the author, photographer, recipe writer and editor of this blog. I am a poet and a hard core foodie. Read More…



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