Shahi Tukda

About Shahi Tukda

Shahi Tukda is a rich, royal and popular dessert from the Mughlai Cuisine. It is made of ghee fried bread slices that are soaked in rose & cardamom scented sugar syrup which are topped with fragrant, creamy, sweetened, thickened milk (a.k.a rabdi) that is flavored with exotic saffron. This decadent sweet is garnished with nuts like almonds, pistachios, cashews and sometimes even edible silver leaf (varak). Give your guests the royal treatment with this unparalleled Indian sweet of Shahi Tukra. Shahi tukda is a Mughlai dessert made with ghee fried bread, thickened sweetened milk, saffron and nuts. Shahi is a Persian word meaning Royal and tukda or tukra is a hindi & urdu term meaning a piece. Shahi tukda literally translates to a royal piece of dessert. This delicious dessert is the star at most iftar gatherings, parties & celebrations. It is served as an after meal dessert.

Shahi tukda is much similar to the hyderabadi double ka meeta. Traditionally shahi tukda is made by deep frying bread pieces in ghee until golden and crisp. Then they are dipped in sugar syrup.

To finish off, a generous amount of thickened creamy saffron milk known as Rabri is poured over them. Lastly shahi tukda is topped with mawa & roasted nuts like cashews, almonds and pistachios. Shahi Tukda: A Luscious Dessert Fit for Royalty

Shahi Tukda, a sumptuous Indian dessert, is the epitome of indulgence and opulence. This exquisite delicacy, whose name translates to “royal piece” or “royal bite,” lives up to its regal title in both flavor and presentation.Shahi Tukda is a visual delight, with its components meticulously arranged to please the eye. It typically consists of golden-brown, fried bread slices, elegantly placed in a single layer on a serving platter. These bread slices exude an inviting, crispy texture that promises a satisfying crunch in every bite. On top of this crispy foundation lies a luxurious layer of creamy rabri (thickened sweetened milk) that glistens with saffron’s golden hues. The dessert is adorned with a crown of slivered almonds, pistachios, and cashews, adding a delightful contrast of colors and textures. A hint of rose water delicately perfumes the air, promising a fragrant and indulgent experience.

Shahi Tukda is more than just a dessert; it embodies the rich culinary heritage of India. It has historical roots, dating back to the Mughal era, where it was served to royalty and nobility during lavish feasts. Today, it remains an integral part of Indian cuisine, often prepared during festivals, weddings, and special occasions to symbolize celebration and festivity. In every aspect, Shahi Tukda embodies decadence and luxury. From its regal name to its stunning appearance and captivating flavor, this dessert is a true testament to the artistry of Indian sweets. Enjoying a bite of Shahi Tukda is like taking a gastronomic journey through India’s royal past, where every mouthful is a celebration of the country’s rich culinary traditions. Whether served at a grand banquet or savored in the comfort of your home, Shahi Tukda is a sweet treasure that brings a taste of royalty to your dessert table.

Ingredients

• Brown bread 8 slices
• Milk 1 cup
• Khoya / mawa, glrlated 1 cup
• Sweetened condensed milk 200 gms
• Green cardamom powder 1 tsp
• Saffron strands, mixed with1 tbsp warm milk 1 pinch
• Almonds, blanched, peeled and chopped ½ cup
• Pistachios, blanched, peeled and chopped ½ cup
• Satay sticks 6

How to Make Shahi Tukda (Stepwise Photos)

1. Take 1 cup grated khoya in a large bowl.
   
2.  Add 1 tsp raisins
   
3. Add 3 tbsps castor sugar.
   
4. Add 2 tbsps silvered almonds
   
5. Next add ½  tsp  green cardamom powder.
   
6. Then add 2 tbsps blanced and peeled pistachios
   
7. Add 2 tbsps silvered cashewnuts and mix well.
   
8. Trim the sides of bread slices.
   
9. Now roll the bread slice with a rolling pin to flatten them.
   
10. Place a portion of the khoya mixture on one end of each slice
    
11. Brush sugar syrup on the edges.
    
12. Roll it tightly and press the edges to seal. Flatten it slightly and set aside.
    
13. Heat sufficient ghee in a non-stick shallow pan.
    
14. Place the stuffed bread rolls in it.
    
15. Shallow-fry, turning sides, till golden brown and crisp on both sides.
    
16. Drain them and immerse them in sugar syrup.
    
17. Spread some rabdi on a serving plate evenly.
    
18. Place the stuffed bread rolls on it, drizzle a little rabdi on top.
    
19. Garnish with silver varq, and sprinkle almonds, cashewnuts, pistachios and saffron strands and serve immediately.
    

Method

1. Toast 4 brown bread slices in the grill mode of microwave oven.
2. Preheat oven to 180º C.
3. Pour milk in a large mixing bowl, add half the mawa and mix well. Add half the condensed milk and whisk well.
4. Add cardamom powder and whisk well.
5. Arrange remaining 4 brown bread slices in a rectangular baking dish and pour the milk mixture over it. Keep the dish in the preheated oven and bake for 10-15 minutes.
6. Take out the bread slices which were kept in the microwave for toasting and place them on the chopping board. Cut each slice into 4 equal pieces.
7. Add saffron milk to almonds and mix well.
8. Brush the toasted bread pieces with remaining condensed milk. Arrange the almond pieces on the top end of these bread pieces. Arrange remaining mawa in the center and the pistachio pieces at the bottom end of these bread pieces.
9. Insert a satay stick into one corner of each bread piece so that they look like flags.
10. Take the shahi tukda dish out of the oven. Insert the satay sticks all around and serve.

Additional Tips and Tricks

1. Serving Suggestion : Garnish with silver varq, and sprinkle almonds, cashewnuts, pistachios and saffron strands and serve immediately..

About chef

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps