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Shahi Tukda

A rich and crisp dessert prepared with toasted /fried bread drizzled with thickened milk, flavored with green cardamom powder and garnished silver leaf, raisins,slivered pistachio nuts , almonds ,rose petals and saffron.

Preparation Time: 15 minutes.
Cooking Time: 01 to 1 ½ hour.
Refrigeration time- 01 hour.
Servings: 04.

Ingredients and Quantity:

Bread, crust removed- 08 slices

Clarified Butter- 60 gm. / as required to fry the bread

Mildly sweetened warm milk / sugar syrup- 150 ml. / as required for dipping the fried bread.

For the Rabri:
Full cream milk- 05 cups
Sugar- ½ cup
Pistachio nuts, blanched, peeled and chopped-10 gm.
Almonds, blanched, peeled and chopped- 10 gm.

For the Flavoring:

Green Cardamom powder- ¼ th tsp.

For the Garnishing:

Silver Leaf -01 sheet
Saffron, broiled- 01 gm.

Raisins-15 gm.

Pistachio nuts, blanched, peeled and slivered-10 gm.

Almonds, blanched, peeled and slivered-10 gm.

Rose petals, dried and edible- 08 nos.


For the Rabri:
In a heavy bottomed pan, add milk, bring to a boil.
Add the sugar and cardamom powder and simmer over low flame / heat.
Do not stir too often, as a layer of cream should form over it.
After the layer is formed, keep pushing it away from the sides towards the centre with the help of a wooden spatula
Keep stirring the milk below it gently to avoid scorching / burning.
Repeat the process till 1/3 rd of the volume of milk is left.
The wider the vessel and the richer the milk, the faster it will thicken.
When done, the colour changes to a beige-cream / off white, and the cream that was pushed aside, collects in layers. Add the chopped nuts.
Remove from the flame.
Let it cool. Transfer to a glass bowl.

Refrigerate to chill for at least 01 hour.

For the Shahi Tukda:c

Cut the bread slices into neat triangles. Shallow fry in clarified butter. Place on an absorbent paper to remove excess of clarified butter.

For the Serving:

Dip the fried Bread, in sugar syrup / mildly sweetened warm milk for 05 -08 minutes.

Place on the serving plate, pour the Rabri over the fried bread.

Serve chilled garnished with broiled Saffron , Silver leaf, Raisins, Slivered Pistachio Nuts and Almonds and dried edible rose petals.

Chef Tips:
1. Make sure that the milk does not burn as, then it is next to impossible to rectify the burnt milk.
2. You may add a few drops of kewra essence or natural screw pine essence or Rose water when the Rabri is done.

3.You may use brown bread or multi grain bread, as per your preference.

4.When Custard Apple is in Season, add the whisked pulp of custard apple to the rabri and refrigerate it before pouring it over the fried bread.





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