Shahi Tukda is a popular traditional Indian dessert that achieved fame in the royal kitchen during the Mughal period. A straightforward yet rich recipe for Shahi Tukda is prepared by deep frying all pieces of crispy bread in sugar syrup and garnishing it with rabri and sweetened condensed milk. The Shahi Tukda recipe starts with slices of bread deep-frying until they turn brown and start turning golden. Now, bread crumbs are deep-fried in sugar syrup with saffron, so the bread is very soft and fragrant. The rabri is prepared by heating full-fat milk and thickening it. This is then enriched with cardamom, saffron, and a hint of rose essence to add an aromatic touch. Slivers of almonds and pistachios can also be added to further the richness of the dessert. Bread slices are placed on a plate and liberally drizzled with the creamy rabri. Every bite will surely combine crispiness, softness, and creaminess. Shahi Tukda is quite suitable for festivals or special occasions like Eid and Diwali if you plan to serve this as part of family gatherings. It can be enjoyed warm or chilled, according to your choice. Although the preparation is simple, the flavours are lavish and indulgent, providing a regal taste in every bite. Whether you happen to be a new dessert lover from India or want to remake a favourite traditional dessert, the recipe of Shahi Tukda is a must-try among those who enjoy sweet, warm, comforting treats.

• 4 bread slices
• 5 tbsp milk
• ⅓ cup sugar
• Ghee
• Pistachios
• 1 tsp corn flour
• 6 strands saffron

• Begin to boil 1 litre of full-fat milk in a heavy-bottomed pan.
• Stir the milk constantly so that it doesn't stick to the bottom or form a skin on top.
• Once it starts boiling, reduce the heat and let it simmer gently. As the milk cooks down, pour in the soaked saffron along with three tablespoons of warm milk.
• This will add a deep flavour to the milk and give it that appetizing golden-yellow colour.
• Add one tablespoon of corn flour dissolved in 2 tablespoons of milk slowly to the simmering milk.
• Mix well without any lumps. The reason you dissolve it in milk is to help thicken it into a smooth consistency for a creamy texture.
• Let this simmer till the milk is reduced by half, almost thick but pourable. This will take about 20-25 minutes. Occasionally stir to prevent burning.
• add a spoonful of rose essence for an aromatic flavour when it attains the desired consistency. You can even add chopped nuts at this point, but you can also add it just before serving.
• Remove the pan from the heat and let the rabri cool down. Meanwhile, slice the bread.
• To get a soft and uniform texture, remove the brown edges of the bread.
• Cut each slice diagonally into two or four triangles, depending on your choice. The smaller the pieces are, the easier they get to fry evenly. Put enough ghee (or oil) in a shallow pan to fry the bread slices. You will need only a little ghee for the bread pieces.
• Fry the pieces in batches at low or medium-low flame. In this way, slow frying will ensure that the bread does not soak too much oil while turning brown and crispy.
• Fry each piece until it is crispy on both sides and golden. Once you have fried, put the fried bread on a paper towel so excess oil can be drained.
• Once the bread is fried, begin by preparing sugar syrup. In a separate pan, dissolve 1 cup sugar and 1/2 cup water. Heat to the boil. Stir occasionally to dissolve the sugar completely.
• Cook the syrup on medium heat till it thickens. At this point, you don't have to get that string consistency but a thick syrup that coats the back of a spoon. When ready, extinguish the flame.
• Once you've fried each batch of bread, immerse the pieces in the prepared sugar syrup.
• Allow them to steep for about a minute or until they absorb the syrup and soften slightly. Please do not take them out too long, as it makes the bread soggy. Toss the soaked pieces onto a serving plate as you remove them from the syrup. If you haven't yet added nuts to rabri, fry chopped nuts in a bit of ghee till golden.
• Fry nuts, then sprinkle on the prepared bread slices. Now pour prepared rabri over the moist bread pieces. Every piece should be well coated with this thick, creamy mixture.
• The rabbi will permeate the bread, which makes it soft and flavoured.
• Store the Shahi Tukda for some time so that it absorbs all the rabri.
• This dessert can also be served chilled or warm, whichever you fancy.
• Most people like it chilled because the flavours just come together marvellously. However, it tastes equally delicious when served warm.
• Once made, your Shahi Tukda is the ultimate royal treatment of the occasion, or if you crave something sweet.