📝 About This Recipe
Originating from the royal kitchens of the Mughal Empire, Shahi Tukda is a decadent Indian bread pudding that translates literally to 'Royal Piece.' This exquisite dessert features crisp, ghee-fried bread soaked in a fragrant saffron syrup and smothered in a thick, luscious layer of reduced cardamom-infused milk known as Rabri. It is the ultimate celebratory treat for Diwali, offering a perfect harmony of crunchy and creamy textures flavored with the world's most precious spices.
🥗 Ingredients
The Rabri (Thickened Milk)
- 1 liter Full-fat whole milk (high fat content is essential for creaminess)
- 1/4 cup Sugar
- 1/2 teaspoon Green cardamom powder (freshly ground preferred)
- 10-12 pieces Saffron strands (soaked in a tablespoon of warm milk)
The Sugar Syrup (Chashni)
- 1/2 cup Sugar
- 1/2 cup Water
- 1/2 teaspoon Rose water (culinary grade)
The Bread Base
- 6 pieces White bread slices (stale bread works best; crusts removed)
- 1/2 cup Ghee (Clarified butter) (for shallow frying)
Garnish
- 1 tablespoon Almonds (blanched and slivered)
- 1 tablespoon Pistachios (slivered)
- 1 teaspoon Dried rose petals (edible)
- 1 sheet Silver leaf (Chandi ka Warq) (optional for a royal look)
👨🍳 Instructions
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1
Start by preparing the Rabri. Pour the whole milk into a large, heavy-bottomed pan and bring to a boil over medium-high heat.
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2
Once boiling, reduce the heat to low-medium. Simmer the milk, stirring frequently and scraping the cream (malai) from the sides and bottom of the pan back into the milk.
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3
Continue reducing the milk for about 30-35 minutes until it reaches one-third of its original volume and becomes thick and grainy.
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4
Stir in 1/4 cup sugar, cardamom powder, and the saffron-infused milk. Simmer for another 5 minutes, then remove from heat and set aside to cool to room temperature.
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5
While the milk reduces, prepare the sugar syrup by combining 1/2 cup sugar and 1/2 cup water in a small saucepan. Bring to a boil until the sugar dissolves completely.
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6
Simmer the syrup for 3-4 minutes until it becomes slightly sticky (half-thread consistency). Stir in the rose water and turn off the heat.
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7
Prepare the bread by trimming off the crusts of the white bread slices. Cut each slice diagonally into two triangles.
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8
Heat the ghee in a wide, flat skillet over medium heat. Ensure the ghee is hot but not smoking.
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9
Fry the bread triangles in batches until they are deep golden brown and crisp on both sides. This should take about 1-2 minutes per side.
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10
Drain the fried bread on paper towels briefly to remove excess ghee, but keep them warm.
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11
Dip each fried bread triangle into the warm sugar syrup for about 15-20 seconds. Ensure they are coated but don't leave them in too long or they will turn soggy.
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12
Arrange the syrup-soaked bread triangles on a serving platter in a single layer or slightly overlapping.
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13
Generously pour the prepared Rabri over the center of the bread triangles, leaving the edges slightly exposed to maintain their crunch.
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14
Garnish with slivered almonds, pistachios, dried rose petals, and the silver leaf if using.
💡 Chef's Tips
For the best texture, use bread that is a day or two old as it absorbs less ghee and stays crispier. Never replace ghee with oil; the nutty aroma of ghee is what defines the authentic Shahi Tukda flavor. If you are in a hurry, you can thicken the milk faster by adding 2 tablespoons of milk powder or condensed milk (adjust sugar accordingly). Always ensure the sugar syrup is warm, not cold, when dipping the bread to ensure even absorption. Scraping the sides of the pan during the Rabri process is the secret to getting those delicious 'malai' bits in the sauce.
🍽️ Serving Suggestions
Serve warm immediately after assembly to enjoy the contrast between the hot, crispy bread and the cool, creamy Rabri. Pair with a hot cup of Masala Chai to balance the intense sweetness of the dessert. For a modern twist, serve individual portions in martini glasses with a sprinkle of crushed fennel seeds. This dish also pairs beautifully with a side of savory snacks like spicy Namak Pare or Samosas during Diwali festivities.