DESSERT
Shahi Tukda
A rich and indulgent Mughlai dessert made with crispy fried bread soaked in saffron-infused milk and topped with crunchy nuts. Perfect for festive occasions and special family gatherings.
- Prep Time 10-15 min
- Cook Time 30 mins
- Serves 4-5
- Difficulty Hard
Method
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Trim the edges of the bread slices and cut each slice diagonally into triangles.
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Heat ghee or oil over medium heat and fry the bread until crisp and golden brown. Set aside.
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In a saucepan, bring the milk to a boil, then simmer while stirring occasionally until it reduces by about one-third.
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Add sugar, cardamom powder, saffron strands, and condensed milk, then cook until the mixture becomes slightly thick and creamy.
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Arrange the fried bread slices on a serving dish.
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Pour the warm rabri evenly over the bread, ensuring each piece is lightly soaked while remaining slightly crisp.
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Garnish generously with chopped pistachios, almonds, silver leaf, and dried rose petals.
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Refrigerate for 30–60 minutes or serve slightly warm for the best flavor.
Chef Tips
- Fry the bread until deep golden to maintain its crispness after adding the rabri.
- Pour the rabri just before serving if you prefer a crisp texture, or let it rest longer for a softer, richer dessert.
