Shahi Tukda | How to make Shahi Tukda

By Rina Khanchandani  |  1st Oct 2015  |  
4.5 from 2 reviews Rate It!
  • Shahi Tukda, How to make Shahi Tukda
  • Prep Time


  • Cook Time


  • Serves





Video for key ingredients

  • How to make Khoya

About Shahi Tukda Recipe

The royal desert

    Shahi Tukda

    Ingredients to make Shahi Tukda

    • 4 slices white bread here I used( brown bread)
    • 2 ½ cups Full Fat Milk 1/4 cup Sweet Condensed Milk
    • 1/2 cup Sweet Condensed Milk
    • 1 tablespoon sugar
    • 4 5 saffron strands (kesar)
    • 2 tablespoons Khoya (mawa) or Milk Powder
    • 1/4 teaspoon cardamom (Elaichi) Powder
    • 2-3 tablespoons Ghee (clarified butter) for shallow frying
    • 1/2 tablespoon chopped pistachio 1/2 tablespoon chopped Almo

    How to make Shahi Tukda

    1. Mix milk, sweet condensed milk, sugar and saffron strands in a thick-bottomed pan and bring it to boil on medium flame.
    2. When it starts to boil, reduce flame to low and boil until mixture turns thick and reduces to around 1½ cups, for around 10-15 minutes. Stir occasionally in between to prevent sticking.
    3. Add grated mawa and cardamom powder and mix well.
    4. Turn off heat and let rabadi (thickened milk mixture) cool at room temperature.
    5. Remove sides of bread slices and cut each slice into triangles
    6. Brush bread triangle with ghee on both sides. Heat a non-stick pan or tava and shallow fry them until bottom surface turns crispy and golden brown on low flame.
    7. Arrange crisp fried bread pieces in layer on serving plate. Pour prepared rabadi over it.
    8. Garnish with pistachios, c and almonds. Serve it hot or place it in refrigerator for 20 minutes before serving. Yummy shahi tukra is ready to serve.

    Reviews for Shahi Tukda (2)

    Rajini Ashoka year ago

    I made it and everyone at home relished it... Simply amazing...

    Monika Jain3 years ago

    yummy and tastiy