Shahi Tukra: A Royal & Rich Dessert You Can Make With Ease.

A very good day to all, as my space here has taken a new face and identity I think I really should treat you all with a Royal and Rich recipe.

Shahi tukra(Shahi tukda, both names are seen to be used) is as royal as the name sounds. Its a rich dessert that can accompany a heavy indian lunch like biriyani or a dinner like naan and butter chicken to add in the guilt. It can also be eaten as such for a guilt laden breakfast or a snack… In short its a scrumptious yet simple but rich dessert you can cook up in a matter of minutes with most ingredients being commonly available at home. This dessert as it can be served warm is a great option for short notice guests as there is no need to refrigerate unlike most other desserts. The rabri/cream can also be made ahead and kept in fridge which makes it a easy to whip up dessert.

Below are the ingredients that you will need for preparing Shahi Tukra.

Ingredients Needed:

  • White Bread: 8-10 Slices
  • Ghee

For Rabri/Cream:

  • Milk: 1 Liter
  • Sugar: 4 tbsp
  • Saffron strands – A few
  • Cardamom – 3 pods

For Sugar Syrup

  • Sugar:1/2 C
  • Water: 1/4 C

For garnishing: Nuts of your choice like Sliced pistachios, almonds, cashews.


1. In a saucepan pour in the milk then add in the saffron,sugar and the
slit cardamom pods. Let it boil on medium heat with intermittent stirring until the volume is reduced to half and is thickened to a creamy pour-able consistency.The Rabri is all ready now. Don’t forget to remove the cardamom pods.

2. Cut each slice of bread into four squares.Deep fry these bread pieces in ghee until golden brown and crispy.

3. In the same ghee you can also slightly fry the nuts and drain.

4. Prepare the sugar syrup by boiling the sugar and water till it reaches to the one string consistency stage.(or for easy reference when you see the sugar syrup is thicker and coats the back of a spoon dipped in it).Let it cool.

5. Dip and drain the fried pieces of bread in the sugar syrup and arrange it in the serving dish.

6. Pour the rabri over the bread pieces and sprinkle the nuts generously.

7. This can be served warm as well as cold.

  • To reduce the calories and fat,bread can be toasted with little or no ghee with a little compromise to the taste.
  • Also dipping in sugar syrup can be skipped but the bread pieces will be soggy.The sugar syrup helps the bread to remain intact and crispy in the Rabri.
  • Cardamom powder can be used instead of the pods but ensure freshly powdered is used for the original rich flavor.
  • The milk should be removed from heat once its thickened to pale yellowish color and is still pour-able.If not it can reach a stage when the Rabri when warm will seem pour able but cools down to form a thick lump of cream.
  • The side of the bread can be trimmed if the looks doesn’t please you or you are just toasting the bread.If deep fried you wont notice the sides much to your sight as well as to your taste.
  • Brown bread can also be substituted but you wont get that golden color while fried.In the pictures I have used brown bread as we usually have only brown bread at hand.
  • Bread can be cut in triangles or left as the slice itself.But I tend to cut into four pieces for two reasons.One frying is easier with small pieces as more number fits in the pan as a single batch.Secondly, while serving and eating the small pieces being bites size makes it easier to serve as well as eat.


    1. I love this sweet. I have a easier version – "Microwave shahi tukre". No sugar syrup or rabdi; Can you guess how it is made? ,;)

    2. yes it is delicious but I think its a bit too sweet for breakfast. But you know I can have it anytime a day as I have a sweettooth. If you have , you too can.?

    3. This looks sinfully delicious! I've only had this once, when an auntie brought it to my house for dessert,and remember it being so tasty. Lovely pictures, mA.

    4. Wa alaikkumassalam…
      Thank you for stopping by..Appreciate you sweet comments.
      I think both the names shahi tukda and double ka meetha is interchangeably used for this dish. But as far as I know Double ka meetha requires an extra step of baking, by which the bread can double in size.This is where the names come from 'double'.

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