Shahi Tukda, a regal dessert with roots in Mughlai cuisine, is a true indulgence. Translating to “Royal Piece,” this decadent dish is essentially a bread pudding elevated with rich flavors of saffron, cardamom, and nuts. Traditionally, it’s made by deep-frying bread slices until golden, soaking them in a sugar syrup, and then drenching them in rabri – a thick, creamy milk reduction. The dessert is often garnished with slivers of almonds, pistachios, and a touch of saffron, adding to its royal appeal. The dish is believed to have been created to use up leftover bread, but it soon became a beloved delicacy fit for royalty due to its irresistible combination of crispy, syrup-soaked bread and the creamy, luxurious rabri.
The crispy bread contrasts beautifully with the velvety rabri, while the sweetness of the syrup complements the subtle aroma of cardamom and saffron. It’s a dessert that has been loved for centuries, often gracing tables during festivals, weddings, and other celebrations. The essence of Shahi Tukda remains rooted in its ability to offer a perfect harmony of crispy, creamy, and sweet flavors. It’s a dessert that captures the elegance of the past while continuing to delight taste buds today.
WHAT YOU’LL LOVE ABOUT THIS
- Perfect Texture Contrast
- Rich, Royal Flavors
- Visually Stunning
- Simple Ingredients, Grand Result
- Fusion Possibilities
INGREDIENTS USED IN MAKING THE BEST SHAHI TUKDA
BREAD
The base of Shahi Tukda is bread, typically white bread, which is transformed into a golden, crispy treat. Traditionally, slices of day-old bread are preferred, as they fry up better and hold their shape without becoming too soggy. The bread is cut into triangles or squares and fried in ghee until crisp and golden brown. Some modern versions opt for toasting or shallow frying to reduce the richness while still delivering the necessary texture. The fried bread acts as a sponge, soaking up the sugar syrup while staying crisp on the outside, giving Shahi Tukda its signature texture. For this recipe, I have used this white bread but you can use any according to your dietary preferances.
SUGAR SYRUP
The sugar syrup in Shahi Tukda is more than just sweetness; it’s a delicately flavored syrup infused with aromatics like saffron and cardamom, which give the dessert its royal touch. Made by boiling sugar and water together, this syrup is lightly flavored with ground cardamom, which adds a warm, floral note. Saffron strands, soaked in the syrup, lend a beautiful golden hue and a subtle richness. The bread is soaked in this syrup briefly, allowing it to absorb the sweetness and flavors without losing its crispness, creating a perfect balance of flavor and texture.
RABDI
Rabri is the star of the dish, adding creamy decadence to the dessert. It’s made by slowly reducing full-fat milk until it thickens and becomes rich and creamy, concentrating its flavors. The milk is simmered over low heat, giving it a luscious, grainy texture. Sugar is added to sweeten it, and saffron and cardamom enhance the flavor profile, making the rabri fragrant and luxurious. When poured generously over the sugar-soaked bread, the rabri elevates the Shahi Tukda into an indulgent, melt-in-the-mouth experience.
EQUIPMENTS USED IN MAKING THE BEST SHAHI TUKDA
Not a lot of equipment is required to make this Shahi Tukda. However, a few kitchen staples that should always be there in the kitchen are mentioned below.
Measuring Cups and Measuring Spoons are the first thing that anybody who in cooking or baking needs. The right quantities will help in the desired outcome so these two things are a must.
I have used kadhai to fry bread slices.
A saucepan to make rabdi and sugar syrup.
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TIPS TO MAKE THE BEST SHAHI TUKDA
- Slightly stale bread works best for Shahi Tukda as it absorbs less oil during frying and holds its shape better when soaked in syrup. Fresh bread can turn mushy, so letting the bread dry out a bit is ideal.
- Frying the bread slices in ghee instead of oil gives Shahi Tukda its authentic, rich flavor. Ensure the ghee is hot before frying, and fry on medium heat to avoid burning. Shallow frying can also be an option if you want to reduce the amount of ghee used.
- After frying, briefly soak the bread slices in the sugar syrup to ensure they absorb the flavors without becoming soggy. A quick dip in warm syrup is enough. Let the excess syrup drip off before layering with rabri.
- Slow-cook the milk for rabri over low heat to get a rich, thick texture. Stir continuously to prevent burning, and scrape off the cream that forms on the sides to mix it back into the rabri.
- You can make the rabri and sugar syrup in advance to save time. Just warm them slightly before assembling the dessert.
- Shahi Tukda is best served immediately after assembling, while the bread is still crisp and the rabri is warm. If left for too long, the bread can lose its crunch, so prepare it close to serving time for the best texture.
- Sugar syrup
- 1 cup sugar
- 1 cup water
- 4-5 kesar strands
- ¼ tsp elaichi powder
- Rabdi
- 3 cups full fat milk
- 6 tbsp sugar
- 4-5 kesar strands
- ½ tsp elaichi powder
- ½ cup chopped dry fruits
- 4 bread slices
- Ghee for frying
- Start by making the sugar syrup- in a saucepan over medium heat, combine water and sugar. Bring it to a boil, then add saffron strands and cardamom powder. Cook until it reaches a one-string consistency, then remove from heat.
- For the rabdi, heat full-fat milk with saffron and cardamom in a heavy-bottomed saucepan over medium heat. Let it simmer, stirring occasionally to prevent burning, until the milk reduces by half. Add sugar and chopped dry fruits, and cook for another 2 minutes. Once the milk has thickened, remove from heat.
- Cut the bread slices diagonally into equal triangles. Fry them in ghee until golden brown and crisp.
- Briefly dip the fried bread triangles into the sugar syrup, ensuring they absorb some syrup but don’t become soggy.
- Spread the rabdi on a plate, arrange the syrup-dipped bread on top, and garnish with chopped pistachios, silver leaf, and rose petals.
If you like my Shahi Tukda recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!
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