Shahi Tukda
Fried bread slices layered with rich saffron-cardamom rabri, a Mughlai-heritage dessert popular in Delhi during festive meals.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 390 kcal
Equipment
- •Frying pan
- •Heavy pot for rabri
Nutrition
Per serving, approximate
- Calories
- 390 kcal
- fat
- 20 g
- carbs
- 42 g
- fibre
- 1 g
- protein
- 9 g
- calories
- 390 kcal
Instructions
- 1
Boil milk in a heavy pot. Simmer and stir often until it reduces by half to make rabri (thick sweetened milk).
- 2
Add sugar, saffron milk and cardamom powder. Simmer until the mixture turns thick and creamy.
- 3
Cut the bread slices diagonally into triangles.
- 4
Heat ghee (clarified butter) in a pan. Fry the bread triangles until crisp and golden on both sides.
- 5
Arrange the fried bread pieces on a serving plate.
- 6
Pour plenty of warm thickened rabri over the fried bread.
- 7
Top with chopped pistachios and silver varq (edible silver leaf).
- 8
Chill briefly in the fridge or serve warm, as you prefer.
Chef's tips
Fry the bread until deeply golden so it stays crisp even after soaking up the rabri.
Ingredient substitutions
- rabri → sweetened condensed milk thinned with cream for a quicker version
Storage
Refrigerate assembled dessert up to a day; best consumed fresh.
Reheating
Not typically reheated; served chilled or at room temperature.
Common mistakes to avoid
- •Adding rabri too far in advance, which makes the bread soggy instead of pleasantly soft.
Serving suggestions
Cooked Shahi Tukda?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Delhi
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
