Shahi Tukda Recipe Indian Bread Pudding Whiskaffair

on Feb 27, 2023, Updated Oct 06, 2023 Here are some more Indian dessert recipes you may like: Atta Halwa, Basundi, Besan Halwa, Puran Poli, and Lauki Halwa. My dad needed a sweet after every meal. Mom used to make sure there was some mithai in the fridge all the time. But once in a while, it used to get over, and on those days, Mom used to whip a basic version of shahi Tukda quickly. She fried bread on one stove and made sugar syrup on the other. The syrup-soaked bread was topped with some fresh Malai—Tada, an amazing dessert ready in under 10 minutes. This is my earliest memory of Shahi Tukda.

About Shahi Tukda

Shahi means royal, and tukda means piece. Shahi Tukda (Shahi Tukra) is a royal dessert perfect for serving kings and queens. This Indian bread pudding is made by deep-frying the bread slices in ghee and then soaking them in flavored sugar syrup. These fried bread pieces are topped with thick Rabdi and slivered dry fruits. Shahi Tukra is very popular in the Hyderabadi and Awadhi cuisine. It is an excellent dessert for festivals like Ramadan (Iftar), Eid, Holi, and Diwali. There is another version of this dessert called Double Ka Meetha. It is very similar to Shahi Tukra except that it is baked after assembling. I read a lovely article on the history of Shahi Tukra dessert, and I would like you all fans of this sweet to read it too. It gives in-depth facts about the history of this dessert. Read it Here.

Serving Suggestions

Shahi Tukray is perfect for any festive occasion, get-together, or wedding. Do not use whole wheat bread or any other grain bread to make this recipe, as it will not give an authentic taste to the dish. Try to use fresh bread as the dry bread crumbles a lot while frying and the crumbs burn in the ghee and stick to the next batches. Fry the bread pieces in ghee only. Frying them in oil takes away from the authentic taste.

For The Sugar Syrup

To make the sugar syrup, you will need water, granulated white sugar, and green cardamom pods (hari elaichi).

For The Rabdi Topping

To make the topping, you will need whole milk (full-fat milk), saffron strands, white granulated sugar, and rose water. Heat 1 cup of ghee in a shallow pan over medium heat. When the ghee is hot, add a few slices of bread and deep fry from both sides until golden brown. I like to use a tong to hold the bread slices while frying. Fry all the bread similarly. Transfer the fried bread slices to a plate and set them aside. When it comes to a boil, reduce the heat to medium-low. Add 15-20 saffron strands and mix well. Cook the rabdi until it is reduced to half (approximately 20-25 minutes), stirring frequently. Scrape the sides of the pan using a silicone spatula at regular intervals and add the solidified milk back to the pan. Scrape the bottom of the pan frequently to prevent the milk from scorching at the bottom of the pan. Once the milk is reduced to half, add ¼ cup sugar and cook for another 10-12 minutes until the rabdi is thickened to a custard-like consistency. Add rose syrup and mix well. Remove the pan from the heat and set aside. Cook for 8-10 minutes, stirring a few times in between. Remove the pan from the heat. Keep them on the serving plate. Top with 2-3 tablespoon of rabdi. Garnish with almonds and pistachios slivers, and dried rose petals. Serve immediately. Ensure the ghee is not too hot. Fry the bread slices on medium heat until golden brown. The sugar syrup should not be too thick. The rabdi to top shahi tukda should have flowing consistency but not be too thin. I like my shahi toast a little crisp, but many people like it soft. So try it for yourself, see which texture you want the most, and then soak the bread in sugar syrup accordingly. If you like crispier bread like I do, soaking it in sugar syrup for 5-10 before assembling is perfect. But if you want a softer version, soak the bread for 15-20 seconds. Also, ensure the syrup is warm when you soak your bread in it. The rabdi can be hot or chilled before topping on the shahi tukra. Garnish the shahi tukra with slivered nuts and dried rose petals. You can also put some silver or gold leaf (varak) over them to make them extra indulgent.

Storage Suggestions

You can deep fry the bread, make the rabdi and sugar syrup, and store all these separately in airtight containers for 3-4 days in the refrigerator. When ready to serve, heat the syrup, dunk the fried bread, and top it with chilled rabdi. You can also heat the rabdi if you wish to. The assembled shahi tukda doesn’t keep well for long as the bread turns soggy.