Shahi Tukda, often referred to as the “royal dessert,” is a rich and indulgent treat that hails from the kitchens of Mughal India. This decadent dish features crispy, golden-fried bread slices soaked in sugar syrup and generously topped with creamy rabri (thickened milk) infused with aromatic cardamom and saffron. Garnished with nuts like almonds and pistachios, Shahi Tukda is a delightful fusion of textures and flavors, making it a perfect dessert for festive occasions or special celebrations. Its regal taste and exquisite presentation truly live up to its name, meaning “royal piece.”
Easy Shahi Thukda
4
servings10
minutes15
minutesIndulge in the royal flavors of Shahi Tukda, a decadent Mughal dessert with crispy bread slices, creamy rabri, and aromatic spices. Fit for special occasions!
Ingredients
Suji Toast (any brand) – 4 pieces
Sugar – 1/4 cup
Water – 1/4 cup
Cardamom Powder – a pinch
Saffron – few strands
Milk – 1 cup
Mixed nuts – cashew, almond, pista chopped – 1 tablespoons
Directions
- Combine sugar and water, then bring to a boil. Let it simmer for five to ten minutes on low heat. Remove from heat and set aside. (I utilized the leftover jeera from making gulab jamun).
- Heat the milk to boiling, then lower the heat and let it simmer for a few more minutes. Stir in cardamom powder and saffron.
- Dip the suji toasts in the jeera syrup for three to four minutes. Remove them and place on a plate. Top with chopped nuts and drizzle with the spiced milk. Chill in the refrigerator for one to two hours before serving.
Looks yummy!!!!! And it sounds so easy. Great idea to use the suji toast and avoid all the oil/ghee as bread usually tends to soak alot of oil when fried.
Hi Sukanya,
Thank you for visiting. Yes, as you rightly said without oil or ghee, we can make this and it tastes good too.
mouth watering recepie….
Looks delicious. Nice recipe.
Thank you Swathi.
you are a wonderfull cook. great recipes
Thank you for your nice comments Uday.
what is this jeera
Hi,
Jeera is the "Sugar syrup".
The dish came out really well. Thanx for the recipe. I made little improvements to it. I boiled the milk for little longer time and tosted the rusk with few drops of ghee. We had a good low fat dessert today. Thank you once again for the idea. It tasted like rasamalai (comments by my husband).
Hi Supreetha,
It is a good idea to toast it with ghee. Thank you for sharing this information.
Hi aunty
I need to soak the toast in jeera while it is hot only na.
Lalita
Not necessarily the jeera (sugar syrup) should be hot. You can soak it in warm or cold jeera too.
HELLO AUNTY
can we able to make this with semolina toast
Hi Anuradha,
Yes. We can make it. However, the taste will be slightly different.
Okay
Fantabalus
Easy , tasty, recpie
Tasty , easy recpie
Easy and consumes less time