Step-by-step guide to making quick, delicious Shahi Tukra with milk and fresh mawa crumbles. Perfect creamy instant sweet dish for festivals and special occasions!
Shahi tukda, having its roots in Mughlai cuisine, is a rich and creamy royal dessert made up of bread, condensed milk or cream, dry fruits, along with khoya or powdered milk,
It is particularly prepared during the festive month of Ramzan and on Eid,
It is particularly prepared during the festive month of Ramzan and on Eid,
Shahi Tukda is a royal dessert made by deep-frying bread and then drizzling it with thick, luscious rabdi. This delightful treat is not only one of the best desserts but also easy to make. Here’s how to prepare Shahi Tukda at home.
Pakistani cuisine offers a wide variety of dessert options. You can continually create new varieties, and there will always be more to explore. However, one of the most noteworthy desserts in Pakistan is Shahi Tukda.
My Latest Video: Shahi Tukda Recipe:
Interestingly, despite it being a royal dessert, you would be pleased to know that it is, in totality, a simple dish to pull off. Hence, I have often made and served it at festivals as well as parties.
These days, many people try the Shahi Tukda Recipe with condensed milk or with milkmaid, which is really fine. However, in the earlier days, it was made by frying the bread slices in pure ghee and topping them with reduced milk or rabdi.
Especially relevant is the fact that you can keep the bread pieces ready and assemble them just when your guests arrive. That way, they wouldn’t go all soggy. It is as simple to make and serve.
My grandmother used to prepare it on special occasions
But I thought, why don’t we make it without any occasion? So, the main ingredients are bread, cream, and khoya. I used homemade khoya; you can use store-bought if available easily in your area. Here I will tell you step-by-step photos you must follow. So, let’s begin with step-by-step photos....
Tips to make the Best Shahi Tukda:
- To prepare shahi tukda, use slices of stale bakery bread
- Use fresh milk instead of tetra-pack milk
- If you have any health issues, you can skip the cream
- Instead of white sugar, you can use brown sugar as well
- Frying bread slices in Desi ghee will bring out the real taste of Mughlai cuisine
- While frying the bread, be very careful. It burns in a second. So make sure the ghee is not too hot, and fry the bread slices on medium-low heat until they are golden brown.
- The sugar syrup should not be too thick. Just let the sugar melt, then cook the syrup for 5-6 minutes on low heat.
- The rabdi to top shahi tukda should be of a flowing consistency but not too thin.
- If you like crunchy shahi toast, dip the bread in syrup for just 5-10 seconds. If you like it soft, dip for 15-20 seconds.
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To prepare shahi tukda, first cut the bread slices in half to a rectangular shape or as the desired shape, and set them aside...
Boil the fresh milk properly.
Coarsely chop the almonds and pistachios, and chop the coconut into slices.
Note: prepare homemade khoya according to my recipe, or can be used store-bought
Note: prepare homemade khoya according to my recipe, or can be used store-bought
Add sugar and water in a saucepan/pot, cook the sugar syrup till it starts bubbling, then add food color. Stir to mix well, and further cook until the syrup thickens, then add kewra essence.
Heat the ghee in a frying pan, turning the flame to low, then place bread slices in medium-hot oil/ghee; shallow fry each side for 2 minutes or until nice golden color.
Repeat the same process with all remaining slices; shift to another dish.
Heat up the milk by adding green cardamom powder, and keep stirring on low-medium heat.
When the milk is thickened, reduce the heat to low; now put khoya and cream in the milk.
Keep stirring until khoya and cream dissolve. Turn off the flame.
Now add sugar syrup to the prepared milk mixture.
Set all the fried bread slices on thedish..
Now start to pour the mixture over the bread slices. Right after sprinkling khoya
Then garnish it with dry fruits. Shahi Tukda is done now; keep it in the fridge for an hour.
Now ready to serve
Shahi Tukda is a rich and creamy royal dessert, made up of bread, condensed milk or cream, and dry fruits with khoya or powdered milk.
Ingredients:
- 8 large bread slices
- 750 g of fresh milk
- As required, ghee/desi ghee for frying
- 1/6 tsp green cardamom powder
Ingredients for Sugar Syrup:
- 1 cup of sugar or to taste
- 1/8 tsp orange food color
- 3-5 drops of kewra essence
- of water
Ingredients for Garnishing:
- 1 tbsp, chpped almonalmondssp, chopped pistachio
- ½ tbsp thinly sliced
- 200g homemade khoya
- 100g tetra cream/fresh cream
How to make Shahi Tukda?
- In a saucepan, put sugar and water and allow cooking till it turns into a thick consistency.
- Once the sugar syrup is thickened, add orange color and mix well
- Cook the sugar syrup for 5 minutes on low-medium flame till bubbles appear on top of the surface. Turn off the flame, add kewra essence, and keep aside
- Heat the ghee in a frying pan or wok, then place bread slices in medium-hot oil/ghee
- Fry each side for 2 minutes on low-medium heat, then flip them and shallow fry the other side for another 2 minutes till you get a nice golden brown color
- Both sides should be crispy and golden brown crust
- Repeat the same process with all remaining slices
- Place the boiled milk on the gas and add green cardamom
- Stir to mix well and bring the milk to a boil
- Cook the milk on a low-medium flame
- Keep stirring until the milk starts to thicken
- Reduce the heat to low and put half the khoya and cream in the milk
- Stir to combine well
- Note: keep remaining khoya for garnishing
- Once the khoya and cream are dissolved in milk, remove them from the stove
- Now add sugar syrup to the milk mixture
- Stir to mix well; keep aside
- Set all the fried bread slices in the serving dish, better
- I will prefer to use a large microwave baking dish if you have one because your bread slices won’t break after soaking in the milk mixture, and easily you can take them out of the dish
- I didn’t have this is the reason I used another deep serving dish anyhow
- Now pour the milk mixture over the bread slices
- Make sure you are pouring milk evenly
- Now garnish it with remaining khoya and dry fruits
- If you are going to serve it before the guests, you can use edible silver paper(Chandi ka ork); it will look very tempting, and many other people will rave to have it
- Now Shahi Tukda is done; keep it in the refrigerator for an hour
- Ready to serve
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