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
