Shahi Tukda

Golden brown toasts sunken in cardamom and rose flavoured syrup. The word Shahi means royal and Tukda means piece. This dessert is considered to be rich and royal since it is served with rabdi (evaporated and thickened milk) and nuts. I have replaced the rabdi with double cream and used it just to garnish the bread pieces.

Time: 30 minutes


Serves: 4

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  1. 8 bread slices
  2. 3/4 cup sugar
  3. oil for deep-frying
  4. 1 tablespoon finely chopped pistachios
  5. 5-7 strands of saffron (kesar)
  6. 1 teaspoon rose-water


  1. Heat 1 cup of water in a deep broad pan. Add sugar and simmer on low heat for 7-8 minutes to make sugar syrup. Add saffron strands and rose-water to the sugar syrup. Stir well and keep it aside.
  2. Cut the bread slices into rounds (circular pieces) using a cookie cutter or a small bowl with sharp edges.
  3. Heat oil in a pan for deep-frying. Deep-fry the bread rounds till golden brown. Drain the deep-fried bread rounds on a kitchen towel and soak in the sugar syrup for 3-4 minutes.
  4. Arrange the sugar-syrup soaked bread rounds neatly in a serving dish.
  5. Refrigerate for an hour.
  6. Serve chilled garnished with double cream, pistachios and saffron.

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