Shahi Tukra Recipe (Shahi Tukray with Rabri)

Shahi Tukra, also known as Shahi Tukray or Shahi Tukda, It is made with fried bread slices dipped in aromatic sugar syrup and topped with thickened milk called rabri. The name “Shahi” means royal, and this dessert accurately exists up to its name with its rich taste and festive appeal.

Shahi Tukray is a traditional Mughlai dessert enjoyed in Pakistan, India, and Bangladesh. It is commonly served at weddings, Eid, and family gatherings, this dish is an indulgent treat with a simple method.

Ingredients

For Bread

• 6 white bread slices (edges removed, cut into triangles)
• 3-4 tbsp ghee (for frying)

For Sugar Syrup

• 1 cup sugar
• 3/4 cup of water
• 3-4 green cardamom pods
• Few saffron strands (optional, for aroma)
• 1 tsp rose water (optional)

For Rabri

• 1 liter full-fat milk
• 1/4 cup sugar (adjust to taste)
• 1/2 tsp cardamom powder
• 2 tbsp condensed milk (optional, for creaminess)
• 1 tbsp chopped almonds & pistachios

Instructions

1. Prepare Rabri
   • In a heavy pan, boil milk and simmer until it reduces to 1/3 of its volume. Stir often to prevent burning and collect the malai (cream layer) on the sides, adding it back into the milk.
   • Now add sugar, cardamom, and condensed milk (optional). Cook until thick and creamy. Set aside to cool.
2. Make Sugar Syrup
   • For sugar syrup, heat sugar and water in a saucepan. Add cardamom pods and saffron.
   • Boil it for 6-7 minutes until slightly sticky but watery. Turn off the heat and add rose water.
3. Fry the Bread
   • Take bread slices and cut into triangles. Then heat ghee in a pan and shallow fry bread until golden brown and crisp.
   • Drain it on paper towel. You can also bake bread by brushing with ghee and bake at 180°C until crisp.
4. Assemble Shahi Tukra
   • Quickly dip fried bread slices into room temperature sugar syrup (do not soak too long).
   • Arrange on a serving dish.
   • Pour prepared rabri generously over the bread slices.
   • Finally, garnish it with chopped pistachios and almonds.

Serving Suggestions

• You can serve it warm or chilled depending on preference.
• It can be best served fresh, as bread may become soggy if stored for a long time.
• It can be paired with biryani or festive meals for a royal dessert treat.

Variations

• Quick Shahi Tukra: Use condensed + evaporated milk instead of traditional rabri.

FAQs

Q1: What is the difference between Shahi Tukra and Double Ka Meetha?
A: Both are almost similar in ingredients, but Shahi Tukra is usually topped with rabri, and in Double Ka Meetha that is a Hyderabadi dessert made with bread soaked directly in milk.

Q2: Can I make it ahead of time?
A: Yes, you can prepare the rabri and syrup a day before. Leave the bread for the last 2 hours before serving. Fry the bread and assemble just before serving for best texture.

Q3: Can I bake the bread instead of frying?
A: Yes, You can bake. Baking with ghee makes it lighter while keeping it crispy.

Shahi Tukra Recipe (Shahi Tukray with Rabri)

Course: DessertCuisine: South AsianDifficulty: Medium

Servings

6

servings

Prep time

10

minutes

Cooking time

40

minutes

Calories

420

kcal

Ingredients

• For Bread

• 6 white bread slices (edges removed, cut into triangles)

• 3-4 tbsp ghee (for frying)

• For Sugar Syrup

• 1 cup sugar

• 3/4 cup of water

• 3-4 green cardamom pods

• Few saffron strands (optional, for aroma)

• 1 tsp rose water (optional)

• For Rabri

• 1 liter full-fat milk

• 1/4 cup sugar (adjust to taste)

• 1/2 tsp cardamom powder

• 2 tbsp condensed milk (optional, for creaminess)

• 1 tbsp chopped almonds & pistachios

Directions

• Prepare Rabri
  In a heavy pan, boil milk and simmer until it reduces to 1/3 of its volume. Stir often to prevent burning and collect the malai (cream layer) on the sides, adding it back into the milk.
  Now add sugar, cardamom, and condensed milk (optional). Cook until thick and creamy. Set aside to cool.
• Make Sugar Syrup
  For sugar syrup, heat sugar and water in a saucepan. Add cardamom pods and saffron.
  Boil it for 6-7 minutes until slightly sticky but watery. Turn off the heat and add rose water.
• Fry the Bread
  Take bread slices and cut into triangles. Then heat ghee in a pan and shallow fry bread until golden brown and crisp.
  Drain it on paper towel. You can also bake bread by brushing with ghee and bake at 180°C until crisp.
• Assemble Shahi Tukra
  Quickly dip fried bread slices into room temperature sugar syrup (do not soak too long).
  Arrange on a serving dish.
  Pour prepared rabri generously over the bread slices.
  Finally, garnish it with chopped pistachios and almonds.

Notes

• It can be paired with biryani or festive meals for a royal dessert treat.