Shahi tukda

Shahi Tukda

Table of Contents


Shahi Tukda is a delicious classic royal dessert that is made with bread, ghee, milk, sugar and some dry fruits. Its very rich and festive.

This is a Hyderabadi delight made during Ramadan, Eid, Diwali. Believe me, its a treat to your taste buds.

Shahi tukda

If you like Shahi Tukda, you may even like Gajar Halwa.

What is Shahi Tukda?

Shahi means “Royal” and tukda means “piece”. So if you try to translate it literally it means royal piece of dessert.

In this recipe, the sides of bread are chopped off and then the bread is sliced into half diagonally. As per traditional method, this triangular shaped breads are deep-fried.

Instead of deep-frying, the triangular shaped breads can even be toasted on a pan in ghee/butter.  I have toasted them while making this Shahi Tukda.

These toasted bread slices are then soaked in sugar syrup and transferred to the serving plate. After this, a generous amount of a creamy saffron milk named as rabdi is poured over these sugar coated bread slices that are sitting in the serving plate.

How many steps are involved in preparing Shahi Tukda?

This recipe is a four step process. Although it sounds lengthy or time consuming, its not.

#1: Toasting/Deep-Frying of Bread

#2: Preparing sugar syrup

#3: Making Rabdi

#4: Assembling the Shahi Tukda

If you wish, you can skip step 2 completely and directly pour rabdi over toasted bread pieces for shahi tukda.

So I have divided this recipe into same four sections.


Preparation Time: 10 minutes

Cooking Time: 20 minutes

Overall Time: 30 minutes

Serving: 2 people


Toasting/Deep-Frying Of Bread

-White bread, 4 slices

-2 to 3 tbsp of Ghee/Butter

Preparing Sugar Syrup

-1/4 cup sugar

– 1.5 cup of water

-Pinch of saffron

-3 to 4 cardamom, optional

Making Rabdi

-4 cups of whole milk

-3.5 tbsp of condensed milk

-1/4 cup of sugar

-1/4 tbsp of cardamom powder

-2 tbsp of crushed almonds

-2 tbsp of crushed pistachios

Toasting/Deep-Frying Of Bread

I have used white bread in this recipe. You can use any bread.

Step 1: Remove the sides of the bread and then slice it into half diagonally.

Bread sliced into triangular shapes

Step 2: Heat pan and then apply ghee/butter on the pan. Place these bread slices and toast them from both sides.

Roast Bread slices in ghee for shahi tukda

Repeat the procedure to toast other bread pieces. Once done, keep it aside.

Preparing Sugar Syrup

Step 3: Add 1/4  cup of sugar to a utensil.

Add sugar to a utensil

Step 4: Add 1/5 cups of water and a pinch of saffron.

Add water and saffron for making sugar syrup

Step 5: Boil it for 15 minutes.

Preparing sugar syrup for shahi tukda

After 15 minutes, switch off the flame and keep it aside. Let it cool.

Making Rabdi

Step 6: Add 4 cups of whole milk in a utensil.

Milk in a pan

Step 7: Bring it to boil once. After that, reduce the flame to medium and let it simmer.

Boil once

Step 8: Add 3.5 tbsp of condensed milk. Stir it and let it simmer.

Add condensed milk to milk

Step 9: Add crushed cardamom powder, saffron, crushed almonds, crushed pistachios.

Add dry fruits saffron cardamom powder to milk

Step 10: Add 1/4th cup of sugar. Mix everything well.  Let it simmer for 15 to 20 minutes.

After 15-20 minutes, switch off the flame. Transfer it to a bowl and let it cool.

Rabdi is ready for shahi tukda

Assembling Shahi Tukda

Keep the toasted bread pieces, sugar syrup and rabdi together at one place and start assembling it.

All stuff at one place for assembling shahi tukda

Step 11: Pour some rabdi in a serving plate.

Rabdi in a serving plate

Step 12: The toasted triangular bread slices  are dipped in warm sugar syrup for 3-5 seconds and then transferred to serving plate.

Place bread pieces dipped in sugar syrup in serving plate

Step 13: Now pour a generous amount of Rabdi over the sugar coated bread pieces.

Your Shahi Tukda is ready to serve. 🙂

Shahi tukda is ready


1.Make sure the bread is not burnt while toasting. Toast it on medium flame.

2.Sugar syrup should neither be too thick nor too thin. While dipping bread pieces into sugar syrup, make sure its not hot. It should be warm.

3.The rabdi should have flowing consistency but not too runny.

4.Rabdi can be prepared quickly by using condensed milk. Even ready-made milkmaid can be used instead of condensed milk. Both these options are easily available in Indian store.

Do give it a try and let me now how it tasted. If you like the recipe, do share it.

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