Shahi Tukda
An authentic dessert recipe from Delhi, India — with exact measurements and step-by-step instructions.
The Story Behind the Dish
Shahi Tukda is a treasured dessert dish from Delhi, India — a reflection of the region's ingredients, climate, and culinary traditions passed down through generations.
Ingredients
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Make rabri: bring milk to boil in a wide, heavy pan. Reduce heat and simmer, stirring frequently, until milk reduces to one-third its volume and thickens. Add sugar, saffron, cardamom, kewra, and rose water. Stir well. Cool slightly.
Remove crusts from bread slices. Cut each slice diagonally into two triangles.
Heat ghee in a shallow pan. Fry bread triangles until deep golden and crispy on both sides.
Drain on paper towels.
Make a simple sugar syrup: dissolve 100g sugar in 100 ml water and bring to one-string consistency.
Dip each fried bread piece briefly in warm sugar syrup to coat lightly.
Arrange the bread pieces on a serving dish.
Pour warm rabri generously over the fried bread.
Garnish with slivered pistachios and almonds.
Serve warm or chilled — both are delicious.
Cook
45 mins
Serves
4 servings
Level
Medium