A Bready Dessert – Shahi Tukda
- Total Time: 45 minutes
- Yield: 4-8 servings 1x
Description
Shahi Tukda is a rich and creamy Indian dessert featuring fried bread soaked in a saffron-infused milk sauce, garnished with nuts and optional silver leaf.
Ingredients
- 500 ml full cream milk
- 100 ml condensed milk (e.g., Amul Milkmaid)
- 1/4 cup (60 ml) sugar
- A pinch of saffron strands
- 4 slices of brown bread, cut into triangles
- Ghee (clarified butter) for frying
- Chopped nuts (e.g., almonds, pistachios) for garnish
- Silver leaf (optional, for garnish)
Instructions
- Bring the milk to a boil in a heavy-bottomed pan. Reduce the heat and let it simmer, stirring frequently, until it reduces to 3/4 of its original quantity.
- Add the condensed milk and sugar to the reduced milk. Stir continuously until the sugar dissolves completely. Add a pinch of saffron strands and mix well. Set aside.
- In a separate pan, heat ghee over medium heat. Fry the bread triangles until they are golden brown and crispy on both sides. Remove and drain on paper towels to remove excess ghee.
- Arrange the fried bread slices on a serving dish. Pour the prepared milk mixture over the bread, ensuring each piece is well soaked.
- Garnish with chopped nuts and, if desired, a layer of silver leaf for a traditional touch. Serve warm or chilled.
Notes
- Use full cream milk for a richer taste.
- Brown bread adds a nutty flavor, but white bread can be used for a softer texture.
- Store leftovers in the refrigerator for up to 2 days.
- Reheat gently before serving.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20
- Sodium: 150
- Fat: 10
- Carbohydrates: 35
- Fiber: 1
- Protein: 6
- Cholesterol: 25
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Frequently Asked Questions
What is shahi tukda?
Shahi tukda is a classic Indian bread-based dessert: slices of bread are fried in ghee (clarified butter) until golden and crisp, then soaked in a rich milk mixture of reduced full cream milk, condensed milk, sugar, and saffron, and garnished with chopped almonds and pistachios and optionally silver leaf.
Does the type of bread matter — brown or white?
The notes say brown bread adds a nutty flavor while white bread gives a softer texture. This recipe uses 4 slices of brown bread cut into triangles, fried in ghee until golden, which provides a nuttier contrast to the sweet, saffron-infused milk.
Should I serve shahi tukda warm or chilled?
Either works — the instructions say to serve warm or chilled. The notes also mention leftovers can be refrigerated for up to 2 days and reheated gently before serving. 
