Shahi Tukda : A Royal Indulgence from the Mughal Era

By Saloni Yadav Jan 27, 20250

“A Dessert That Whispers Royalty and Celebration”

Shahi Tukda is a dessert that provides a special eating experience to bring people back to royal Indian dining traditions. Through its Mughal origins, this dessert brings regal opulence that celebrates royal festivities. Shahi Tukda grabs your heart with crispy fried bread following aromatic sugar syrup leading to elegant rabri sitting atop.

You are about to join me for an experiential exploration of Shahi Tukda that will treat your kitchen just like an imperial Mughal court.

Ingredients :

For the Bread:

4 slices of white bread (cut into triangles)
2–3 tablespoons of ghee (for frying)

For the Sugar Syrup:

1 cup sugar
½ cup water
2-3 green cardamom pods (crushed)
A pinch of saffron

For the Rabri :

1 liter full-fat milk
3-4 tablespoons sugar
A pinch of saffron soaked in warm milk
¼ teaspoon cardamom powder
2-3 tablespoons chopped nuts (almonds, pistachios, and cashews)

For Garnish:

Rose petals
Edible silver leaf

The Royal Process:

Step 1: Prepare the Rabri:

Heat milk in a heavy-bottomed pan and bring it to a boil. Reduce the flame to low, and let it simmer.

Keep stirring and scraping the sides to incorporate the malai (cream) into the milk.

Once the milk reduces to about a third, add sugar, cardamom powder, saffron milk, and chopped nuts.

Let it simmer for another 5–7 minutes until the milk is creamy and rich.

Turn off the heat and let it cool.

Step 2: Fry the Bread:

Take a frying pan and heat ghee over medium flame.
Shallow fry the bread slices until they’re golden brown and crisp on both sides. Remove and set aside.

Step 3: Make the Sugar Syrup:

Mix sugar with water in a pan. Heat the mixture until both sugar and water are completely absorbed together into a thin single-string texture.
Crush cardamom pods and saffron into powder to add aromatic flavor.

Step 4: Assemble the Shahi Tukda:

Shape your fresh bread pieces by dipping them into a bowl of warm sugar solution then spread the finished creation onto a presentation plate.
Unfold the generous pour of rabri over the sweetened bread mixture. Let it drown every spot while wrapping itself around all edges.

Step 5: Garnish and Serve:

For a majestic touch, blend chopped nuts with rose petals.
Your edible silver leaf demands this moment for its celebration.

Tips for Perfection:

Using old but crisp bread pieces will result in superior toppings while stopping the dessert from becoming soggy.
Making rabri depends on patience throughout the whole preparation process. Long cooking time results in richer flavor but produces a better final result.
Although optional both saffron and rose water enhance the fragrance of the dessert when added to the dessert mix.

Nutrition Values :

(per 100g of edible portion)

Nutrients & Energy	Values	Units
Energy	342	Kcal
Total Fat	18.1	g
Saturated Fat	7	g
Cholesterol	21.3	mg
Sodium	34.2	mg
Total Carbohydrates	36.4	g
Dietary Fiber	0	g
Sugars	20.4	g
Protein	7.9	g

Vitamins

Vitamins	Values	Units
Vitamin A	303.8	mcg
Vitamin C	1.5	mg
Vitamin B1 (Thiamine)	0.1	mg
Vitamin B2 (Riboflavin)	0.2	mg
Vitamin B3 (Niacin)	0.3	mg
Vitamin E	0.2	mg
Folic Acid (Vitamin B9)	8.2	mcg

Minerals & Trace Elements (Micro)

Minerals & Trace Elements (Micro)	Values	Units

Calcium

302.1

Iron

0.5

Magnesium

25.3

Phosphorus

173.3

Potassium

146

Sodium

34.2

Zinc

0.5

Starch & Sugars

Starch & Sugars	Values	Units

Total Starch

Total Sugars

20.4

Fatty Acid Profile

Fatty Acid Profile	Values	Units

Total SFA

Total MUFA

Total PUFA

Others

Others	Values	Units

Cholesterol

21.3

Saponins

Fun Facts About Shahi Tukda :

Shahi Tukda was created by the Mughals as a royal dessert.
It was originally made to use leftover bread creatively.
Saffron gives it a luxurious color and aroma.
It’s like India’s version of bread pudding!

Life Lesson :

Even the simplest things can be transformed into something extraordinary with a touch of creativity and care, just like Shahi Tukda turns leftover bread into a royal delight.