Shahi Tukda

Shahi Tukda Recipe
  • Dessert
  • Servings
  • 1Spicy
  • 90 MinsCook Time
  • Cuisine : North Indian
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List of Ingredients:

5-6 Bread slices ( it can be whole wheat, white, brown or milk bread, as per your choice)

2 tablespoons of clarified butter

For the Garnish

12-15 each of Almonds and cashew nuts

10-12 pistachios

These dry nuts are blanched, peeled and thinly sliced.

For the Rabri

1 litre of whole milk

2 ½ tablespoons of sugar

A pinch of saffron strands

¼ teaspoon of cardamom powder

One drop of rose essence

For the sugar syrup

½ cup sugar

¼ cup water

¼ teaspoon of cardamom powder

One drop of rose essence



  1. A cup with a cover ( to blanch the nuts in hot water)

  2. An Induction cooktop or a Gas stove

  3. A heavy bottomed saucepan ( for the Rabri)

  4. A stirring ladle

  5. A teaspoon ( for cardamom powder)

  6. A pan (for sugar syrup)

  7. A stirring ladle

  8. A teaspoon ( for cardamom powder)

  9. Bread cutting knife

  10. Butter knife

  11. Tongs

Step By Step Method

    1. Begin with blanching your dry fruit nuts. To one cup of hot boiling water, add in all the nuts, keep aside for 30 minutes and blanch them. Then chop them into thin slices.

    2. Prepare the rabri by continuously thickening the milk for an hour. Stir in the sugar, cardamom powder, saffron and the rose essence, after taking it off from the heat source.

    3. While the rabri is being simmered, the multi-utility Air fryer is preheated at 180 degrees for 3-4 minutes.

    4. The crust portion of the bread slices is removed and then cut into square shapes. Clarified butter is applied over them and grilled in the Multi utility Air Fryer for 5-7 minutes till they toast to an even golden colour.

    5. While the bread slices are getting toasted, the sugar syrup is prepared by boiling it in a pan and simmering it on till one thread consistency is achieved. Cardamom powder and rose essence are stirred in.

    6. Now the toasted bread slices are dipped in the sugar syrup, such that they are well coated and placed in a serving dish.

    7. Rabri is poured over these now and garnished with the sliced dry fruits. These can be relished immediately or after being chilled in the refrigerator for some time. 

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