A decadent Mughlai dessert where crisp, ghee-fried bread is soaked in fragrant sugar syrup and topped with creamy, thickened milk (rabri). Garnished with nuts, this royal treat is perfect for festive occasions.
Prep15 min
Cook65 min
Servings4
Serving size: 2 pieces
556cal
13gprotein
66gcarbs
28g
Ingredients
1 l full cream milk (Essential for rich and creamy rabri)
0.75 cup sugar (Divided: 1/4 cup for rabri and 1/2 cup for syrup)
1 pinch saffron strands (A generous pinch, about 15-20 strands)
0.5 tsp cardamom powder (Freshly ground is best)
4 slices white bread (Thick-cut, with crusts removed)
Hard-boiled eggs simmered in a luxurious, creamy gravy made from cashews, yogurt, and aromatic spices. This Mughlai classic is rich, mildly spiced, and perfect with naan or pulao for a special meal.
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
About Shahi Tukda, Egg Korma and Steamed Basmati Rice
Aromatic Anda Korma with fluffy rice, topped off with a sweet Shahi Tukda – a truly royal comfort meal!
This awadhi dish is perfect for lunch. With 1575.26 calories and 49.92g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 tbsp
pistachios
(Slivered, for garnish)
2 tbsp almonds (Slivered, for garnish)
1 tbsp dried rose petals (Optional, for garnish)
Instructions
1
Prepare the Rabri (Thickened Milk)
Pour 1 litre of full cream milk into a heavy-bottomed, wide pan. Bring it to a boil over medium heat.
Once boiling, reduce the heat to low-medium and let it simmer. Stir every few minutes to prevent the milk from scorching at the bottom.
As a layer of cream (malai) forms on the surface, use a spatula to gently push it to the sides of the pan. Continue this process repeatedly.
Simmer for about 45-50 minutes. The milk will reduce to approximately one-third of its original volume, becoming thick and layered with the collected cream.
Add 1/4 cup of sugar, saffron strands, and cardamom powder. Stir gently until the sugar dissolves completely.
Cook for another 2-3 minutes, then turn off the heat. The rabri will thicken more as it cools. Set aside.
2
Make the Sugar Syrup
In a separate saucepan, combine 1/2 cup of sugar and 1/2 cup of water.
Heat over medium flame, stirring until the sugar dissolves.
Bring the syrup to a boil and let it simmer for 4-5 minutes. It should become slightly sticky, but no string consistency is required.
Turn off the heat and stir in the rose water (if using). Keep the syrup warm for dipping.
3
Fry the Bread Slices (Tukda)
Take the bread slices and cut them diagonally into triangles. You should have 8 triangles.
Heat ghee in a wide frying pan over medium heat. The ghee should be hot enough that a small piece of bread sizzles immediately, but it should not be smoking.
Carefully place 3-4 bread triangles in the pan, ensuring not to overcrowd it.
Fry for 2-3 minutes on each side, until they are a deep golden brown and uniformly crisp.
Remove the fried bread with a slotted spoon and place them on a wire rack to drain any excess ghee.
4
Assemble the Shahi Tukda
Take one fried bread triangle at a time and dip it into the warm sugar syrup.
Let it soak for about 10-15 seconds on each side. A quick dip is sufficient to absorb the sweetness without making it soggy.
Arrange the syrup-soaked bread pieces in a single layer on a serving platter or in a shallow dish.
Generously pour the prepared rabri over the bread, ensuring each piece is well-covered.
5
Garnish and Serve
Garnish the Shahi Tukda with slivered pistachios, almonds, and a sprinkle of dried rose petals.
For the best experience, serve immediately while the bread retains some crispness. Alternatively, you can chill it for 30-60 minutes for a softer, pudding-like texture.
4
Serving size: 2 eggs(2 eggs and about 1 cup of korma gravy)
757cal
32gprotein
31gcarbs
60gfat
Ingredients
8 pc Egg (large, hard-boiled and peeled)
2 medium Onion (thinly sliced)
15 pc Cashews (whole, unsalted)
10 pc Almonds (blanched and peeled)
0.75 cup Curd (plain, full-fat, whisked until smooth)
3 tbsp Ghee
1.5 tbsp Ginger Garlic Paste
4 pods Green Cardamom (lightly crushed)
4 pc Cloves
1 inch piece Cinnamon Stick
1 pc Bay Leaf
0.25 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (for color, adjust for heat)
0.5 tsp Kewra Water (optional, for authentic aroma)
1.25 tsp Salt (or to taste)
1.5 cup Water (plus more for soaking nuts)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Preparation
Hard-boil the eggs for 10-12 minutes. Transfer to an ice bath, then peel them carefully. Prick each egg a few times with a fork or toothpick and set aside. This helps them absorb the gravy.
Soak the cashews and almonds in 1/2 cup of hot water for 15-20 minutes. If using almonds with skin, blanch and peel them before soaking.
Whisk the curd in a bowl until it is completely smooth and free of lumps. Set aside.
2
Make the Birista and Korma Paste
Heat 2 tablespoons of ghee in a heavy-bottomed pan or kadai over medium heat. Add the thinly sliced onions.
Fry the onions, stirring frequently, for 12-15 minutes until they are uniformly deep golden brown and crisp (this is called 'birista'). Do not burn them. Remove the fried onions with a slotted spoon and spread them on a plate to cool.
In a blender jar, add the cooled fried onions, the soaked cashews and almonds (along with their soaking water), and grind to a very smooth, fine paste. Add a splash of extra water if needed to facilitate grinding.
3
Cook the Gravy Base
In the same pan, heat the remaining 1 tablespoon of ghee. Add the whole spices: bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until they become fragrant.
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
Add the ginger-garlic paste and cook for about a minute until the raw aroma disappears.
Add the prepared onion-nut paste to the pan. Cook on low-medium heat, stirring continuously, for 5-7 minutes until the paste thickens and you see ghee separating from the sides.
Add the spice powders: turmeric, Kashmiri red chili, and coriander powder. Sauté for another minute until well combined and fragrant.
4
Build the Korma Gravy
Reduce the heat to the absolute lowest setting. Slowly add the whisked curd, a little at a time, while stirring constantly. This is crucial to prevent the curd from splitting.
Once the curd is fully incorporated, increase the heat to low-medium and cook for 3-4 minutes until the oil starts to surface again.
Pour in 1.5 cups of warm water and add salt. Stir well to combine. Bring the gravy to a gentle simmer.
5
Simmer and Finish
Gently slide the pricked, hard-boiled eggs into the simmering gravy.
Cover the pan and let the korma cook on low heat for 8-10 minutes. This allows the eggs to absorb the rich flavors of the gravy.
Turn off the heat. Stir in the garam masala, crushed kasuri methi, and the optional kewra water for that classic Mughlai fragrance.
Garnish with freshly chopped coriander leaves. Let the korma rest for at least 10 minutes before serving to allow the flavors to meld. Serve hot with naan, roti, or pulao.
