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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.
For 4 servings
Prepare the Rabri (Thickened Milk)
Make the Sugar Syrup
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.
This mughlai recipe takes 80 minutes to prepare and yields 4 servings. At 555.58 calories per serving with 12.71g of protein, it's a moderately challenging recipe perfect for dessert.
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Fry the Bread Slices (Tukda)
Assemble the Shahi Tukda
Garnish and Serve
Use whole wheat or multigrain bread. Instead of frying, brush the bread with ghee and bake at 180°C (350°F) until golden and crisp. You can also reduce the sugar or use a natural sweetener like jaggery for the syrup.
If you're short on time, skip making rabri from scratch. Use 1 can (400g) of sweetened condensed milk mixed with 1/2 cup of regular milk and some nuts. Heat until it thickens slightly.
Garnish with fresh fruits like pomegranate arils, sliced mangoes, or berries for a fresh and tangy contrast to the rich dessert.
The generous amount of milk used to make rabri provides a good source of calcium, which is essential for maintaining strong bones and teeth.
The combination of carbohydrates from bread and sugar provides a quick source of energy, making it a satisfying dessert after a meal.
Shahi Tukda, which translates to 'royal piece', is a classic Mughlai dessert. It consists of bread slices fried in ghee until crisp, soaked in a sweet sugar syrup, and then topped with a rich, creamy thickened milk called rabri and garnished with nuts.
Shahi Tukda is a rich and indulgent dessert, not typically considered a health food. It is high in calories, saturated fat from ghee, and sugar. It should be enjoyed in moderation as a special treat during festivals and celebrations.
One serving of Shahi Tukda (approximately 2 pieces) contains around 450-550 calories, depending on the amount of ghee absorbed and the richness of the rabri. The calories come primarily from sugar, fat, and carbohydrates.
To prevent sogginess, ensure you fry the bread until it's completely crisp and golden brown. Also, dip it in the warm sugar syrup for only 10-15 seconds per side. Over-soaking will make it lose its crisp texture.
You can prepare the components ahead of time. The rabri can be made a day or two in advance and stored in the refrigerator. You can also fry the bread and store it in an airtight container. Assemble the dessert just before serving to maintain the best texture.
While you can use a neutral oil for frying, ghee is highly recommended for its authentic, nutty flavor and aroma, which is characteristic of this royal dessert. Using oil will alter the traditional taste.
This recipe goes great with these complete meals
Tender mutton and crisp cluster beans simmered in a fragrant, spicy Mughlai gravy. This hearty one-pot curry brings together unique textures and rich flavors, perfect for a special family meal with roti or naan.
Tender, juicy minced mutton meatballs packed with aromatic spices and fried to golden perfection. A classic Mughlai appetizer that melts in your mouth, perfect with mint chutney.
Crispy, flaky pastries filled with a rich and savory spiced mutton mince. This popular North Indian snack is a flavor explosion, perfect with green chutney for a truly indulgent treat.
Aromatic Basmati rice cooked with precious saffron strands, whole spices, and ghee. This royal Mughlai dish, studded with nuts and raisins, is perfect for festive meals.
