Shahi Tukda

Shahi Tudka is an exquisite mithai that is rich and satisfying. It is a royal Mughlai dessert that can be served during special occasions and festivities. Soft bread is deep-fried in ghee and rabri is generously poured on top. Despite it’s royal name, Shahi Tukda is easy to prepare.

SHAHI TUKDA

What is Shahi Tukda

Shahi means Royal and Tukda means piece.

Shahi Tukda is made from bread fried in ghee and thickened, sweetened milk, or rabri that is flavoured with saffron. The sweet is then garnished with nuts.

The glorious taste comes from the ghee and the creaminess of the rabri. Saffron is used to flavour the rabri too.

Shahi Tukda without sugar syrup

There are two ways of preparing Shahi Tukda.

Once the bread is fried in ghee, it is then immediately dropped into sugar syrup for a few seconds. This bread then becomes sweet and rabri or milk cream is poured over the top.

We like to make our Shahi Tukda without sugar syrup. The rabri instead has the right amount of sugar to add overall sweetness to the dish.

When to prepare Shahi Tukda

Shahi Tukda is a Royal dish. With the abundance of rich ingredients like ghee, nuts and milk, it is definitely a show-stopper treat.

It is often served during festivals such as Eid and Ramadan. It can also be served during special occasions such as birthdays or when guests come around.

Rabri

The style of rabri used for Shahi Tukda is different to lachha rabri. Rabri is the end product of milk that has been boiled and then sweetened once it is thick.

Lachha rabri is made by separating the malai or milk skin that forms on top of boiling milk. In this rabri, the malai is stirred back into the milk and thus making it thick and creamy.

We make kesar rabri or saffron-infused rabri for our Shahi Tukda.

Although not used here, we have our Lachha Rabri recipe and Kesar Lachha Rabri recipe also.

Ingredients for Shahi Tukda

● Bread – use white bread with the crusts removed. White bread gives the best flavour and texture. You can use either white bread from the shop or make your own at home.

● Ghee – use desi ghee for the best flavour. We always use homemade ghee in our homemade Indian sweets

● Milk – use whole milk or full-fat milk as we need the milk to thicken substantially to become rabri

● Cream or evaporated milk – use either cream or full-fat milk to thicken the rabri further. If you’re in the USA use half and half.

● Sugar – use white granulated sugar

● Nuts – we used pistachio and almonds

● Saffron – you may omit the saffron completely and keep the rabdi plain.

● Cardamom Powder – adds exotic flavours and lends aroma to the dish as well as helps to digest heavy and rich dishes.

● Edible gold/silver foil – to present this dessert in truly Mughlai style stick some edible foil which is known as Varq. Make sure it is suitable for vegetarians.

Shahi Tukda Recipe With Condensed Milk

How to thicken rabdi faster

More Milk-Based Indian Sweet Recipes

Seviyan Kheer , easy Indian sweets to make at home for family or friends.

Sheer Khurma is the best Ramadan or eid Indian desserts with milk you can make and enjoy.

Chilled Doodhi Basundi a delicious sweet recipe with milk one can make during hot summer days.

Instant Shahi Tukda/Shahi Tukra

Tips for the best Shahi Tukda

Which bread should I use?

White bread goes best in this recipe and I would recommend using that over wholemeal or granary bread.

Leave the bread on a worktop for one day, the bread slices cut nicely without many efforts and won’t suck up much ghee.

Should I use oil or ghee?

Desi Ghee is the best to fry the bread in. Either deep or shallow fry the bread for the best results.

You could also use a pastry brush to brush on ghee before grilling the bread.

We want the bread to go a light golden colour so ensure that the bread does not burn!

Can I make Shahi Tukda in advance?

You can make the rabri in advance and it will keep well in the fridge. The bread can be fried beforehand. Assemble the sweet before serving.

Tools needed to make this recipe:

🞄 Medium-sized heavy-based wide mouth pan, frying pan or kadai

🞄 Sharp knife

🞄 Spatula

🞄 Wooden chopping board

🞄 Measuring jug/cup – to make sure that you’re getting the measurements right.

🞄 Tong

How to store this Shahi Tukda

How to make Shahi Tukda

How to make Rabri

How to make Fried Bread

Assemble the Shahi Tukda

Other Indian Sweets

SHAHI TUKDA | SHAHI TUKRA

Equipment

• Heavy-based wide mouth pan, frying pan or kadai
• Sharp knife
• Spatula
• Wooden chopping board
• Measuring jug/cup
• Tong

Ingredients

Rabri

• 4 cup whole milk
• 1 cup cream
• ½ cup regular sugar
• ¼ teaspoon saffron threads
• ¼ teaspoon cardamom powder

Bread Toast

• 4 white bread slices one day old
• 1 cup ghee

Garnish

• 3-4 tablespoon slivered nuts
• 2 tablespoon dried edible rose petals
• edible gold foil

Instructions

Rabdi

• Take milk in a pan.
• Bring it to boil, then simmer on medium heat, stirring all the time.
• When 1/3 milk is left, add cream (if using)
• Add sugar, saffron and cardamom.
• Cook further for few minutes, turn off the heat.
• Leave the rabdi to cool down completely.
• Rabdi will thicken whilst cooling.
• Keep it in the fridge to chill.

Bread Toast

• Cut the bread crust using a sharp knife then cut into triangles.
• Heat ghee in a frying pan then carefully add the bread pieces in hot ghee.
• Keep the heat on high, and fry the slices until golden brown on both sides and crispy at the same time.
• Remove and leave it aside.

Assemble

• Arrange fried bread slices on a plate, pour rabdi over.
• Garnish it with nuts, flowers and varq.
• Leave it in the fridge to chill and serve.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

SHAHI TUKDA | SHAHI TUKRA

Equipment

• Heavy-based wide mouth pan, frying pan or kadai
• Sharp knife
• Spatula
• Wooden chopping board
• Measuring jug/cup
• Tong

Ingredients

Rabri

• 4 cup whole milk
• 1 cup cream
• ½ cup regular sugar
• ¼ teaspoon saffron threads
• ¼ teaspoon cardamom powder

Bread Toast

• 4 white bread slices one day old
• 1 cup ghee

Garnish

• 3-4 tablespoon slivered nuts
• 2 tablespoon dried edible rose petals
• edible gold foil

Instructions

Rabdi

• Take milk in a pan.
• Bring it to boil, then simmer on medium heat, stirring all the time.
• When 1/3 milk is left, add cream (if using)
• Add sugar, saffron and cardamom.
• Cook further for few minutes, turn off the heat.
• Leave the rabdi to cool down completely.
• Rabdi will thicken whilst cooling.
• Keep it in the fridge to chill.

Bread Toast

• Cut the bread crust using a sharp knife then cut into triangles.
• Heat ghee in a frying pan then carefully add the bread pieces in hot ghee.
• Keep the heat on high, and fry the slices until golden brown on both sides and crispy at the same time.
• Remove and leave it aside.

Assemble

• Arrange fried bread slices on a plate, pour rabdi over.
• Garnish it with nuts, flowers and varq.
• Leave it in the fridge to chill and serve.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Mango Kheer or Mango Rice Kheer is an exotic take on the authentic kheer recipe (Indian style rice pudding). Silky Indian mango pulp or keri no ras is added to kheer to create a vibrant yet creamy Indian sweet that is perfect for summer.

Mango Kheer is an Indian-style rice pudding that is flavoured with fresh mango pulp. It is thick, creamy and served cold during summer months.

Kheer is Indian rice pudding, that is why this recipe is also called Aam ki Kheer (aam = mango).

Indian kheer uses basmati rice and an assortment of spices and nuts such as saffron, cardamom and nuts like almonds and pistachios. Sometimes, rose water or kewra water can be added as well – especially if making middle eastern style kheer.

Mango Rice Pudding

This rice pudding is nothing like the rice pudding that you ate at school and I am here to change your mind.

Mango Kheer is not an authentic and traditional recipe. In fact, flavouring Indian sweets with mango would have been unheard of but modern takes on cooking these recipes have seen a definite rise in the last few decades.

In this recipe, we add mango pulp to the final dish. There is no addition of chopped fruit.

Whenever we can, we use homemade keri no ras (Gujarati mango pulp) that is extracted from Indian mangoes by hand. Otherwise, we use tinned mango pulp.

The addition of sweet and tart mango pulp to creamy and rich kheer is a heavenly combination. Adding nuts such as pistachio and almonds elevates the sweet.

The recipe and steps to make Mango Rice Kheer are pretty simple and easy to follow though it takes a bit of time to get perfect end results. This is because the rice requires time to cook in the milk.

Ingredients

(full ingredients in recipe card below)

Rice – we use good quality basmati rice for all of our recipes, however, you can use any glutinous rice too. Basmati rice has always provided perfect results for us but others prefer to use more glutinous rice which you can also do. Examples of glutinous rice include gobindobhog

Milk – use whole milk for creamy kheer as lower fat milks will not give the satisfying creaminess required for this recipe.

Cream – we use either cream or evaporated milk at the end of making the kheer for extra creaminess. Milk in the UK does not have as high a percentage of fat as other countries so the addition of cream here helps get that creaminess.

Readers in the USA can use half and half. You can totally omit the cream if you prefer.

Mango pulp – use either homemade or tinned pulp. Tinned mango pulp is already sweet so we do not need as much sugar when making the kheer.

Sugar – I use white granulated sugar. You can also use agave, maple syrup or honey however these will impart their own flavours.

Nuts – we like to use vibrant green pistachios and slivered almonds and sometimes edible silver/gold foil known as a varq or varakh. You can leave out the nuts totally or add them to individual portions for any allergy reasons.

Variations

This mango kheer can also be made with Sabudana to make Mango Sabudana Kheer ( Mango Coconut Tapioca Pudding ).

Follow the recipe of our Quick Vermicelli Kheer , once cooled down totally add mango pulp, chill in the fridge for about an hour then serve.

Vegan Mango Kheer

It is possible to make vegan mango kheer very easily. Substituting the milk and cream with non-dairy nut milk such as coconut milk or almond milk if possible.

Try and use nut milk that will complement the mango flavours such as coconut or almond milk.

When the berry season is in full swing I love to have this fruity coconut rice pudding for breakfast on warm sunny mornings.

If you do not want an extra flavour to the recipe, use oat milk which is creamy and will not change the original taste of the milk version as it doesn’t have a strong flavour of its own.

Serving Suggestion

The beauty of mango based recipes is that mango pulp is widely available throughout the year. In which case, this recipe can be made at any point throughout the year.

Kheer is often served during occasions but also is a wonderful addition to an Indian thali.

These creamy mango flavours would go down a treat during Ramadan and Eid.

Tips

What other desserts can be made from Mango?

Shahi Mango Paneer Kheer – if you want mango kheer without rice then mango paneer kheer is the way to go! This is truly indulgent and best reserved for special occasions.

Mango Shrikhand do not let summer go by without trying this luscious and aromatic Gujarati dessert. This is a modern take on the traditional Shrikhand recipe.

Mango and Coconut Pancakes – perfect for breakfast, brunch or tea-time snacks, these eggless pancakes are so good.

Mangoes are one of those fruits that I love to incorporate into baking too. Mango Passion Fruit melting Moments and Mango Biscotti are just AMAZING, and eggless too!

This incredible fruit does not only go in sweet dishes but savoury too. We love adding mango to our Mango Kadhi or Mango Fajeto (note there is a difference between mango kadhi and fajeto)

How to make Mango Rice Kheer (stovetop)

Mango Kheer is easy to make, it just requires a little attention.

Follow these steps and you’ll have an exotic and luscious dessert without much effort. A full written method with cups and metric measurements and recipe video can be found in the recipe card below.

1. Bring the milk to a boil in a heavy bottom pan. Ensure to stir at regular intervals to prevent the milk sticking. Keep the heat at a medium level as too high will definitely lead to burning,

2. Meanwhile wash and drain the rice and mix it with a little ghee to coat each grain.

3. Add rice once the milk is boiling and cook the mixture on medium heat. Keep stirring at all times.

4. Once the rice is fully cooked and the milk is thickened, add sugar and nuts. Only add the sugar once the rice is cooked otherwise adding sugar too early will prevent the rice from cooking. It is at this point that you could add the condensed milk if using but remember to turn off the heat (no further cooking). Do not thicken the milk too much as it will thicken further as it cools. A good tip is to fill a spoon with the rice and milk. Tip the spoon, if the rice and milk fall together, they are cooked perfectly.

5. Further cook 5-8 minutes, add cardamom powder.

6. Add cream or evaporated milk and turn off the heat.

7. Allow the kheer to cool down completely. Stir every so often to prevent any skin forming.

8. Now add mango pulp and mix well. Keep it in the fridge to chill.

9. Garnish it with nuts and serve.

How to make Mango Kheer in Instant Pot

Check out Instant Pot Kheer recipe, follow the steps. Once the kheer is cooled down completely add mango pulp and keep it in the refrigerator for a couple of hours.

Storage

You can store this kheer in the fridge in an airtight container for 2-3 days. Try to store it away from other strong smells.

If the kheer has thickened in the fridge, add a spoon of milk until you reach your desired consistency.

You can also freeze kheer for up to 1 month. Allow to defrost either in the fridge or at room temperature.

Other Indian Sweet Recipes:

Mango Kheer

Ingredients

• 5 cup whole milk 1 and a 1/4 ltr.
• 1 cup basmati rice 195g
• ½ cup sugar 100g
• 2 cup mango pulp
• 1 tablespoon ghee
• 100 ml cream or evaporated milk optional
• 1 TSP. cardamom powder
• 4 TBSP. slivered pistachio and almonds
• 1 tbsp. dried rose petals dried

Instructions

• Wash and drain the rice, mix it with the ghee.
• In a heavy-based pan, add milk and bring it to a boil.
• After 5 minutes boil, add drained rice and keep cooking the mixture, keep stirring all the time.
• Once the rice is fully cooked and milk thickens add sugar.
• Simmer the kheer mixture for 5-7 minutes or until the right consistency.
• Add cardamom powder and half of the nuts.
• Now add cream or evaporated milk (if using) and turn off the heat.
• Allow the kheer to come to room temperature or cooled down completely.
• Add mango pulp and mix it.
• Garnish it with remaining nuts, silver foil and rose petals.
• First, add 1/4 cup cold water in the INSTANT POT inner pot.
• Wash and drain the rice, mix the ghee.
• Add 3 and 1/2 cup whole milk, 1/3 cup basmati rice, and 1/2 cup sugar.
• Close the lid and select the ‘PORRIDGE’ button and set it for 20minutes, once done turn off the plug as we don’t want ‘KEEP WARM’ mode.
• Wait for the pressure to be released naturally (15 minutes NPR) then turn the knob to vent and open the lid.
• Give it a quick stir and switch on ‘SAUTE’ mode for 5 minutes.
• Add cardamom and chopped nuts and double cream (optional)
• Let the kheer thickened, and turn off the heat.
• Transfer the kheer into the bowl and let it cool down completely.
• Add mango pulp, mix and chill in the fridge.
• Garnish it with the nuts before serving.

Video

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.