Shahi Tukda, an Exotic Indian Bread Pudding.




About: An artist by birth, a software architect by choice, a lamp maker by passion, a learner forever. Featured Author here:)

Hello Sweet Tooths :),

In India, people often use this phrase "kuch meetha ho jaye" which translate to "let's have something sweet". I'm sure around the world there are different such phrases which translates to "let's have something sweet".

And what could be more awesome than having a Shahi Tukda as such sweet desert :).

Shahi Tukda means a Royal Piece (of bread, royal because of the use of expensive dry fruits and spices). This desert has origins from Mughlai Cuisine but apparently it has made its way to Indian kitchen due to the usage of common Indian spices and nuts. So you can call it Indian or Mughlai desert. Please excuse me from the argument :).

Besides being super exotic & scrumptious, it is also very quick & easy to make. This recipe is an instant version though it did not compromise with the traditional taste :).

Let me show you how to make this delicious desert.

Useful Information:

Servings : 2

Vegan: No

Vegetarian: Yes

Cooking Time : Less than 30 mins

Step 1: Ingredients

To make Shahi Tukda , you would need following ingredients :

  1. 2 slices of Bread White or Brown (I used whole wheat bread)
  2. Ghee or unsalted butter
  3. Sliced Pistachio
  4. Sliced Almonds

For Sugar Syrup:

  1. 1 & 1/2 cup Sugar
  2. 2 Cup water or as required.
  3. 1/4 Teaspoon of crushed or powdered cardamom.
  4. Saffron strands (I like to be generous here :))

For Rabdi (Sweet Reduced or Condensed Milk)

  1. Condensed Milk like Milkmaid (If unsweetened, add sugar)
  2. 1/2 Cup milk
  3. A pinch of Nutmeg powder
  4. 1/4 Teaspoon of powdered cardamom

Kitchen Tools

  1. Bread Knife
  2. Deep frying pan
  3. Flat griddle or frying pan

This ultimate combination of divine ingredients can never go wrong , so lets start making this exotic desert :)

Step 2: Preparation

See images about and follow:

  1. Using a sharp bread knife or knife, remove the bread corners .
  2. Cut the slices diagonally just to give it a fancy shape.
  3. Slice pistachio and almonds if you have them as whole.

Keep the bread triangles aside while we start to prepare Rabdi.

Step 3: Preparing Rabdi (Sweet Reduced or Thickened Milk)

See images above and follow:

Traditionally Rabdi is prepared by continuously boiling whole milk with sugar until it is thickened and reduced to 1/4th of original quantity. This process takes a lot of time, thats why I used condensed milk.

  1. Take 3 part of condensed milk and 1 part of milk in a deep frying pan. (I used about 3 table spoon of condensed milk and 1 tablespoon of milk). We are trying to have a thick sauce like consistency here. You can adjust quantities as desired.
  2. Mix nutmeg and cardamom powder.
  3. Mix well and Bring it to boil stirring continuously.
  4. Cook until desired consistency is achieved.

At this moment , the sweet & exotic aroma of Rabdi has already begun to draw attention of your family. Tell them to wait just 10 minutes more.

Step 4: Frying the Bread

See images above and follow:

Traditionally the bread pieces are deep fried in Ghee which is something I don't relish much. So I shallow fried the bread pieces in butter until they are golden brown.

  1. Heat flat griddle.
  2. Melt some butter over griddle.
  3. Place bread slices and flip sides quickly 2-3 times over butter so that bread absorbs it.
  4. Fry the bread pieces on medium flame untill golden brown.

TIP: If you are not much of a frying fan, you can make bread toast in a toaster and use them instead.

Almost there :)

Step 5: Making Sugar Syrup

The sugar syrup is known as Chashni (cha as in chat, sh as in she, ni as in neat) in Hindi. This syrup is to provide, color, sweetness, aroma to fried bread pieces.

To make this syrup, do as follows:

  1. Mix water and sugar in a deep pan (Image 1).
  2. Put it on high flame and bring to boil.
  3. Add lots of saffron strands and cardamom powder. (Image 2) Keep boiling.
  4. To check if the syrup is ready, do as follows:
    1. pour a drop of syrup on a dish.
    2. Stick the drop on your thumb.
    3. Press it with other finger (like a pinch ) Gently try to separate them, if you see a thread formation (I did not mean sticky here, this is the keyword), the syrup is ready (Image 3)
    4. The ready syrup should look like Image 4.

TIP: It may be possible that due to over cooking, the syrup will become too thick when cooled down. Don't worry, add some more water & sugar and re-boil it.

Do you like the all natural golden color of this heavenly liquid? Try to smell it , your senses will melt away :) & mouth will be filled with water.

Step 6: Serving

See images above and follow:

Place fried bread pieces in the hot sugar syrup, turn sides a couple of times so that bread is completely covered in syrup. Leave it for 5-10 minutes.

To serve:

  1. Remove the bread pieces from sugar syrup.
  2. Pour Rabdi over the bread.
  3. Garnish with sliced pistachio and almonds.

Hot Or Cold??

I personally like it hot on a chilly winter evening. You can reheat Rabdi before serving. But on a hot day, you can refrigerate Shahi Tukda and serve cold :)

One last thing: Before you serve, save a piece for yourself and savor it immediately . Trust me, there won't be any left for you ;)

TIP: Shahi Tukda is an excellent dessert to please your dear ones when they are angry or upset with you ;)

Enjoy your Shahi Tukda, I promise the very first bite will melt your senses :)

Was that easy ? I think yes :)

Thank you for taking time to read this ible, I hope your have enjoyed this mouth watering exotic desert recipe. Please do share your comments and feedback in the comments below. If you choose to make it, please do share using the 'i made it' button below.

Finally, please vote and share if you like.

Stay Tuned

You are awesome :).



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20 Discussions


3 years ago

I'm going to give this a try tonight, for sure. I LOVE Indian spices, always have, and actually just finished making curried potatoes, chickpeas & paneer for dinner tonight. Tastes amazing! This recipe will add a nice finishing element to our meal tonight.....thanks! :-)

1 reply

4 years ago on Introduction

Finally there you are ol' friend! This sounds really really delicious - according to that tsunami of water in my mouth! ;)

And, when my dear ones are upset with me, I usually tend to serve them a whole bunch of strictly nothing. Personal opinion. ;)

1 reply

4 years ago

Wow! So yummy! Mind checking out my entry, hitting fave button, and giving me a vote? Thanks! Here's the link:

1 reply

4 years ago on Introduction

This is actually awesome. I'm originally from a place called Lucknow, India. This is one of the dishes we used to eat once in a blue moon(since it's so bloody sweet), but used to enjoy it immensely.

It's a typical moughal dessert you'll find in a lot of traditional Muslim weddings and households. Though I haven't been to India in AGES, I feel that a lot of dishes as such are dying slowly but surely.

Very happy to see it..maybe someday I'll cook it for my wife, though I doubt she'll ever be able to truly enjoy it lol...western pallet sometimes doesn't enjoy strong Indian spices such and cardomom and things like Kewra.

1 reply
Tarun Upadhyayatariqh1

Reply 4 years ago

Wow, Thank you so much. Many westerners won't realize that they actually love the Indian taste. You may give it a try on your cheat day :)

Tarun Upadhyayashazni

Reply 4 years ago

Thanks Shazni, a slice won't hurt your body stats ;)


4 years ago

That sounds so yummy anything that starts life being dipped in syrup has my vote and I love the way you write the little comments at the end of each step about the smell or saving a bit really bring the writing to life you have a gift

1 reply

4 years ago

Wow. Looks delicious. Would it be considered wrong to add a pinch of nutmeg, cinnamon or drops of vanilla extract? what about served in a bowl with a scoop of ice cream?

1 reply

Thank you for your kind comment. Nutmeg is already present.

Shahi tukda is already very rich and flavorful therefore adding those may change the original taste and make it taste more like a western desert, especially with vanilla and cinnamon but I am sure it won't taste bad. Serving with classic Vanilla icecream sounds yummy :)