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Overhead shot of Hyderabadi Shahi Tukda or Shahi Toast served in oval brass platter.
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4.70 from 10 votes

Shahi Tukda

Shahi Tukda or Shahi Tukra in Hyderabadi and Delhi style. A traditional Mughlai sweet dish from the Nawabi cuisine. Fried bread slices dunked in saffron flavoured sugar syrup and topped with rabdi or milk cream. 
Prep Time10 mins
Cook Time20 mins
Cook time for Rabdi45 mins
Total Time30 mins
Course: Dessert
Cuisine: Indian
Servings: 8
Calories: 216kcal
Author: Farrukh Aziz


  • 8 Milk Bread
  • ½ cup Sugar
  • 1 litre Full fat milk (to make rabdi)
  • 1.5 tbsp Cornflour
  • 250 ml Full fat milk (To make milk cream for Delhi style Shahi Tukda)
  • 100 gms Khova or mawa
  • 4 tbsp Ghee
  • A pinch of saffron
  • 2-3 Cardamom pods
  • Slivered Pistachio and Almond for Garnish
  • Water as needed


How to make shahi tukda recipe in Hyderabadi Style

    To cook rabdi for shahi tukda

    • First, add milk to heavy bottom pan and bring it to a boil. Then reduce then flame and simmer until it is reduced to half.
    • Then add saffron, sugar and keep simmering the rabdi until desired consistency.

    To make sugar syrup

    • To make syrup, add sugar and water in pan and bring it to boil. Once it starts boiling add saffron and cardamom pods, simmer for another 5 minutes.

    Preparation of shahi tukda

    • Snip off the edges of the bread and cut into triangles.
    • Heat ghee in pan and add cut bread slices
    • Fry the bread slices until golden and crisp from both the sides
    • Now dip the fried bread slices in warm sugar syrup fo 30 seconds
    • Keep the soaked toast on plate and topped it thick rabdi (reduced milk). Garnish with nuts and serve.

    How to make shahi tukda recipe in Awadhi or old Delhi style

    • First, snip off the edges of the bread.
    • Then heat ghee in pan. Once the ghee is medium hot, add bread slices and fry until golden and crisp
    • Take out the crisp bread and dip it in warm sugar syrup and let it rest for 3-4 minutes.
    • Now, arrange the soaked bread in a dish evenly. As the bread slices were thin, I have stack few of them to make the thickness of 1 inch. 
    • Pour few spoons of sugar syrup over the arranged bread to keep it moist.
    • To make milk cream, add milk in a pan and bring it to a boil. Simmer for 2 minutes.
    • Add khoya and mix until smooth.
    • Then, make a slurry of cornflour with 2 tablespoons of water. Add it to the milk and stir continuously to avoid lump formation. 
    • Cook for few seconds until you get thick smooth cream.
    • Immediately pour the milk cream over the bread evenly covering the top every well.
    • Tap gently and sprinkle slivered pistachios and almonds. Allow it to rest for few hours until cream is set.
    • Garnish with silver wark, pour some melted ghee and some warm sugar syrup on the top, cut in portions and serve.


    Add sugar to the rabdi as per your liking.
    Serve shahi tukda warm, it tastes super delicious
    Always fry bread in ghee for the authentic taste and flavour
    You can also add nutty fruity to Delhi Style Shahi Tukda


    Calories: 216kcal | Carbohydrates: 29g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 159mg | Potassium: 97mg | Fiber: 1g | Sugar: 15g | Vitamin A: 50IU | Vitamin C: 0.1mg | Calcium: 76mg | Iron: 1.1mg