Shahi Tukra - Indian Dessert

Ready in

285 mins

Cuisine

Indian · North Indian

Prep Time

15 min

Cook Time

30 min

Serving

6 People

Difficulty

Easy

Calories / Serving

~650 kcal
Recipe by Anyone Can Cook With Dr. Alisha on YouTube
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All Ingredients

For Rabri

All Ingredients

For Chasni (Sugar Syrup)

All Ingredients

For Shahi Tukra

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. Prepare the Rabri

    Pour 1 litre of full-fat milk into a pan and bring it to a boil over high flame. Stir occasionally to prevent the milk from sticking to the bottom and sides of the pan.

  2. Add Sugar to Rabri

    Once the milk starts boiling, add 1/3 cup of sugar and mix well. Continue cooking on high flame, stirring frequently, until the milk to about one-third of its original volume.

  3. Add Saffron and Cardamom to Rabri

    When the milk has significantly and thickened, add saffron (previously soaked in a little milk for ) and approximately 1/2 teaspoon of cardamom powder. Mix well.

  4. Thicken Rabri and Chill

    Continue cooking until the rabri reaches a thick, pourable consistency. Remember it will thicken further upon cooling. Turn off the gas, let it cool to room temperature, then refrigerate for .

  5. Prepare the Chasni (Sugar Syrup)

    In a separate pan, combine 1 cup of water and 1/2 cup of sugar. Add approximately 1/4 teaspoon of cardamom powder and a few saffron strands (optional).

  6. Boil Chasni

    Bring the mixture to a boil over high flame for . Do not thicken it too much; it should remain a thin, sticky syrup. Turn off the gas and let it cool.

  7. Prepare the Bread

    Cut 8 slices of white bread into triangular shapes. You can also use rectangular shapes.

  8. Deep Fry the Bread

    Heat desi ghee in a pan over medium flame. Once the ghee is medium hot, deep fry the bread slices until they turn golden brown on both sides.

  9. Drain Excess Ghee

    Remove the fried bread slices and place them on a tissue paper to drain any excess ghee.

  10. Coat Bread in Sugar Syrup

    Take the cooled sugar syrup. Dip each fried bread piece into the syrup, coating both sides quickly. Do not soak for too long to prevent the bread from becoming soggy.

  11. Assemble Shahi Tukra

    Arrange the sugar-syrup-coated bread pieces on a serving plate. Pour the chilled rabri generously over all the bread pieces.

  12. Garnish and Serve

    Garnish with chopped pistachios and sliced almonds. Serve immediately or chill further if desired.

Before You Cook

Helpful details before you start

Ingredient Substitutions

Missing something? View suitable alternatives.
View 3 swaps

  • No Milk?

    • Unsweetened almond / soy / oat milk (1:1)
    • 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)

  • No Saffron?

    • 1/4 tsp turmeric (color only, no flavor match)
    • 1/2 tsp safflower threads

  • No Ghee?

    • Unsalted butter (1:1)
    • Neutral oil (1:1, lacks the toasted note)

Allergens

This recipe contains gluten and dairy and nuts.
glutendairynuts

Plan Ahead

Complete this step earlier to save time later.

  • Thicken Rabri and Chill3 hours

    Continue cooking until the rabri reaches a thick, pourable consistency. Remember it will thicken further upon cooling. Turn off the gas, let it cool to room temperature, then refrigerate for 3-4 hours.

    View Step 4

Storage & Leftovers

Keep your leftovers fresh and ready to enjoy.

  • RefrigerateUp to 4 hours

    Turn off the gas, let it cool to room temperature, then refrigerate for 3-4 hours.

Variations

Simple ways to adapt this recipe.

  • The bread can be cutIngredient swap

    The bread can be cut into rectangular shapes instead of triangles.

  • For a healthier optionPreparation tip

    The bread can be shallow-fried, air-fried, or baked in an oven instead of deep-fried.

  • Saffron is optional for both

    Saffron is optional for both the rabri and the sugar syrup; you can omit it if preferred.

  • Adjust the quantity of sugar

    Adjust the quantity of sugar in both the rabri and sugar syrup according to your taste preference.

Helpful Tips

Small details that can improve the final result.

  • Stir Milk Frequently While Making

    Stir milk frequently while making rabri to prevent it from sticking to the bottom and sides of the pan.

  • Do Not Over

    Thicken the rabri as it will become even thicker once it cools down.

  • Do Not Over

    Thicken the sugar syrup; it should remain a thin, sticky consistency.

  • Use Desi Ghee for Frying

    Use desi ghee for frying the bread for the best authentic flavor.

  • Maintain a Medium Flame While

    Maintain a medium flame while frying the bread to ensure it cooks evenly and turns golden brown without burning.

  • Dip the Fried Bread Quickly

    Dip the fried bread quickly in the sugar syrup; do not soak it for too long, or it will become soggy.

  • You Can Prepare the Rabri

    You can prepare the rabri and sugar syrup in advance and store them in the refrigerator, assembling the dish just before serving.

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