How do I make shahi tukda bread crisp and not soggy?

Fry the bread slices in Anveshan bilona ghee until evenly golden and crisp, then dip them only briefly in the warm saffron syrup so they soak flavour without going limp.

Can I sweeten shahi tukda with khandsari instead of sugar?

Yes, this recipe uses 1 cup of unrefined Anveshan khandsari for both the syrup and the rabri, giving a clean sweetness in place of refined sugar.

How do I make the rabri thick?

Simmer the full-fat milk slowly until it reduces and thickens, then flavour it with cardamom and a pinch of Anveshan saffron for colour and aroma.

How many servings does shahi tukda make?

It serves 4 and needs about 15 minutes prep and 30 minutes cooking.

Shahi Tukda

Name: Shahi Tukda
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 6 pieces Bread slices; 0.33 cup Ghee; 1 cup Khandsari; 1 pinch Saffron; 1 litre Full-fat milk; 0.5 cup Water; 0.5 tsp Cardamom powder; 3 tbsp Chopped almonds and pistachios

Shahi tukda is a regal Mughlai dessert where bread slices are fried golden, soaked in fragrant sugar syrup and smothered in thickened, reduced milk (rabri). This version fries the bread in nutty Anveshan bilona ghee, sweetens the syrup and rabri with unrefined Anveshan khandsari, and perfumes both with strands of pure Anveshan saffron. It takes about 45 minutes in all and serves four for a festive, indulgent finish.

Time breakdown

Prep Time15 min

Cook Time30 min

Total Time45 min

Ingredients

Bread slices
Full-fat milk
Water
Cardamom powder
Chopped almonds and pistachios

How to Make Shahi Tukda

1
Simmer the milk on low heat for about 20 minutes until reduced to a thick rabri; sweeten with 2 tbsp Anveshan khandsari, a few Anveshan saffron strands and cardamom, then set aside.
2
Trim the crusts from the bread and cut each slice into triangles.
3
Fry the bread pieces in the Anveshan ghee until crisp and golden on both sides, then drain.

Tips for the Best Shahi Tukda

✓Fry the bread in Anveshan ghee over medium heat for an even golden crisp.
✓Bloom the Anveshan saffron in warm milk to colour both the syrup and the rabri.

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