Royal Shahi Tukda

Updated: Aug 12, 2020

Ramadan is up and in this lockdown situation we all are testing our culinary skills. During this festival season, we are constantly looking for something delicious and with fewer ingredients.

Here is one recipe which is perfect to show off and yet delicious. Shahi tukda must be the one on your list during this fasting season.

This shahi tukda looks so fancy as if straight out of a Royal Kitchen.

Let's start the recipe.

Royal Shahi Tukda

Yield: 10 servings

Total Time: Approx 2 hours


For Tukda

Brown bread slices, 10

Ghee, 4 tbsp

For Rabri

Milk, half a litre

Sugar, 1 cup

Cardamom pods, 2-3

Nutmeg, grated

For Garnishing (Optional)

Pineapple, diced

Pomegranate, peeled



For Tukda

  • Cut Bread Slices into halves. Heat a pan on medium flame. Put some ghee in it.

  • Shallow fry pieces of bread from the sides till it gets crispy and brown.

  • Keep aside.

For Rabri

  • Take milk in a saucepan over medium heat. Bring it to a boil. Then keep stirring it in a while so that the milk doesn't stick to the pan. Add cardamom and nutmeg.

  • We need to reduce milk so that it becomes dense and changes its color to pinkish.

  • It will turn into condensed milk. Now add sugar and at this stage keep stirring continuously.

  • Sugar will melt and the texture will become little liquidy.

  • Turn off the heat.

Combining the two

  • Arrange the bread pieces in a baking tray or any other container. Pour Rabri all over it till it gets drenched. Keep some spare rabri, don't finish all.

  • Garnish with Pineapple, pomegranate, and pistachio.

  • Chill it for an hour before serving.


  • You may also use oil to fry bread pieces but in ghee it tastes amazing.

  • Combine rabri and bread pieces an hour before and chill. It will soften the bread from inside and it will be easy to break.

  • For us, sweetness in Rabri is enough overall but you like more sweet, you may put bread pieces in sugar syrup after frying them and then in rabri.

Download Recipe PDF

I hope you enjoy this #lockdown recipe in #Ramadan.

Share some love by stopping by and sharing your experiences. You can also follow and tag us on Instagram @eatartist. Let the art of food paint you. Love, Uma


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