Shahi Tukda Recipe


    • 4-6 Wheafree Sandwich Bread slices
    • Ghee for frying

    For Milk Syrup

    • 2 cups Milk
    • 2 cups Sugar
    • 4-5 Saffron strands
    • Pinch of Cardamom powder

    For Instant Rabri

    • Remaining Sweetened Milk
    • ¾ cup Condensed milk
    • Pinch of Saffron
    • ¼ tsp Cardamom powder
    • ½ cup Milk
    • ¼ cup Slivered Almonds and Pistachios (keep some for garnishing)


    For the Filling:


    1. Take Wheafree Sandwich bread and cut off the crust of the bread. Cut them into triangles and keep it aside.
    2. Heat ghee in a deep pan, fry the bread slices on medium heat.
    3. Fry from both sides till it gets nice golden brown in color and crisp.

    For Milk Syrup


    1. Heat milk in a saucepan, add sugar and boil for 2-3 minutes.
    2. Add saffron strands and cardamom powder and stir well.
    3. Let it boil for 2 to 5 minutes.
    4. Keep aside and keep warm.
    5. Now, dip the bread slices in the lukewarm milk syrup. With the help of a spoon coat the bread slice evenly. Keep it in the syrup for 5-10 minutes till the bread becomes soft and is completely soak in the syrup.
    6. Then take them out and arrange the soaked bread slices neatly in a serving tray.

    For Instant Rabri:


    1. Now to the remaining sweetened milk, add condensed milk. Boil for 1-2 minutes, stir at regular intervals.
    2. Add pinch of saffron, cardamom powder. Add milk and mix everything well. Boil till the rabri thickens.
    3. Keep it aside for cooling.
    4. Pour the rabri on the milk syrup coated bread slices evenly.
    5. Keep in the refrigerator to cool. (optional)



    1. Garnish with slivered pistachios and almonds.
    2. Serve the Shahi Tukda chilled or warm.

    - Recipe By: Wheafree Kitchen