Shahi Tukra is a beloved Mughlai dessert that translates to “royal piece.” I learned this recipe from my grandmother who always made it for special occasions. The dessert makes simple bread into something magical through a careful process of frying and soaking in aromatic saffron custard. The generous garnish of nuts adds both beauty and crunch to this classic Indian sweet.
About the Recipe
This recipe strikes a beautiful balance between rich and light flavors. The bread stays crispy on top while soaking up the creamy saffron custard below. I always toast the nuts and it makes such a difference in taste. While traditional versions use only whole milk, adding custard powder helps achieve the perfect thickness without hours of reduction.
Why you will love this recipe
This dessert looks impressive but requires basic ingredients and simple techniques. The steps are straightforward: start by frying the bread, make custard, assemble, and chill. You can prepare it ahead of time, making it perfect for entertaining. The combination of textures from crispy bread to silky custard to crunchy nuts creates an engaging eating experience.
Cooking Tips
Use day-old bread for best results. Fresh bread can become soggy at times. Keep the heat medium-low when frying to achieve even golden color. Stir the custard constantly to prevent lumps. Let the fried bread cool slightly before adding custard to maintain some crispiness.
Serving and Storing Suggestions
Serves 4-6 people. Prepare up to 8 hours ahead and store covered in the refrigerator. Serve chilled, garnished with extra nuts if desired. Best consumed within 24 hours as the bread will continue softening.
Shahi Tukra (Shahi Tukda)
Ingredients
- 8 to 9 Bread Slices
- 200 ml Milk
- 100 g Sugar
- 3 tbsp Custard Powder
- 1/4 tsp Saffron Strands
- 2 to 3 tbsp Cashew Nuts
- 2 to 3 tbsp Raisins
- 2 to 3 tbsp Almonds sliced (optional)
- 2 to 3 tbsp Pistachios sliced(optional)
- as required for frying Ghee
- 4 tsp Oil
Instructions
- Heat oil in a small frying pan.
- Fry the cashew nuts and raisins until lightly golden brown.
- Remove and keep aside.
- Cut the bread slices into halves.
- Heat ghee in a pan over medium flame.
- Add the bread slices and fry until lightly browned and crispy.
- Remove and keep aside.
- Heat milk in a pan and bring to a boil. Reduce flame to low.
- Add sugar, saffron strands, custard powder and stir well until sugar has fully dissolved.
- Transfer the bread slices to a serving dish.
- Pour the milk on top.
- Garnish with cashew nuts and raisins.
- Keep it in the fridge for 30 minutes.
- Garnish with almonds and pistachios.
- Serve chilled.
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Frequently Asked Questions
Can I use brown bread instead of white bread?
White bread works best as it absorbs the custard better and provides the traditional taste. Brown bread can make the dessert heavy and alter the classic flavor.
How do I prevent the custard from becoming lumpy?
Mix custard powder with a small amount of cold milk first to make a smooth paste. Add this to hot milk while stirring continuously.
Can I make this without saffron?
Yes, though saffron provides signature color and aroma. You can substitute with a few drops of yellow food color and cardamom powder.
1 comment
Nice sweet dish …easy to make …