Shahi Tukra

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Shahi tukra is a dish that is fit for a king. This dish actually belonged to the Nawabi food menu. This dessert is very famous in North India and is a closer cousin to the famous double ka meeta in Hyderabad. Double ka meeta is slightly different from shahi tukra. I will post the recipe of double ka meeta very soon.

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The traditional shahi tukra is served in a different way. Deep fried pieces of bread are placed on the serving dish and the thickened sweetened milk is poured over it and topped with nuts and served.

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Here i am arranging it in a way such that i can cut in squares and serve. Pieces of bread that have been deep fried till crisp and golden brown in fragrant ghee are tightly arranged on the bottom of the serving dish and are topped with the sweet saffron milk mixture. Now, next layer is my favorite part, where i add mawa sautΓ©ed in ghee with sugar and cardamom. Then a layer of fresh cream topped with lots of nuts. Chill it and dig in. Its awesome!

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Shahi tukra in no doubt, is a royal treat to the taste buds at anytime. This recipe was introduced to me by my bestie for life, Nimeena! Im sure my regular followers must be familiar with this name by now. πŸ™‚ Thank you darling!! <3

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Recipe courtesy: Nimeena Saleem

6 slices bread
Ghee to deep fry
1 1/4 cups milk
1/2 cup sweetened condensed milk
Sugar to taste

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Few strands Saffron
Few drops kewra essence or kewra water
150 gram mawa/khoya
1/2 tsp cardamom powder
1 cup fresh cream
Cashews, Pistachios, Almond to garnish

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1. Remove crust from the bread slices and cut each slice into two.
2. Heat ghee in a pan and deep fry the bread till golden brown and crispy.
3. Drain and arrange on a serving plate.
4. Heat milk and add the condensed milk along with saffron and few drops of essence. Let it simmer for about 10 minutes stirring at regular intervals.
5. Pour this milk mixture on top of the bread and let it soak up the milk.

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6. Meanwhile, heat 1 tbsp of ghee in a pan and lightly fry the crushed mawa along with cardamom powder and a tablespoon of sugar. Spread this mawa layer on top of the bread.
7. Add a few drops of kewra essence to the cream. Spread this cream on top of the mawa.
8. Sprinkle chopped nuts. Chill for 4-5 hours. Serve.

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Notes:

βœ”οΈ If you don’t want to deep fry the bread in ghee, just shallow fry it in ghee till crispy.
βœ”οΈ Kewra water is an extract that is distilled from pandanus flowers. It is a transparent liquid, almost similar to rose water. I got it from an Indian store. If you cant find it, replace it with rose water.
βœ”οΈ Khoya or mawa is basically dried milk used for making most sweet dishes. You can get khoya from indian sweet stores. If not you can prepare it at home, but it is quite a cumbersome process. If you don’t find it in stores and don’t want to make it, just replace it with paneer. You might want to add more sugar if using paneer. Just check and add. The taste will be slightly different but that works well too. Mawa recipe is here.

 

Shahi Tukra
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INGREDIENTS
  1. Recipe courtesy: Nimeena Saleem
  2. 6 slices bread
  3. Ghee to deep fry
  4. 1 1/4 cups milk
  5. 1/2 cup sweetened condensed milk
  6. Sugar to taste
  7. Few strands Saffron
  8. Few drops kewra essence or kewra water
  9. 150 gram mawa/khoya
  10. 1/2 tsp cardamom powder
  11. 1 cup fresh cream
  12. Cashews, Pistachios, Almond to garnish
DIRECTIONS
  1. Remove crust from the bread slices and cut each slice into two.
  2. Heat ghee in a pan and deep fry the bread till golden brown and crispy.
  3. Drain and arrange on a serving plate.
  4. Heat milk and add the condensed milk along with saffron and few drops of essence. Let it simmer for about 10 minutes stirring at regular intervals.
  5. Pour this milk mixture on top of the bread and let it soak up the milk.
  6. Meanwhile, heat 1 tbsp of ghee in a pan and lightly fry the crushed mawa along with cardamom powder and a tablespoon of sugar. Spread this mawa layer on top of the bread.
  7. Add a few drops of kewra essence to the cream. Spread this cream on top of the mawa.
  8. Sprinkle chopped nuts. Chill for 4-5 hours. Serve.
Notes
  1. βœ”οΈ If you don’t want to deep fry the bread in ghee, just shallow fry it in ghee till crispy.
  2. βœ”οΈ Kewra water is an extract that is distilled from pandanus flowers. It is a transparent liquid, almost similar to rose water. I got it from an Indian store. If you cant find it, replace it with rose water.
  3. βœ”οΈ Khoya or mawa is basically dried milk used for making most sweet dishes. You can get khoya from indian sweet stores. If not you can prepare it at home, but it is quite a cumbersome process. If you don’t find it in stores and don’t want to make it, just replace it with paneer. You might want to add more sugar if using paneer. Just check and add. The taste will be slightly different but that works well too.
Savory&SweetFood http://savoryandsweetfood.com/

Its been very long since i went for the fun filled Friday Fiesta. I am definitely going this time with this dessert. πŸ™‚ check out Angie’s blog for fun things and amazing recipes.

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94 thoughts on “Shahi Tukra

    1. Thank you! Hmm yeah kinda like tres leches cake, but here i am using bread instead of the cake. Wonder how this pudding will be if i place a layer of cake instead of the bread. Hmmm. Must try it that way. πŸ™‚

  1. Wow, that surely sounds royal, Sadia! Love the pictures, so mouthwatering. Thanks for the notes on the ingredients, I had no clue about kewra water.

    1. Thank you! Yeah this is kinda like umm ali. Umm ali is an arabic dessert whereas shahi tukra is purely indian. There are some difference in the ingredients.

  2. We’re glad you decided to return to Fiesta Friday and share this exotic dish with us. The photos are superb and your instructions very easy to follow.

  3. Sadia, you have to be named the ‘dessert queen’! OH MY, I have not seen a decadent version of shahi tukda than this! Looks absolutely stunning and gorgeous and my hand is reaching out to get a piece! Great idea to add mawa on top. ! And of course the nuts on top makes it a perfect dessert! Thanks so much for bringing these ‘royal’ tukdas to Fiesta Friday! πŸ™‚

  4. Welcome back to Fiesta Friday, Sadia and haven’t you made up for lost time, too?! This looks and sounds amazing – my mum would love me to make this for her and all her ladies – shame is is thousands of miles away. I will definitely do this when I visit her though. I don’t dare make it here as all those tukras will just end up on my hips!! I can see how popular it is with the party goers here – there is barely any left!! Do also send my thanks to Nimeena too! Happy Fiesta Friday!

  5. Sadia,
    How did I miss the Shahi tukra before….my mouth is watering looking at it. We used to wait for Id when my Dad’s friends would send over Biryani and shahi tukra:)

    1. Hmmm ayisha, these two items are the highlight of the dish. You have to add either of those. Ricotta or mascarpone cheese can be used as a substitute, i guess. I never tried with these, but it should taste fine.

  6. Hi!!
    I made it today, with small changes. It was a hit with the guests.
    For a girl who knows nothing about cooking, your blog is a lifesaver. My dinner menu consisted of 5 dishes out if which 2 recipes were from your blog.
    Thank you so much! I’ll be back!

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