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.
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.
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 sautéed in ghee with sugar and cardamom. Then a layer of fresh cream topped with lots of nuts. Chill it and dig in. Its awesome!
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. 🙂 Thank you darling!! <3
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
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
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:
✔️ If you don’t want to deep fry the bread in ghee, just shallow fry it in ghee till crispy.
✔️ 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.
✔️ 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
Ingredients
INGREDIENTS
- 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
- 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
Instructions
DIRECTIONS
- Remove crust from the bread slices and cut each slice into two.
- Heat ghee in a pan and deep fry the bread till golden brown and crispy.
- Drain and arrange on a serving plate.
- 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.
- Pour this milk mixture on top of the bread and let it soak up the milk.
- 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.
- Add a few drops of kewra essence to the cream. Spread this cream on top of the mawa.
- Sprinkle chopped nuts. Chill for 4-5 hours. Serve.
Notes
✔️ 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.
✔️ 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.
Its been very long since i went for the fun filled Friday Fiesta. I am definitely going this time with this dessert. 🙂 check out Angie’s blog for fun things and amazing recipes.
Oh my this is wonderful. It’s very much like a tres leches cake. I love this recipe I have to google Mawa. This is wonderful!
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. 🙂
That looks amazing, Sadia. Love the pics too. And love how you wrote words with the icing 🙂
🙂 thank you Anjana! Hehe i was actually reluctant to post that foto. Now i am thinking, good that i posted. <3
*cries* oh man that looks SO good!! Even just the steps photos look delicious.
Aww how sweet! Thanks a lot! 🙂
Wow. Love those flavours! I have never tried this before, but know I’d enjoy it! Will try making it some time 🙂
Thank you karinna! Do try it. Im sure you will like it.
Wow! What a makeover! Sharing with my friends.. 🙂
Happy you liked it dear! Thanks for sharing! 🙂
You’re most welcome 🙂
Wow! These look simply delectable. I love the look the pistachios give.
Thank you Davegon! 🙂
oh wow – what a pretty version of shahi tukras! my family is originally from UP so shahi tukras are quite popular at home!
Thank you Sarah! So you must he a master in making shahi tukras huh! 🙂
hahaha sadly no, my nanis version of giving me a recipe is this “cook some milk and sweetener, pour over fried bread”.
🙂 but that is the real traditional method i guess.
Wow…have never heard of this! Sounds rich and delicious!
You must try making this Lori! You will like it. 🙂
This looks amazing, Sadia. I never had shahi tukra and I sure would like to after seeing this. Bravo! Thank you for the definitions of the ingredients which we are not familiar with.
You are most welcome fae! Thank you for the sweet words. 🙂
Just gorgeous! It used to be my fav dish as a child. Haven’t had it since a long time.
You are from Delhi right? Its very famous there i guess.
Yes 🙂
This looks amazing! What a nice recipe!
Thanks! 🙂
Oh my, what a gorgeous post… the photos are wonderful too!
Thank you! 🙂
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.
You are welcome Apsara! Even i didn’t have any idea about kewra water until recently. 🙂
This sounds sinfully good.
Thanks a lot! 🙂
Looks like such a yummy treat! 🙂
🙂 it is. Thanks! 🙂
Oh wow:) one of the best shahi tukta I have ever seen..drooling
So kind of you! Thanks! 🙂
This dessert looks absolutely divine, I love all the flavors 🙂 Is it like Um Ali dessert?
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.
OMG! WOW!!
😀
It looks absolutely delicious! Beautiful pictures 🙂
Thank you! Do try making it.
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.
I really missed the fiesta fridays. It is a real fun party. Btw thank you so much for the lovely comment. It means a lot. 🙂
Amazing pics and a wonderful recipe. Every bite must be sinful!!!
Thank you Namrata! 🙂
Thanks nimmi! Glad you liked it. It is perfect for iftar. Do try it. 🙂
Okay! 🙂 do lemme know how it was for you if trying.
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! 🙂
I soo wish i could hand over the entire plate to you Indu! Such a sweet comment. You made my day! Thanks a lot dear! <3
Sadia, I had one question – your pic shows you cut the bread into triangles. then how were you able to cut into square pieces? Does it all come together after you pour the milk over it?
Yeah it all comes together once it sets well in the fridge. 🙂
thanks:)
What a beautiful plate – amazing!
Thanks Afra! <3
delicious! thanks for sharin
Thank you! 🙂
The dessert looks so delicious! Thank you for sharing it, Sadia 🙂
Thanks Ahila! 🙂
Lovely photos and what a tasty recipe, Sadia!
Thank you dear! 🙂
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!
Hehe! Do make them for your mom. Make a small plate for yourself too with half the ingredients. It wont do that harm. Once in a while cheat is ok. 🙂
And thank you for dropping by. 🙂
This looks amazing! I love your photography as well 🙂
Thanks a lot Thomas! 🙂
it looks delicious!
Thank you! 🙂
Wow love shahi tukra. …During my college days one of my friend used to feast us with this and can say awesome dessert….looks yummmmmmmmmmmmmy. …
I love shahi tukra too. Thanks a lot for the sweet comment. 🙂
Wow this looks so delicious!
Thanks dear! 🙂
This looks heavenly, Sadia. Your pictures are always so inviting!
Thanks Aditi! 🙂
Beautiful Sadie
Sadia! Stupid iPad auto correct. 🙂
Haha! Thats okay! Thank you for the comment and also for stopping by. 🙂
Wow, Sadia, this is absolutely stunning and decadent! I love the layers of textures and flavours, this really is a special recipe. Bookmarked!
Thank you dear! 🙂
Gorgeous x
Thank you Dimple! 🙂
Wow, what a delightful looking treat! I’ll take three pieces, please! 😀
You can take as much as you want. 🙂
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:)
Oh yeah shahi tukra is my fav too. Try out this recipe, u will like it. 🙂
Yummy yummy.. i am drolling over it.. what can i replace with mava or paneer?
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.
Is this sweetened mava?
I have seen mava recipe using milkpowder.. Will it work for this dessert?
I guess so. I have never tried making mava with milk powder. So im not sure of the taste. You can make mava with milk too.
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!
Feeling so so happy reading your comment Jumana! Thanks a lot for following my blog. Keep visiting and give feedback. I love to read them. 🙂
oMG ….made it and as usual ur recipe turned out awesome…thank u so much
Yaaay!! Soo happy.
Hi Sadia.. I am in India currently I would use almarai fresh cream when in uae… But will the same thickness come with Amul fresh cream
Hey Sanah. I guess it will work with amul cream.
Thanks will try… But pls keep uploading every week I keep waiting for ur new recipes…
Awww In shaa Allah I will try to be more active here. 🙂