Dessert

Shahi Tukda Recipe

ByLuna Ryder January 31, 2026January 31, 2026

Introduction

Shahi Tukda is a rich and fragrant Indian dessert featuring fried bread soaked in saffron-infused creamy milk. This royal treat combines warm spices and delicate rose water for a luscious finale to any meal.

On a white plate with blue and pink floral patterns around the edges, there are eight triangular golden-brown pieces arranged in a star shape, overlapping slightly. These pieces are thick and crispy, covered with a smooth, bright yellow sauce evenly spread over them. Small chopped nuts are sprinkled all over the sauce, along with small shiny silver leaf decorations placed randomly on top. The plate sits on a large golden tray with an ornate edge, which rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

¼ tsp saffron strands
7 cardamom pods, seeds removed
1 tsp caster sugar (for grinding with cardamom)
1 tsp caster sugar (additional)
4 slices white bread, medium thickness, 2 days old
Sunflower oil, for shallow frying
1 litre full-fat milk
75g caster sugar
125ml double cream
Few drops rose water
1 tbsp almonds, chopped
Silver leaf (optional)

Instructions

Step 1: Soak the saffron strands in 2 tablespoons of warm water and set aside for 1 hour. Meanwhile, grind the cardamom seeds with 1 teaspoon caster sugar using a pestle and mortar until fine.
Step 2: Remove crusts from the bread and cut each slice diagonally in half.
Step 3: Pour sunflower oil into a high-sided frying pan to a depth of 2cm and heat over medium heat. When the oil reaches 180°C or a bread cube browns in 30 seconds, fry the bread slices in batches until golden on both sides. Drain on kitchen paper and set aside.
Step 4: In a wok or karahi, heat the milk with the ground cardamom mixture and 75g caster sugar over medium-high heat, stirring occasionally. Once boiling, reduce heat to medium and cook for about 15 minutes, stirring often, until the milk reduces by half.
Step 5: Mix a ladleful of hot milk with the double cream in a bowl, then pour the mixture back into the pan. Stir in the soaked saffron with its water and add enough rose water to give a soft floral aroma.
Step 6: Add the fried bread slices in a single layer to the creamy milk in batches. Soften the bread on low heat for 2-3 minutes, then remove with a slotted spoon and arrange on a serving plate in a single layer.
Step 7: Increase heat to medium and continue reducing the remaining milk in the pan for a few minutes, stirring until it reaches the consistency of double cream.
Step 8: Allow the milk to cool and thicken for 15 minutes, then spoon it evenly over the bread. Chill the dish overnight so the bread softens completely.
Step 9: Before serving, sprinkle with chopped almonds and optionally decorate with silver leaf for a special touch. Serve chilled.

Tips & Variations

Use day-old bread to prevent sogginess when frying and soaking.
For a nutty twist, try garnishing with pistachios instead of almonds.
If you prefer a less rich version, substitute half the double cream with evaporated milk.
Adjust rose water carefully; a few drops add aroma without overpowering.

Storage

Store Shahi Tukda covered in the refrigerator for up to 2 days. It is best served chilled, so take it out about 15 minutes before serving. Reheat is not recommended as it changes the texture of the creamy milk and soaked bread.

How to Serve

The dish shows a white plate with a blue and pink floral pattern on its edge, placed on a golden tray with a white marbled background. On the plate, there are multiple triangular pieces of toasted bread arranged in a star shape, each piece golden brown and crispy. The triangles are covered with a thick, bright yellow sauce that looks creamy and smooth. Scattered on top are small bits of chopped nuts and shiny, silver edible foil, adding texture and a bit of sparkle. To the side, there is a small white bowl containing more chopped nuts, and parts of other white plates are visible around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bread other than white bread for Shahi Tukda?

While traditional recipes use white bread, you can experiment with brioche or challah for a richer flavor. Avoid whole grain breads as their texture and flavor may not complement the dessert well.

What can I do if I don’t have rose water?

If rose water is unavailable, you can omit it or substitute with a small amount of vanilla extract. However, rose water provides the signature floral note that defines Shahi Tukda’s flavor.