SHAHI TUKREY – A quintessential dessert!

The thought of having shahi tukrey is always exciting. Fried piece of bread topped with crushed dry fruits, soaked in a well-prepared sweetened rabri melting in your mouth is just extraordinary. Isn’t it? Yummmm

I don’t know why but I never attempted preparing these in my kitchen until last week. Every time I ended up making something else whenever I used to think about making shahi tukrey. Strange! Anyways, last week I knew this is IT. I have to try this yummilicious dessert, it’s NOW OR NEVER. Lol :p

As always I jumped in the valley of Google in search of the most foolproof recipe everrr. After browsing through several recipes I decided in favour of Food fusion’s version. It looked simple, easy and authentic just the way I wanted. So, without altering it at any stage I replicated it as it is unlike my normal style.

Taste Test: One-word ‘DELISH’. HI was blown away with this (yet another) successful try. He is now asking me to make more. Haha

Pasting the recipe below for you guys.

About Shahi Tukrey: A delicacy consisting of fried pieces of bread soaked in a well-prepared sweetened rabri (milk mixture) topped with dry fruits. It’s roots are connected to the Awadhi cuisine and the dish is believed to be travelled with Babur in the 16th century – a decadent, desi version of the bread pudding which was conceived and crafted during the Mughal era.

Inspired By: Food Fusion

Rating:   chef-hatchef-hatchef-hatchef-hat

Cuisine: Pakistani/Indian/Desi

Course:  Dessert

Serves: 10-12 Ease Level:  chef-hatchef-hatchef-hatchef-hat
Prep + Assembling Time:  15 mins Quickness:  chef-hatchef-hat
Cooking Time: 40 mins Sweet Level:  chef-hatchef-hatchef-hatchef-hat

chef-hat Above ratings are out of 5, with 5 being the ‘most’.


chef-hatCooking spoons
chef-hatCooking pot
chef-hatFrying pan
chef-hatServing dish(es)


For Thickened milk (Rabri):
chef-hatMilk 1 litre
chef-hatSugar 3-4 tbsp or to taste
chef-hatGreen cardamom powder ½ tsp
chef-hatSaffron strands 1-2 pinch
chef-hatCream ¾ cup

For Sugar syrup:
chef-hatWater ½ cup
chef-hatSugar ½ cup
chef-hatGreen cardamom powder ½ tsp
chef-hatRosewater ¼ tsp

For Bread Slices:
chef-hatOil for frying
chef-hatBread slices 10-12

For Assembling:
chef-hatAlmonds chopped 2-3 tbsp (for garnishing)
chef-hatPistachios chopped 2-3 tbsp (for garnishing)


For Thickened milk (Rabri):
chef-hatIn a saucepan, add milk and sugar, mix it.
chef-hatAdd green cardamom powder, mix well.
chef-hatNow add saffron, cook on low flame until milk thickens (20-30 minutes) and keep stirring in between until milk is reduced to desired thickness.
chef-hatAdd cream and give it a good mix.
chef-hatRemove from heat and set aside.

Sugar syrup:
chef-hatIn a saucepan, add water and sugar, cook until it comes to a one string consistency.
chef-hatAdd cardamom powder and stir, cook until sugar syrup is thickened.
chef-hatAdd rosewater, mix it and cook for 1-2 minutes, remove from flame and set aside.

Bread Slices:
chef-hatTrim the brown sides of the bread, cut to triangles or any shape of your choice.
chef-hatHeat oil in a deep fry pan and fry the bread slices in the hot oil until light brown, drain on a plate lined with paper towels.
chef-hatIf you don’t want to fry, just toast them until crispy.

chef-hatNow dip the bread slice in the sugar syrup for 10-15 seconds.
chef-hatArrange the sugar syrup coated bread pieces in a dish, pour the thickened milk (rabri) on the sugar-coated bread slices.
chef-hatGarnish with almonds and pistachios.
chef-hatServe and enjoy- hot or cold (the way you like).

Shahi Tukrey

chef-hatCook the milk mixture on low flame/heat and keep stirring with a spoon.
chef-hatAdjust the sweetness to suit your taste buds.
chef-hatYou can add condensed milk in place of sugar.
chef-hatDo not cook the mixture rigorously after adding cream or else the oil will come on top.
chef-hatAvoid ignoring while it is in the process or else it will result in sticking at the base which in turn will give a burnt smell that is why I  am emphasizing on ‘stirring’ the most.

chef-hatYou can use any kind of dry fruits for garnishing.
chef-hatThe consistency depends on you, I like my mixture to be more on the thicker side so I cooked it for a longer period. Do keep in mind that it gets thicker upon chilling.
chef-hatYou can perform the steps in parallel to speed up the process.

Hope you’ll enjoy trying it out.
I’d love to get your feedback. Feel free to drop a comment below about your experience.

Happy shahi biting! Haha

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