How to make Shahi Tukda - SK Khazana -

Translated into English you could call this dessert the Royal Bites – it is rich and absolutely delicious

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : White bread slices (सफेद ब्रेड), Milk (full cream) (फुल-क्रीम दूध )

Cuisine : Moghlai

Course : Desserts

For more recipes related to Shahi Tukda - SK Khazana checkout Double Ka Meetha, Bread And Butter Pudding, Shahi Tukra and Moong Dal Halwa Canapes, Strawberry Bread Pudding . You can also find more Desserts recipes like Madgane Peach Clifoutis Sweet Pumpkin Sago Black Forest Cake

Shahi Tukda - SK Khazana

Shahi Tukda - SK Khazana Recipe Card


Moghlai cuisine is a fusion of Persian and Indian culinary styles. It has rich sauces, butter based curries, ginger flavoured roast meats and sweets that are fit for the king! Moghlai food offers a rich fare that is irresistible. 
Moghlai food is aromatic, marinated as it is in masalas of ginger and onion, tinged with nutmeg, mace, cloves and cinnamon; dishes of rich sauces combining a perfect balance of a range of spices, yogurt and cream, almonds and pistachios, form the base to receive morsels of chicken or meat cooked in ghee; vegetable dishes with the nutty flavour of poppy seeds and sweetened with honey; extravagant rice dishes, biryanis and pilaus, each grain separate and full of flavour, garnished with cardamom and strands of saffron; silky-smooth, ice-cold desserts flavoured with essence of roses, decked with tissue-thin sheets of real gold or silver and decorated with a scattering of rose petals; drinks squeezed from fresh fruits. All prepared to please the eye as well as the palate!
For the Moghals, Persia epitomised high culture. Persian became the language of the court, and Persian customs, literature, music, painting and architectural styles merged with the best India had to offer. It is a similar fusion of Persian and Indian culinary styles that sets Moghul cooking apart from other Indian cuisines.

Prep Time : 3.30-4 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Shahi Tukda - SK Khazana Recipe

  • White bread slices 5

  • Milk (full cream) 1 litre

  • Khoya/mawa 1/4 cup

  • Sugar 1/4 cup

  • Green cardamom powder 1/2 teaspoon

  • Ghee for deep-frying

  • Sugar (2 cups sugar cooked with 2 cups water till 1 stri 2 cups

  • saffron strands few + for garnish

  • Rose water 1 tablespoon

  • Pistachios blanched, peeled and cut into slivers 6-7

  • Almonds cut into slivers 6-7

  • Silver warq for garnish

  • Dried rose petals for garnish


Step 1

Heat milk in a deep non-stick pan and bring it to a boil. Reduce heat and simmer, stirring occasionally. Scrape the sides of the pan and add it to the boiling milk.

Step 2

Halve the bread slices diagonally into triangles. Heat sufficient ghee in a kadai. Add the bread triangles, 2 at a time, to the hot ghee and deep-fry till golden.

Step 3

When the milk is reduced to half its original quantity, add mawa and mix well and simmer till the milk reduces to ¼ quantity. Add sugar and mix well. Add ¼ tsp green cardamom powder mix well and simmer for some time. Cool down to room temperature and keep it in the refrigerator to chill.

Step 4

Heat sugar syrup in another non-stick pan, add saffron, ¼ tsp green cardamom powder and rose water, mix well. Take the pan off the heat when the syrup is slightly warm. Dip the fried bread triangles in this syrup till they soak up the syrup. Drain them and keep on a plate.

Step 5

To serve, arrange the bread triangles on a serving plate, pour the chilled rabdi over them. Garnish with pistachios, almonds, saffron strands, silver warq, and a few dried rose petals and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.