How to make Jamun Shahi Tukda -

Jamun jam adds a new dimension to the much liked shahitukda.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Kala Jaumn Jam, Bread Slices (ब्रेड स्लाइस)

Cuisine : Hyderabadi

Course : Desserts

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Jamun Shahi Tukda

Jamun Shahi Tukda Recipe Card


Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Jamun Shahi Tukda Recipe

  • Kala Jaumn Jam 6-8 tablespoons

  • Bread Slices cut into roundels 12

  • Sugar 1/2 cup

  • Saffron (kesar) a few strands

  • Oil to deep fry

  • Rose water 2 tablespoons

  • Rabdi 4 tablespoons

  • Pistachios slivered a few for garnish

  • Jamun wedges a few


Step 1

Cook sugar with 1 cup water in a non stick pan to make syrup. Add saffron strands and mix. Heat oil in a in a kadai.

Step 2

Deep-fry bread roundels till golden brown. Drain on absorbent paper.Dip the bread slices in the saffron flavored sugar syrup till they soften.

Step 3

Add rose water to the bread slices in the pan. Spread the jamun jam in the centre of a serving plate. Place 2 slices of bread and spread jam over it.

Step 4

Repeat it with one more slice. Spread rabdi on the uppermost layer of bread, garnish with some more jam, jamun slices and pistachios and serve.

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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.