This is a super easy Shahi Tukda recipe that makes for a great sweet dish for any family gathering.
You can also just make it for yourself when the sugar cravings start curbing in.
Shahi Tukda is literally transalated to “A royal piece of dessert”. Double Ka Meetha is another name for this dish, and originally, it isn’t a very difficult thing to make. It basically consists of ghee-toasted bread, saffron-infused, thick sweetened milk or rabri, and some nuts as topping.
While I do love the traditional Shahi Tukda, this recipe is even more simplified and modernized.
Do you enjoy Indian sweets and desserts? Here are some other creative ideas you should check out; Gulab Jamun in Kunafa Nests, Instant Rasmalai using milk powder or Lonavla Chocolate Walnut Fudge.
Want to know where and who I learned this recipe from?
You know those recipe books we sometimes get along with a product purchase?
This recipe was found in a free recipe book along with a cream based product, by my aunt, years ago. She was inspired to try it and it ended up being one of her go-to desserts for parties and family events.
Made by her, I have had it many times and I decided to try it myself. Who knew it would’ve been THIS EASY?!
It takes barely 10mins to assemble and yes, this is more of an assembling recipe. The measurements mentioned are just my approximate and can be easily altered to your preference and quantity.
If you want a visual demonstration of how to make this, check out this video that I shared on Instagram.
This Shahi Tukda version is best eaten fresh when the bread is warm and crisp. Do give it a try!
RECIPE for Shahi Tukda:
Shahi Tukda with Fresh creamCourse: DessertCuisine: IndianDifficulty: Easy
4 white bread slices, edges removed
50ml desi ghee
250ml unsweetened fresh/thick cream
Slivered pistachios, for topping
- For Sugar Syrup
1/2 cup white sugar
1/2 cup water
A pinch of saffron
- Start by preparing the sugar syrup. In a saucepan combine sugar and water. Bring to a boil, stirring, until sugar has dissolved. Add a pinch of saffron and let it cool.
- Heat a frying pan at medium flame. Cut bread into equal triangles and spread a generous layer of ghee on both the sides and fry until toasted with a deep golden colour. Repeat with all the bread triangles.
- Soak toasted bread into the cooled sugar syrup for only a couple seconds coating on both sides and removing excess syrup. Put bread on the serving plate.
- Add a small layer of thick cream on top of all the toasts. Sprinkle up some pistachios and serve!