Shahi Tukda Recipe (Double Ka Meetha)

Pieces of fried bread, half dipped in golden milk and garnished with chopped pistachios and rose petals arranged on a glass cake stand.

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Shahi Tukda Recipe (Double Ka Meetha)

Learn how to make Shahi Tukda (Double Ka Meetha), the royal Indian dessert made with bread! This easy recipe features crispy fried bread soaked in sugar syrup and topped with creamy rabri. Perfect for festivals and celebrations such as Diwali, Eid, and other special occasions.

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: Indian

Diet: Hindu, Vegetarian

Servings: pieces

Calories: 117kcal

Author: Vaishali

Ingredients

For Rabri

3 cups whole milk
½ cup condensed milk add more to taste
1 slice white bread
2 tablespoon blanched almonds
2 green cardamoms
A pinch saffron

For Sugar Syrup

1.5 cups sugar
2 cups water
2 green cardamoms smashed

For Bread

18 slices white bread
1 cup Oil or ghee for deep frying

For Garnish

2 tablespoon pistachios chopped
Rose petals

Instructions

Rabri

Set a deep sauce pan on medium heat and add 3 cups whole milk. Let the milk come to boil. While the milk is reaching a boil, in a dry grinder add the 2 tablespoon blanched almonds, 2 green cardamoms and A pinch saffron. Grind to a smooth powder. Set aside.
Trim off the edges from your 1 slice white bread and break into 4 pieces. Add it to the grinder to make fresh bread crumbs.
Once the milk starts boiling, lower the heat to low and start stirring it, so that it doesn’t burn or scald. Incorporate all the cream that has collected on the surface of milk and on the sides of your pan back into the milk. Keep doing this for 5-7 minutes.
Add the ½ cup condensed milk, bread crumbs, and the almond powder to the pan with milk. Mix and cook for another 15-20 minutes, stirring occasionally.

Sugar Syrup

In a saucepan, add 1.5 cups sugar and 2 cups water and set it on medium-high heat. Break open 2 green cardamoms pods and add them to the water-sugar mix (skin and seeds). Once it starts boiling, lower the heat to medium-low and let it cook for about 20 minutes, or until it reaches a one-string consistency. Keep warm.

Bread

While the rabri and sugar syrup are cooking, in a deep frying pan add 1 cup Oil or ghee and begin heating it over medium heat. Cut the edges off of 18 slices white bread and cut each slice in half lengthwise (or in triangles).
Once the oil is hot and shimmering, turn the heat to medium and start frying the bread slices. You want them to turn deep golden brown but don’t let them burn.
Repeat until all slices of bread are fried, then let them drain. Bread should be crispy and golden, not dark brown.
Once both the breads and the syrup are ready, start soaking fried bread slices in the syrup, one at a time for 10-15 seconds or until the syrup soaks through the bread.
Lay the slices on a cooling rack set over a cookie sheet to let the excess syrup drain.

Serve Shahi Tukda

I like to dip one side or half of the sugar syrup-soaked bread slices in rabri and garnish with chopped 2 tablespoon pistachios and Rose petals for presentation. You can also arrange the bread slices in a platter and drizzle rabri over it. Serve extra rabri on the side.

Video

Notes

If you are having trouble grinding blanched almonds, saffron, and green cardamom for rabri, add half a teaspoon of sugar to the mix and grind again.

Use stale or day-old bread for the best results

Don't overcrowd the pan while frying bread

One-string consistency of the sugar syrup is key. To check - drop a little syrup onto a plate and let it cool for a few seconds. Then take a drop and press a bit between your thumb and index finger — when you pull them apart slowly, a single string should form. That's your one-string consistency! Another way to check the syrup is with a digital thermometer—just make sure the tip doesn't touch the bottom of the pan. Once it hits 220°F/105°C, usually around the 12-15-minute mark, it's ready!

If you find this recipe too sweet, skip the sugar syrup and drizzle the fried bread directly with rabri

Nutrition