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How to Make Authentic Sindhi Shahi Tukda | Sindhi Cuisine | शाही टुकड़ा बनाने का तरीका | Shahi Tukda Banane ki Recipe | Payal’s Pasison

Shahi Tukda or some may spell it as Shahi Tukra is super easy and super quick dessert recipe. Every festival should begin with something sweet. Desserts, as we know, always add to the grace of the occasion, may it be lunch or dinner. The rumors, legends & roots of the dish can be traced back to Ancient Egypt, Persia & Sindh. There are various stories behind it. It is also made in Hyderabad and referred to as Double ka Meetha. The Double Ka Meetha Recipe Hyderabadi is almost the same recipe, but with a little variation.

This video will teach you How to Make Shahi Tukda at Home. The dish is made with three components primarily, that are cooked separately and then the dish is assembled. The three components are Rabri or Rabdi which is thickened & sweetened milk with nuts, sugar syrup & regular bread fried in clarified butter. Safron or Kesar soaked in water is added to the Rabri to add to the taste & aroma. It is also known as Sweet Bread Recipe or Meethi Bread and is served as a special breakfast in the Sindhi Community but without the Rabdi.

The baked Egyptian bread dessert also known as Umm Ali and Mughlai Shahi tukda have a lot in common & thus the rumors and confusion about the origin of the dish. This is an authentic, super easy, quick, lip-smacking, mouth-watering delectable dessert. Team this up with your dessert menu and surprise your guests with your cooking skills.


Click here to play the YouTube Video Recipe for Authentic Sindhi Shahi Tukda.


Print Recipe
Easy Shahi Tukda Recipe
Shahi Tukda is a super quick and easy dessert. It is amazing dessert. Follow this Step-By-Step recipe to make this succulent and luscious dessert in your kitchen.
Shahi Tukda Alt Image
Prep Time 5 Minutes
Cook Time 75 Minutes
Prep Time 5 Minutes
Cook Time 75 Minutes
Shahi Tukda Alt Image
Sugar Syrup
  1. To prepare the sugar syrup, add ¾ cup sugar & ¾ cup water, to a pan. Cook on high flame till the sugar dissolved in water.
  2. Once the sugar dissolves in the water, cook further, on low flame, for 5-10 minutes.
  3. Switch the flame off after 10 minutes. Make sure to switch the flame off before it becomes one string sugar syrup (एक तार की चाशनी). It should be a little sticky and not too thick.
  4. Our sugar syrup is ready. Dish out in a wide mouthed bowl and let it cool down to room temperature.
  1. To a wide pan add 3 cups of milk, and let it come to a boil on medium flame.
  2. Milk will start foaming and the cream starts forming. Using a spatula push the cream towards the wall of the pan.
  3. Keep doing this till the milk reduces to 3/4th of the original quantity.
  4. Once the milk reduces to 3/4th of the original quantity, add 1/4th cup sugar. Stir and boil till the sugar completely dissolves in the milk. This should take around 5 minutes.
  5. After boiling for 5 minutes, the milk would reduce to half its original quantity. At this point add 1/4th Tsp. cardamom powder, saffron water at this point, 1/2 cup milk powder & 1/2 cup fresh cream. Mix well. Adding milk powder and fresh cream speeds up the process and results in a rich and thick rabdi.
  6. Now add 1/4th Cup finely chopped dry fruits. Mix well & boil on low flame for 10 minutes.
  7. Switch off the heat after 10 minutes of boiling. Dish out in a bowl and let it cool down to room temperature.
  8. After cooling down to room temperature, refrigerate the rabdi for 30 to 45 minutes.
Frying The Bread
  1. Cut the bread slices diagonally to create triangles.
  2. Heat 1 Cup clarified butter in a wok. Once the clarified butter melts, add triangle slices to the pan to fry.
  3. Fry till the bread slices turn golden brown in color. Dish out the fried bread on a place with a paper towel to soak the extra clarified butter / ghee.
Assembling the Dish
  1. Dip every slice of bread in the sugar syrup properly and lay them on a serving plate.
  2. Take the rabdi out of the refrigerator and using a spoon pour the rabdi over the bread slices soaked in the sugar syrup.
  3. Garnish with almond and pistachio Shavings.
  4. Our Shahi Tukda is ready. Enjoy with your family and friends.
Recipe Notes

Contact Chef: Payal Jethani

Tips: While making the sugar syrup make sure to switch the flame off before it becomes one string sugar syrup (एक तार की चाशनी). It should be a little sticky and not too thick.

While assembling the dish, if you like the shahi tukda crispy, then leave the sugar syrup at room temperature while dipping the bread. If you like it soggy then heat up the sugar syrup a little before dipping the bread.



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