How to Make Shahi Tukda with a Twist!

Shahi Tukda literally means a “royal piece” when translated from Urdu. A royal and rich dessert that’s super easy and different from the usual style? Yes, please. Below, I tell you how to make Shahi Tukda step by step so even beginners can easily follow.

Before we start, let me tell you that there is also a way to make Shahi Tukda recipe with condensed milk that is packaged but we will not use that here as I found the taste is compromised when we use it.

We’ve been making Shahi Tukda sweet the traditional style for ages but recently, Safiyah experimented with this trendy way and I absolutely loved it! I mean, don’t these stuffed bread rolls look quite nice?


What is commonly known as bread pudding, we Indians have taken it up a notch which resulted in Shahi Tukra being reserved for occasions.

If you don’t know, the traditional way involves cutting bread slices into triangles and deep-frying them. I have this sweet memory of my paternal grandmother making Shahi Tukray in advance for us whenever we visited India for vacations. I think that’s where I developed a taste for it 🙂

How to Make Shahi Tukda / Shahi Tukra Recipe 

This recipe for Shahi Tukda only needs around 15 minutes of preparation time. Although it takes around an hour to cook because of the rabri, this will just elevate the taste of the dish.

Mentioned below are some things you can use when making the dessert and serving them. If you really want to decorate, you can use edible silver leaves along with sliced nuts 🙂

Rabri or Rabdi is basically a concentrate of sweet milk. If you’re wondering how to make rabri at home, it’s quite easy.

Add milk to a pan set on medium flame. Once you find the milk boiling, add sugar, cardamom, and saffron to add some flavor to the dish. You can also use other ingredients like rosewater and nuts. We prefer adding nuts when garnishing to make the dish presentable.

The secret ingredient here is the khoya. Khoya is easily available in India but it’s hard to find readymade khoya abroad. Find detailed instructions on how to make khoya at home below.

Lastly, we stuff khoya into the bread rolls and deep fry them. Outcome? A delicious and crunchy recipe of Shahi Tukda with rabdi and khoya!


Shahi Tukda

Sarah & Safiyah
A rich dessert made with crispy bread, milk, and nuts
Prep Time 15 mins
Cook Time 1 hr
Course Dessert
Cuisine Indian
Servings 6


For Rabdi:

  • 1 liter milk
  • 4-5 tbsp sugar
  • 2 cardamom
  • 1 tsp saffron

For the bread rolls:

  • 12-14 slices of bread
  • 2 tbsp butter
  • 3/4 cup heavy cream
  • 1.5 cups dry milk powder
  • 4 tbsp sugar
  • 1/4 cup almonds and walnuts powdered or finely chopped (Optional)


For rabdi:

  • Heat a pan on medium flame and add milk to it
  • Let the milk boil, then add sugar, cardamom, and saffron to the milk
  • Let the milk cook in low flame till it gets reduced to half. This should take an hour approximately

For the bread rolls:

  • To make the homemade khoya stuffing, heat a pan on medium flame and add butter to it
  • Let the butter melt and add cream and mix. To the mixture add dry milk powder and stir continuously till it forms a semisolid mixture
  • To the mixture, add finely powdered almonds and walnuts. And, switch off the flame and let it cool for about 5 minutes
  • To prepare the bread for the filling, cut off the edges and flatten the slices with the help of a rolling pin
  • Take a generous amount of the khoya mixture and make it in the form of a roll to put on the bread
  • Roll the bread with the stuffing and seal the edges with water
  • In a frying pan with medium flame, add oil and deep fry the bread rolls
  • Garnish with sliced nuts and serve hot with rabdi


To the homemade khoya mixture, you could add pistachios or any nut you like and it’s better to be in powdered form to fill the rolls easily
Keyword Shahi Tukda, Shahi Tukra

 Other ingredient alternatives: If short on time, you can use packaged condensed milk to make the rabdi. Khoya can also be skipped or a store-bought version can be used if available.

Trying it from a couple of different places, I haven’t seen much difference between Hyderabadi Shahi Tukda recipe/ Pakistani version. Just that some of them like adding the khoya into the rabdi, while some like to have it without. I think this depends on the taste and ease of preparing the dish.

NEW: Try the trending Mango stuffed with Rabri

This easy Shahi Tukda recipe might look difficult but it really isn’t. The best part is that you can skip or alter any part of the recipe upon your liking like mentioned above.

Note that often recipe of Shahi Tukray is confused with Double ka Meetha or Bread ka Meetha. These are separate dishes with the only common factor being that both of them are made with bread as the main ingredient. We will soon be uploading our style of bread pudding we make at home (Safiyah’s absolute favorite by the way!)

Until then, here’s a nice version of Blueberry Bread Pudding you can try!

Signing off now! xx

P.S. If you would like to save and read later, here is a pinnable version 🙂


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