Shahi Tukra, also known as "The Royal Bite," is a classic Mughlai dessert that brings together fried bread, creamy rabri, and a hint of aromatic spices.

Dear Lykkers, a delicacy born in the regal kitchens of the Mughal Empire, Shahi Tukra continues to hold its place as a festive favorite across India and Bangladesh. Its also very much similar to hyderbadi double ka meeta.

Ingredients

For Rabri

1 liter whole milk

2 to 2.5 tablespoons sugar (adjust to taste)

3 tablespoons milk powder (optional, for quicker preparation)

¼ teaspoon green cardamom powder

1 tablespoon masala milk powder (optional)

1 teaspoon kewra water or rose water

12 to 15 saffron strands or 1 to 2 pinches of saffron powder

For Sugar Syrup

½ cup sugar

¼ cup water

¼ teaspoon cardamom powder or 1 teaspoon rose water

For Frying Bread

6 slices of bread (white, brown, or whole wheat)

2 tablespoons ghee (clarified butter)

For Garnish

12 to 15 blanched and sliced almonds

10 to 12 blanched and sliced pistachios

Instructions

1. Prepare the Rabri

In a heavy-bottomed pan, bring the whole milk to a boil over medium heat. Stir occasionally to prevent it from sticking.

Once boiling, add the milk powder (if using) and stir well.

Remove any clotted cream (malai) that forms on the surface and stir it back into the milk.

Continue simmering the milk on low heat, stirring frequently until it reduces to about one-third of its original volume, which should take about an hour.

Add sugar, cardamom powder, saffron strands, and kewra or rose water. Mix well and set aside.

2. Fry the Bread

Trim the crusts off the bread slices and cut them into desired shapes—squares, rectangles, or triangles.

Heat ghee in a frying pan over medium-low heat.

Fry the bread slices until golden brown on both sides, ensuring they are crispy. Drain excess ghee on paper towels.

3. Make the Sugar Syrup

In a separate pan, combine sugar and water over low heat.

Cook until it reaches a one-thread consistency—this means when you take a drop between your fingers, it forms a single thread.

Stir in cardamom powder or rose water once done and remove from heat.

4. Assemble Shahi Tukra

Dip each fried bread slice into the warm sugar syrup, ensuring they are well-coated but not overly soggy.

Arrange the syrup-soaked bread slices on a serving plate.

Pour the prepared rabri over the bread slices generously.

Garnish with sliced almonds and pistachios.

Expert Tips

Bread Choice: Use slightly stale bread for better texture; it absorbs less oil during frying.

Ghee: For authentic flavor, use desi ghee; avoid substituting with other oils.

Make Ahead: You can prepare rabri in advance and refrigerate it for convenience.

Shahi Tukra is not just a dessert; it’s a taste of royalty that brings together rich flavors and textures in every bite. If you're celebrating a special occasion or simply indulging in something sweet, this Mughlai delicacy is sure to delight your senses. Enjoy making this delightful treat that captures the essence of Indian culinary heritage!