🍞👑 “Shahi Tukda with Rabdi – crisp golden bread soaked in fragrant sugar syrup and crowned with rich, creamy rabdi for a truly royal, melt-in-the-mouth dessert experience.” ✨😋

🍞👑 Shahi Tukda with Rabdi 🌷💕

A royal Mughlai dessert layered with crisp bread, fragrant syrup & creamy rabdi ✨

Shahi Tukda is the very definition of royal Indian dessert culture 👑✨ Originating from Mughal kitchens, this decadent sweet brings together crisp fried bread slices soaked in delicately scented sugar syrup and topped with thick, slow-cooked rabdi 😍🍶 Rich, aromatic, and celebratory, Shahi Tukda is often served during festivals, weddings, and special occasions. The magic lies in its balance — crisp and soft, sweet and creamy — and the gentle aroma of PIKS spices like cardamom and saffron elevate it to true shahi perfection 💛✨

🛒 Ingredients (Serves 4–5)

🍞 For Shahi Tukda:

• White bread slices – 6 (edges trimmed) 🍞

• Ghee – for shallow frying 🧈

🍯 For Sugar Syrup:

• Sugar – 1 cup 🍬

• Water – ½ cup 💧

• PIKS Elaichi (Cardamom) Powder – ½ tsp ✨

• PIKS Kesar (Saffron) – 10–12 strands 💛

• Rose water – 1 tsp (optional) 🌹

🥛 For Rabdi:

• Full cream milk – 1 liter 🥛

• Sugar – 4–5 tbsp 🍬

• PIKS Elaichi (Cardamom) Powder – ½ tsp ✨

• PIKS Kesar (Saffron) – few strands 💛

• Almonds – slivered 🌰

• Pistachios – slivered 💚

🌿 For Garnish:

• Chopped almonds & pistachios 🌰💚

• Dried rose petals (optional) 🌹

• Silver leaf (varak) – optional ✨

🍳 Method (Step-by-Step)

1️⃣ Prepare the Rabdi 🥛

Boil milk in a heavy-bottom pan.
Simmer on low flame, stirring frequently and scraping sides till milk reduces to about half 🥛✨
Add sugar, PIKS Elaichi Powder, saffron strands, almonds, and pistachios 💛🌰
Cook for 5–7 minutes till thick and creamy.
Turn off heat and keep warm.

2️⃣ Make Sugar Syrup 🍯

In another pan, boil sugar and water till slightly sticky (1-string consistency) 🍬💧
Add PIKS Elaichi Powder, saffron, and rose water 🌸
Turn off heat and keep aside.

3️⃣ Fry the Bread 🍞

Cut bread slices into triangles or squares.
Heat ghee and shallow fry bread till golden, crisp, and evenly fried 🧈✨
Drain excess ghee on paper towel.

4️⃣ Assemble the Shahi Tukda 👑

Dip each fried bread piece briefly in warm sugar syrup 🍯
Arrange on a serving plate.
Pour generous amounts of warm rabdi over the soaked bread 🥛✨

5️⃣ Garnish & Rest 🌿

Garnish with nuts, rose petals, and varak ✨
Let it rest for 10–15 minutes so flavors soak beautifully 😍

💡 Pro Tips ✨

• Fry bread on medium heat for even crispness 🍞

• Don’t over-soak bread — it should stay slightly crisp inside

• Slow-cooked rabdi gives authentic richness 🥛

• Cardamom should be aromatic, not overpowering

• Best served warm or slightly chilled 💛

🍽️ Serving Suggestions

Perfect for:

• Festivals 🎉

• Weddings & celebrations 👑

• Dinner parties 🍽️

• Iftar spreads 🌙

• Special family desserts ❤️

Serve warm for traditional taste or chilled for modern plating ✨

Golden bread, fragrant syrup, and creamy rabdi — Shahi Tukda is not just a dessert, it’s Mughlai royalty served one indulgent bite at a time. 🍞👑✨

Thank You😍