shahi-tukda

Shahi Tukda (Royal Piece)

Shahi Tukda – as the name itself suggests, the dish has its connections with the Royals, none other than the Mughals. For those who don’t know, the name, Shahi means ‘royal’ and Tukda means ‘Piece’, so it is also known as Royal Piece. It has its roots in Awadhi Cuisine. Mostly made in the Holy month of Ramadan and on the auspicious occasion of Eid and on special occasions.

Shahi Tukda is similar to Double ka Meetha which is a Hyderabadi Cuisine. Resembling each other in taste and presentation but slightly different in terms of thickness.

It is a rich and creamy dessert, made up of bread, condensed milk and dry fruits. The image itself tells that this is made in the royal kitchen. But you can make it at home very easily and enjoy yourself with your family and friends. Without wasting any time let me share with you the method of this recipe.

Shahi Tukda (Royal Piece)

Servings

4

servings
Prep time

1

hour 
Cooking time

30

minutes
Calories

720

kcal


Shahi Tukda is a rich and creamy dessert, made up of bread, condensed milk and dry fruits.

Ingredients

  • 6 Bread Slices

  • 4 tablespoons sugar

  • 2 cups of milk

  • 1/2 teaspoon Green Cardamom Powder

  • 2 tablespoons pure Ghee

  • 15 cashew nuts,chopped

  • 1 tablespoon cudpahnuts (Chironjee)

  • A few drops rose essence

  • 3-4 saffron threads,crushed

  • 8-10 almonds,chopped

  • 1 cup crumbled Khoya/Mawa (dried whole milk)

  • 1 sheet edible silver foil

Directions

  • Preheat the oven to 180C/350F/Gas.
  • Remove the crust from bread slices and cut each slice into two.
  • Arrange them on a baking tray, brush ghee on them and toast them in the preheated oven/stove for twenty minutes or till they become golden and crisp.
  • Meanwhile heat the milk with sugar and saffron in a non-stickpan.
  • Reduce heat and continue to simmer for twelve to fifteen minutes or till it is reduced to three-fourth its original volume.
  • Add the crumbled khoya, cardamom powder and half the cashew nuts and half the cudpahnuts.
  • Remove from the heat and set aside to cool. And add the rose essence.
  • Take the bread out of the oven and spoon thickened milk on them.
  • Sprinkle the almonds, remaining cashew nuts, and cudpahnuts and bake for further fifteen minutes.
  • Decorate with silver foil and serve warm or cold.

Our Top Dessert Recipes

Coconut Barfi Recipe

Coconut Barfi Recipe is a traditional and classic recipe in India that is prepared during festivals and special occasions. When I was a small child, I used to mix sugar with coconut for a quick dessert. That was pure coconut indulgence. Oh, now I miss those days, it was so much fun.  Read More

Chocolate Sandwich Recipe

Today we are going to see Chocolate Sandwich Recipe but before that let us see what a great personality said something about chocolate! “Without pain, how could we know joy?’ This is an old argument in the field of thinking about suffering and its stupidity and lack of sophistication could be plumbed for centuries but  Read More

Shahi Tukda (Royal Piece)

Shahi Tukda – as the name itself suggests, the dish has its connections with the Royals, none other than the Mughals. For those who don’t know, the name, Shahi means ‘royal’ and Tukda means ‘Piece’, so it is also known as Royal Piece. It has its roots in Awadhi Cuisine. Mostly made in the Holy month of Ramadan. Read More

Date And Walnut Cake

Date and Walnut cake – Dates and Walnuts are the most loved among us and have a nutritious profile. They are actually really good for you and they give a very delicious flavor to baked foods. The date calls for walnut which gives you a bit crunch with every slice of the cake and makes Read More

Leave a Reply

Your email address will not be published. Required fields are marked *

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.