Shahi Tukda


  • Full Fat Milk 200 ml
  • Sweet Condensed Milk 50 ml
  • Sugar 50 gm
  • Saffron 1 gm
  • Khoya 50 gm
  • Cardamom (Elaichi) Powder 3 gm
  • 2 slices of Bread
  • Ghee (clarified butter), for shallow frying 20 gm
  • Chopped Cashew Nuts 10 gm
  • Chopped Pistachio 5 gm
  • Chopped Almonds 5 gm



Mix milk, sweet condensed milk, sugar and saffron strands in a thick-bottomed pan and bring it to a boil on medium flame


When it starts boiling, reduce flame to low and boil until mixture turns thick and reduces to around 1½ cups, for around 10-15 minutes. Stir occasionally in between to prevent sticking


Add grated paneer and cardamom powder and mix well


Turn off the flame and let rabadi (thickened milk mixture) cool at room temperature


Remove sides of bread slices and cut each into 4 triangles or 4 equal squares.
Flip them and shallow fry until another side turns crispy and golden brown. Transfer them to plate


Arrange crisp fried bread pieces in a layer on serving plate. Pour prepared rabadi over it


Garnish with pistachios, cashew nuts and almonds. Serve it hot or place it in the refrigerator for 30 minutes before serving. Yummy shahi tukda is ready to serve