Shahi Tukda Recipe | Double ka Meetha Recipe

shahi tukda indian sweet dish recipes

Sweet dishes hold immense significance in the Indian cuisine and culture. Come auspicious occasions and there would be  flurry of desserts being whipped in the kitchen. Festivals like holi, navratri, diwali, dushera, and occasion such as birthdays, housewarming parties are incomplete without lavish sweet dishes. Today’s sweet dish recipe is fit for royalty by its name, appearance, and taste. It’s called the Shahi Tukda (शाही टुकड़ा). For the uninitiated, shahi tukda consists for deep-fried pieces bread dunked in rabdi and garnished with nuts. It is also called as Double ka Meetha (डबल का मीठा) in some places. Double means bread and meetha means sweet. Also, this is a vegetarian sweet dish recipe.

Shahi Tukda when broken into words literally means royal (shahi) and pieces (tukde). This is very easy shahi tukda recipe (शाही टुकड़ा रेसिपी) without condensed milk. Some people like to make shahi tukda with condensed milk or Milkmaid. The condensed milk is used as substitute for sugar and to make the rabdi richer. However, I personally feel that the idea of using condensed milk to make shahi tukda is redundant. That’s because rabdi itself is condensed milk and adding sugar to it is just perfect. To get a richer rabdi, using full fat milk is the best way. You get the natural sweetness and richness of the milk cream in your rabdi which is much more desirable and palatable.

Traditionally, the rabdi is poured over the pieces of fried bread so that they get completely covered in it. That’s how good shahi tukda is supposed to be. Applying little rabri over the bread pieces is not the right way to enjoy this delicious, royal treat. So be generous and enjoy the food while you are at it. Now let’s see how to make this easy shahi tukda recipe.

How to Make Shahi Tukda

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Shahi Tukda Recipe | Doubke ka Meetha Recipe
 
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Cook time
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Shahi Tukda is a delectable treat for those with a sweet tooth. Juicy, fried pieces of fried bread soaked in creamy evaporated milk, garnished with nuts. It has the enticing flavors of cardamom and saffron.
Author:
Recipe type: Dessert
Cuisine: Indian
Serves: 8
Ingredients
For Preparing the Bread
  • Bread - 6 slices, crust cut off
  • Ghee - for deep-frying
For Making the Sugar Syrup
  • Sugar - ½ cup
  • Water - ½ cup
  • Saffron - a few strands
  • Powdered green cardamom/Elaichi - ¼ tsp
  • Rose Water - 1 tsp or as desired
For Making the Rabri
  • Full cream milk - 8 cups (2 liters)
  • Sugar - ½ cup
  • Powdered green cardamom/Elaichi - 1 tsp
  • Saffron - a few strands
  • Sliced pistachios - ¼ cup
  • Almond flakes - ¼ cup
For the Garnish
  • Silver leaf sheet / Chandi ka varq
  • Sliced pistachios - 2 tbsp
  • Almond flakes - 2 tbsp
  • Dried rose peals - a few
Instructions
Making the Rabri
  1. First of all, let's make the rabri because it takes the longest of all the elements to get ready. Combine milk and sugar in a nonstick kadhai or pan.
  2. Bring the milk to a boil. The continue to cook it on medium-high heat, stirring it often to avoid the milk from spilling over. Incorporate the cream that forms on top and along the sides of the kadhai back into the milk using a spatula.
  3. Once the milk thicken and reduces to ⅓ of the original quantity, add the flakes almonds and chopped pistachios, a few strands of saffron, and powdered green cardamom/elaichi .
  4. Give it a mix and cook for 2 minutes. Then switch off the heat and let the rabri cool to room temperature.
Making the Sugar Syrup
  1. Combine sugar, water, powdered green cardamom/elaichi, and a few strands of saffron. Bring it to a boil.
  2. Cook the syrup while stirring it often until you get the one-thread consistency.
  3. Take the sugar syrup out in a bowl and add rose water to it, 1 tsp or as much as you need. Let it cool until it's warm. Let it cool until it's warm.
Preparing the Bread
  1. Cut the crust of the bread slices. Cut each slice into four pieces.
  2. Heat the ghee in a skillet. Once it's hot, turn the heat to low. Drop in a few pieces of bread and fry it on both sides until golden and crispy.
  3. Drain the bread pieces and lay them on a plate lined with paper towels.
  4. When the sugar syrup is warm, dip the fried bread pieces in the sugar syrup for 5-6 seconds.
  5. Drain the bread pieces of the excess sugar syrup by placing them on the wire rack. This is important, otherwise the excess sugar syrup will form a pool at the base of the serving dish.
  6. Once the bread is well drained, arrange it in a wide, glass serving dish in one layer.
  7. When the rabri is at room temperature, pour it over the bread.
  8. Garnish the bread and rabri with flakes almonds, chopped pistachios, some silver leaf sheet/chandi ka varq, and a few rose petals.
  9. Cover the serving dish with a cling film and refrigerate it for 10-12 hours for best the texture.
  10. Shahi tukda is ready. Scoop it out onto the serving plates. Serve chilled. Enjoy!

 

Shahi Tukda Recipe with Step by Step Pictures Below


Step 1

First of all, let’s make the rabri because it takes the longest of all the elements to get ready. Here at the ingredients for making rabri.

ingredients for making rabri for shahi tukda easy recipe


Step 2

Combine 8 cups (2 liters) of milk and 1/2 cup sugar in a nonstick kadhai or pan.

combining milk and sugar to make rabri recipe


Step 3

Bring the milk to a boil. The continue to cook it on medium-high heat, stirring it often to avoid the milk from spilling over. Incorporate the cream that forms on top and along the sides of the kadhai back into the milk using a spatula.

thickened milk of rabri easy recipe


Step 4

Once the milk thicken and reduces to 1/3 of the original quantity, add the flakes almonds and chopped pistachios, a few strands of saffron, and powdered green cardamom/elaichi.

adding nuts, elaichi, kesar to the rabri without condensed milk


Step 5

Give it a mix and cook for 2 minutes. Then switch off the heat and let the rabri cool to room temperature.

rabri recipe without milkmaid is ready


Step 6

Next, let’s make the sugar syrup.

ingredients for making the sugar syrup for shahi tukda swe


Step 7

To make the sugar syrup, combine 1/2 cup sugar, 1/2 cup water, 1/4 tsp powdered green cardamom/elaichi, and a few strands of saffron. Bring it to a boil.

making sugar syrup for shahi tukda sweet


Step 8

Cook the syrup while stirring it often until you get the one-thread consistency.

sugar syrup for shahi ka tukda is ready


Step 9

Take the sugar syrup out in a bowl and add rose water to it, 1 tsp or as much as you need. Let it cool until it’s warm.

adding rose water to the chashni for shahi tukra


Step 10

Now we have to fry the bread in ghee. Cut the crust of the 6 bread slices. Cut each slice into four pieces.

bread and ghee for frying the bread to make shahi tukra


Step 11

Heat the ghee in a skillet. Once it’s hot, turn the heat to low. Drop in a few pieces of bread. Stir them constantly while frying to avoid burning them.

frying the bread in ghee to make shahi tukda sweet recipe


Step 12

Fry it on both sides until golden and crispy.

golden and crispy fried bread for double ka meetha recipe


Step 13

Drain the bread pieces and lay them on a plate lined with paper towels.

fried bread for double ka meetha sweet recipe is ready


Step 14

When the sugar syrup is warm, dip the fried bread pieces in the sugar syrup for 5-6 seconds. Drain the bread pieces of the excess sugar syrup by placing them on the wire rack. This is important, otherwise the excess sugar syrup will form a pool at the base of the serving dish.

dipping the fries bread in sugar syrup to make double ka meetha easy recipe


Step 15

Once the bread is well drained, arrange it in a wide, glass serving dish in one layer.

arranging the sweet bread in the serving dish for making recipe for double ka meetha


Step 16

When the rabri is at room temperature, pour it over the bread.

pouring rabri over fried sweet bread to make recipe of double ka meetha


Step 17

These are the ingredients for garnihsing the shahi tukda.

garnish ingredients for shahi tukda sweet recipe, pista, badam, gulab pankhudi/rose petals and chandi ka varq


Step 18

Garnish the bread and rabri with 2 tbsp flaked almonds, 2 tbsp chopped pistachios, some silver leaf sheet/chandi ka varq, and a few rose petals.

decorating the shahi tukda sweet recipe with pista, badam, gulab pankhudi/rose petals and chandi ka varq


Step 19

Cover the serving dish with a cling film and refrigerate it for 10-12 hours for the best texture. Shahi tukda is ready. Scoop it out onto the serving plates. Serve chilled. Enjoy!

indian dessert recipes shahi tukda banane ki vidhi

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7 Comments

  • Reply
    Shifa gupta
    September 25, 2017 at 1:13 pm

    Bread ko soak karna hai kya chashni me?

    • Reply
      Monica
      September 25, 2017 at 7:29 pm

      Hi Shifa. Bread ko chashni main soak karna hai kuch seconds ke lie. Fir achi tarah se extra chashni tapak jaane de. Please check step 14 for more details. 🙂

  • Reply
    palak jain
    November 23, 2017 at 11:07 pm

    when i made it, it tasted too sweet, after letting it sit for few ours, the taste was enhanced exponentially. nice recipe.

    • Reply
      Monica
      December 9, 2017 at 4:13 pm

      Thanks Palak. I too let it sit in the fridge until next day. It tastes great.

  • Reply
    Dolly M
    May 16, 2018 at 4:35 pm

    That’s so pretty it would break my heart to eat it LOL.. too good monicaa

    • Reply
      Monica
      May 17, 2018 at 6:53 pm

      Dolly you are so funny.. thanks a ton 😀

  • Reply
    Anu Somesh
    October 21, 2018 at 5:00 pm

    Shahi indeed. so beautiful. perfect to place on the dinner table in front of the guests.

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