As the name suggests, Shahi Tukra, or shahi toast, is a royal indulgence, having its roots in Mughlai Cuisine. My baked shahi tukra recipe is low on calories, super easy to follow, and will remind you of a rich bread pudding. Be sure to watch the video!
About Shahi Tukda
Shahi Tukda is one of the most relished Indian desserts. Shahi means ‘royal,’ and Tukda means a ‘piece.’ Hence, the name of the dessert – a royal piece in itself is rich and indulgent.
You must have all seen shahi tukra during the Ramadan street food festival.
It is a widely popular dessert in the Awadhi, Mughlai, and Hyderabadi Cuisines. No royal feast is considered complete without enjoying shahi tukda for dessert.
In other words, Shahi Toast can be defined as an Indian-style bread pudding flavored with aromatics such as saffron, cardamom, rose petals, and a lot of nuts.
The piping hot, crisp layer of ghee-fried toast dunked in rich, creamy rabri and sugar syrup is a divine treat for indulgent dessert lovers. The combination is a flavor bomb.
Why Bake Shahi Tukra?
Over the years, I have realized with a busy schedule and fewer physical activities, and it is wise for us not to indulge in intense calorie desserts. Hence, I developed this healthier version of shahi toast.
We tried cutting down a few calories in the original recipe by using the baked bread slices instead of deep-fried ones and, second, skipping soaking bread slices in the sugar syrup.
Trust me – the baked shahi tukra is truly delicious and gratifying. And the bonus bonanza is – that it takes less time to get ready, involves fewer cooking steps, and helps you cut down a few calories.
How To Make
Making baked shahi toast is a simple two-step process.
1) Prepare Rabri:
Step 1) Heat milk in a heavy bottom saucepan. Add saffron and cardamom powder. Stir to combine.
Step 2) Allow the milk to simmer over low heat. Stir at regular intervals to avoid burning the milk. Let the milk simmer till it reduces to almost half the original quantity and has a thick, creamy consistency. This might take 15 – 20 minutes on low heat.
Steps 3 & 4) Once thick, add sugar to the milk. Stir to dissolve the sugar. Turn off the heat. Set rabri aside.
2) Prepare Toast & Assemble:
Step 1) Preheat the oven to 180 degrees Celcius for 10 minutes. Grease a baking tray with a teaspoon of ghee.
Step 2) Remove the edges of the bread slices. Cut each bread slice into two equal halves diagonally. Arrange the bread slices in the greased baking tray.
Step 3) Bake the bread slices in the oven till they turn crisp. In my oven, it takes 5 – 6 minutes.
Step 4) Pour the prepared rabri or milk pudding over the bread slices in such a manner that each bread slice is evenly soaked in the flavored milk.
Step 5) Sprinkle pistachio and almond slivers and rose petals. Bake in the oven for 6 – 10 minutes on the middle rack.
FAQs Related To Shahi Tukda
In Double Ka Meetha, bread slices are not toasted separately. In Shahi Toast, bread slices are toasted first and then layered with rabri. Double Ka Meetha is nothing but a bread pudding. Whereas Shahi Tukda is made from slices of bread, deep-fried and soaked in sugar syrup and rabri. The milk for double ka meetha is not as thick as rabri for shahi toast.
The authentic shahi toast is prepared with white sandwich bread slices only. But you can use brown bread or wheat bread as well.
You can store rabri in the fridge for 3 – 5 days. At room temperature, you can keep it for only 1 – 2 hours. It has dairy products, hence the shelf life is short.
Transfer the leftover shahi toast to a box with the lid or cover the serving tray with a cling foil. Keep it in the fridge for 3 – 5 days. It tastes delicious the next day and the day after. It becomes more like a mouth-melting, flavorsome pudding.
More Indian Dessert Recipes
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Baked Shahi Tukra Recipe
- Baking Sheet
- Baking Dish
Ingredients For Rabri:
- 1 litre full-cream milk (full fat milk)
- 1 teaspoon saffron strands (kesar)
- 1 teaspoon green cardamom powder (elaichi powder)
- ¼ Cup granulated white sugar or to taste
Ingredients For Toast:
- 6 bread slices
Ingredients for the garnish
- 1 tablespoon pistachio sliver
- 1 tablespoon almond sliver
- 1 tablespoon edible rose petals
- Heat milk in a heavy bottom saucepan. Add saffron, and cardamom powder. Stir to combine.
- Allow the milk to simmer over low heat. Stir to regular intervals to avoid burning the milk. Let the milk simmer till it reduces to almost half the original quantity and has a thick, creamy consistency. This might take 15 – 20 minutes on a low heat.
- Add sugar to the thick milk. Stir to dissolve. Taste, and if required, add more sugar. Turn off the heat. Rabri is ready. Set it aside.
- Preheat the oven to 180 degree Celcius for 10 minutes. Grease a baking tray with a teaspoon of ghee.
- Remove the edges of the bread slices. Cut each bread slice into two equal halves diagonally. Arrange the bread slices in the greased baking tray.
- Bake the bread slices in the oven till they turn crisp. In my oven, it takes 5 – 6 minutes.
Assemble Shahi Toast:
- Arrange the toasted bread slices in a baking dish with no or minimal gap in between each slice (refer to the image).
- Pour the prepared rabri or milk pudding over the bread slices in such a manner that each bread slice is evenly soaked in the flavored milk.
- Sprinkle pistachio and almond slivers and rose petals.
- Bake in the oven for 6 – 10 minutes in the middle rack.
- Serve Baked Shahi Tukra warm or chilled garnished with dry-fruits and rose petals.
- It is always best to use full cream or full-fat milk to make rabri.
- If you do not ae cardamom powder, crush 2 – 3 green cardamom pods and add them to the milk.
- You can use whole wheat bread slices as well to make baked shahi tukda.
- Do not bake the bread slices for too long as they might turn too hard and burnt.