A SHAHI Affair

The right way to satisfy your sweet tooth is to dig into something Mughlai 🙂img-20161012-wa0020

One of my friend suggested me to make a sweet dish. I’ve been wanting to make a Mughlai sweet dish since quite some time now, and what better than Shahi Tukda ?


Serves Level Preparation Time Cooking Time Total Time
10 – 12 people Moderate 15 Minutes 30-40  Minutes 45-50 Minutes



  • Milk – 1 ¾ litres
  • Milkmaid – 1 can (400 gms)
  • Cardamom – 3 to 4 pods
  • Saffron – 10 to 12 strands
  • Cornflour – 3 tablespoons



  • Bread slices – 14 to 16 slices
  • Sugar – 2 cups
  • Water – 3 ½ cups
  • Almonds – 1 cup {half for rabri/custard and the other half for garnishing}
  • Pistachios – ½ cup {half for rabri/custard and the other half for garnishing}
  • Ghee – as per your need



  • Cut off the edges of the bread slices and slice each bread into 4 squares.
  • In a vessel pour in 3 ½ cups of water along with sugar till it thickens. Add in a few saffron strands.
  • Mix the cornflour with ¾ tablespoons of milk and form a lump free paste.



  • In a heavy bottom pan (kadai) pour in the milk and milkmaid and let it boil on medium flame. Keep stirring. Also make sure you scrape off the rabri that settles on the sides of the pan.
  • Add the cornflour paste that was prepared and keep stirring to avoid lumps.
  • Pop in some almonds, pistachios, and saffron strands and give it a boil or two. Put off the flame and let it cool.
  • In another vessel add ghee. Once the ghee is heated, fry the bread cubes till it;s golden brown. Remove the excess ghee with the help of a tissue paper. You can shallow fry the bread cubes if avoiding too much ghee.
  • Once all the bread cubes are fried, dip each batch of cubes(10-15 cubes) into sugar syrup for about 15 seconds and place it on a wide dish.
  • Now pour in the rabri/custard over the bread cubes. Garnish it with almonds and pistachios and refrigerate it. Serve chilled.


To give it a more Mughlai taste and look, add some diced dates for garnishing.

The reason for adding the cornflour is that it thickens the milk immediately giving it a custard texture. Formation of rabri is a very time consuming process. Also the quantity of milk is reduced immensely as rabri. So to maintain the quantity of the milk and give it a nice and thick liquid texture, we add in the cornflour.


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