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Shahi Tukda – Diwali Special Quick & Easy Sweet Recipe (No Deep-Frying)

Shahi Tukda – Diwali Special Quick & Easy Sweet Recipe (No Deep-Frying)

There are just a couple of days left to celebrate Diwali and if you haven’t prepared anything yet, this recipe – Shahi Tukda – is for you. Because it is very simple to make, needs just a few ingredients, and tastes rich and “Shahi”. Also, this is one Indian sweet (mithai) recipe that takes very little time to cook – about 30 minutes. It is perfect for busy people who can’t find time but still want to serve something homemade during Diwali.

Check out other Recipes for Diwali: Danedar Besan Ladoo, Non-Fried Gulab Jamun, Baked Gujiya, Rasmalai From Haldiram’s Rasgulla, Ghewar.

What is a Shahi Tukda?

Shahi Tukda is a widely popular and royal sweet (mithai/dessert) from the Mughal cuisine. This recipe was made by Indian chefs and presented to the royals of the Mughal Empire and that is why it is called Shahi Tukda – A Royal Piece. It is made with bread, milk, ghee, sugar, and nuts and it is very much like a bread pudding.

Traditionally, to make this recipe bread pieces are deep-fried in ghee until golden brown and crispy and then soaked in sugar syrup. After that, they are topped with thickened milk or rabdi flavored with saffron and cardamom. You get a nice crispy yet soft bite.

The recipe we shared here is the quicker and instant version of the traditional recipe.

What are the other names of Shahi Tukda?

Shahi Tukda is also known as Double ka Meetha because it is made with double roti (bread).

What is the difference between Shahi Tukda and Double ka Meetha?

Shahi Tukda and Double ka Meetha are very similar to each other. The only difference is that Double ka Meetha is deep-fried in ghee, soaked in sugar syrup, and then topped with Rabdi (thick and rich milk). This preparation makes them crispier and rich in taste. On the other hand, Shahi Tukda is soaked in sweetened milk and then in Rabdi (thickened milk) which gives it a softer and “malaidar” texture.

Is this recipe vegan-friendly?

Yes. Of course. Instead of cow milk, you can use almond milk and some plant-based cream to thicken it up. Also, you can replace ghee with plant-based butter or vegan ghee.

I will also create a vegan Shahi Tukda recipe and share it on the blog. Keep an eye.

Ingredients List – for quick reference

Shahi Tukda

Cooking Method – some photos for your reference

Shahi Tukda

Shahi Tukda

How to store these Shahi Tukda?

Shahi Tukda can be refrigerated for a couple of days – 3 to 4 days. Keep it covered. It tastes best when it is chilled.

More Diwali Recipes – just as good

  1. Non-Fried Dahi Vada Chaat (Instant)
  2. Non-Fried Chutney Bomb
  3. Hara Bhara Kebab
  4. Danedar Besan Ladoo
  5. Rasmalai from Haldiram’s Rasgulla

I have a collection of more than 30 Diwali recipes. Check them out here.

Now grab all the ingredients because you are ready to make this instant and delightful version of Shahi Tukda at home. I am sure you and your family will enjoy it with pleasure and have a wonderful festive celebration. Make it and serve it to your guests too. They won’t be able to say “No” to some homemade sweets. This dessert recipe does not just taste good but looks beautiful too.

If you try this recipe & like it too, please share the photo of your creation on Instagram and tag us @thefearlesscooking. We just love to see your recreation of our recipes.

Happy Cooking.

Love from us

Richa

Shahi Tukda – Diwali Special Quick & Easy Sweet Recipe (No Deep-Frying)

Instant. Royal. Delightful.

Are you busy during the festivities and didn't get time to prepare sweets at home? Do you still want something homemade that's instant and divine? Then CLICK right away and make this quick and easy Shahi Tukda recipe. 

5

Servings

5 min

Prep Time

40 min

Cook Time

45 min

Total Time


Ingredients

Thickened Milk

Other

Garnish

Steps

Thickened Milk
  1. Method 1 - Stove: In a large and heavy bottom saucepan, add milk and a pinch of saffron. Let it come to a boil. Lower the flame and cook until it is reduced in half. Keep stirring and scraping the sides. 
  2. It would take 20 to 30 minutes.
  3. Method 2 - Instant Pot: Add milk and saffron to the bowl of Instant Pot. Cook on "Saute" mode for 30 minutes or until reduced in half. Keep stirring in between.
  4. Once the milk is reduced in half, remove from the flame and add sugar and cardamom powder. Mix and keep it aside.
  5. Adjust sugar as needed.
Crispy Bread
  1. *Remove the sides of the bread because they become rubber-like and stretchy. Cut the slices diagonally in half or in quarters.
  2. Heat a few teaspoons of ghee in a pan, place bread slices, and fry on medium flame until golden brown and crispy. Flip and fry from the other side too. 
  3. Once all the bread slices are fried, place them on a plate. Pour over the thickened milk covering all the slices. 
  4. Garnish with pistachio and rose petals. Chill in the refrigerator for a couple of hours until the bread absorbs the milk and becomes soft. Serve &amp; enjoy.
  5. The more it is refrigerated, the better is the taste. Refrigerate overnight.

FAQs

What is a Shahi Tukda?
+
Shahi Tukda is a widely popular and royal sweet (mithai/dessert) from the Mughal cuisine. This recipe was made by Indian chefs and presented to the royals of the Mughal Empire and that is why it is called Shahi Tukda – A Royal Piece. It is made with bread, milk, ghee, sugar, and nuts and it is very much like a bread pudding. Traditionally, to make this recipe bread pieces are deep-fried in ghee until golden brown and crispy and then soaked in sugar syrup. After that, they are topped with thickened milk or rabdi flavored with saffron and cardamom. You get a nice crispy yet soft bite. The recipe we shared here is the quicker and instant version of the traditional recipe.

What are the other names of Shahi Tukda?
+

Shahi Tukda is also known as Double ka Meetha because it is made with double roti (bread).


What is the difference between Shahi Tukda and Double ka Meetha?
+

Shahi Tukda and Double ka Meetha are very similar to each other. The only difference is that Double ka Meetha is deep-fried in ghee, soaked in sugar syrup, and then topped with Rabdi (thick and rich milk). This preparation makes them crispier and rich in taste. On the other hand, Shahi Tukda is soaked in sweetened milk and then in Rabdi (thickened milk) which gives it a softer and “malaidar” texture.


Is this recipe vegan-friendly?
+

Yes. Of course. Instead of cow milk, you can use almond milk and some plant-based cream to thicken it up. Also, you can replace ghee with plant-based butter or vegan ghee.

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