Easy Shahi Tukray Recipe – Pakistani Special
Shahi Tukray is a classic Pakistani dessert fit for royalty, combining fried bread pieces soaked in thickened, sweetened milk with fragrant cardamom and saffron for an indulgent flavor. This Mughlai-style treat uses crispy bread and creamy rabri to deliver a texture contrast that melts in your mouth. Often reserved for festivals like Eid or special family gatherings, Shahi Tukray offers a heavenly blend of sweetness, aroma, and richness. Whether served warm or chilled, it’s a festive dessert that celebrates traditional Pakistani cuisine.
- Prep Time15 min
- Cook Time25 min
- Total Time40 min
For the Bread:
- 4 slices of white bread (edges trimmed)
- Ghee or oil for shallow frying
For the Rabri (Sweetened Milk):
- 2 cups full-fat milk
- ¼ cup condensed milk (adjust to taste)
- 2 tablespoons sugar
- 2–3 cardamom pods (crushed)
- Few strands of saffron (optional)
- 1 teaspoon rose water or kewra essence
For Garnish:
- Chopped almonds and pistachios
- Edible silver leaf (optional)
- Dried rose petals (optional)
Prepare the Bread:
Cut bread slices diagonally into triangles or leave as whole.
Heat ghee/oil in a pan and shallow fry the bread until golden brown and crispy on both sides.
Drain on paper towels and set aside.
Make the Rabri:
In a heavy-bottomed pan, bring the milk to a boil.
Lower the heat and simmer, stirring often, until the milk reduces to half.
Add sugar, condensed milk, crushed cardamom, and saffron. Mix well.
Simmer for a few more minutes until slightly thickened.
Turn off the heat and add rose water or kewra essence.
Assemble:
Place fried bread slices in a serving dish or tray.
Pour the warm or cooled rabri generously over the bread.
Let it soak for at least 10–15 minutes to absorb the flavors.
Garnish with chopped nuts, silver leaf, and dried rose petals.
Serve:
Serve Shahi Tukray warm or chilled as a grand finale to your meal. It pairs beautifully with spiced chai or as a standalone festive treat.
Recipe Notes :
Bread Quality: Use firm or slightly stale white bread. It holds up better during frying and soaking, ensuring the pieces stay crisp yet absorb “rabri” without turning soggy.
Milk Thickening: Simmer full-fat milk over low heat, stirring often. Using condensed milk and sugar helps speed up the process for a richer, smoother sweetened milk sauce.
Flavor Enhancements: Aside from crushed cardamom and saffron strands, try adding rose water or kewra essence for a perfumed twist. A splash of orange blossom water also works beautifully.
Serving Warm or Cold: Shahi Tukray can be served immediately while warm or chilled – chilling helps flavors meld and textures soften.
Garnishes: Top with chopped almonds, pistachios, maybe edible silver leaf or rose petals to give a festive, luxurious look.
Storage Tips: Keep in an airtight container in the refrigerator for up to 2 days. If serving warm after refrigeration, reheat gently to restore texture without burning.
