Shahi Tukra

Shahi Tukra by Chef Deepak


  1. Bread – 10 slices cut in 2 pieces each
  2. Oil – 400 gms
  3. Sugar – 400 gms, mixed in 2 cups water
  4. Full Cream Milk – 1 ½ Litre, reduced to half
  5. Khoya – 400gms, crumbled
  6. Sugar – 100gms
  7. Almonds – 50gms, blanched and sliced
  8. Pistachio – 5 gms, chopped
  9. Saffron – ½ teaspoon


Heat the oil in a karahi. Deep fry the bread pieces to a golden brown and drain on paper. Keep aside. Mix the sugar and water and boil to make a syrup of 1 string consistency. Cool. Thicken the milk on a low flame to make rabri. Heat the khoya and mix it in the rabri. Add the sugar to sweeten.

Dip the fried bread in the sugar syrup, then place in a thali or flat dish with half of the thickened rabri. Put the rest on top of the slices. Garnish with the dried fruit and saffron. Chill and serve or you can also serve it warm.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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