Shahi Tukday (Tukrey) literally translates to "Royal Bites" or "Royal Pieces." It's a rich dessert prepared by soaking fried bread slices in sugar syrup and thickened sweetened milk. My take on this classic is perfection!
Tips to Make Shaki Tukday
- Traditionally, bread slices are deep fried. However, I only toast the slices in some butter and don't think I'm missing out on any flavor.
- Sugar Syrup should reach just about a "one-thread" consistency; achieved (very quickly) once the syrup begins to boil. You can test this by swiping some of the syrup between your thumb and forefinger and pulling them apart gently. The thickened syrup should stretch in a single thread. The longer you boil, the harder the syrup will become, so be careful.
- The milk is done when reduced to half. As the Shahi Tukrey chill in the fridge, the bread slices will have soaked up the milk.
Shahi Tukda- A Classic Eid Dessert
Shahi Tukda is a Pakistani dessert prepared by soaking fried bread pieces in sugar syrup and thickened sweetened milk. Shahi Tukday are best enjoyed the next day.
Ingredients
Thickened Milk
- 2 cups whole milk
- 6 oz Evaporated Milk or ½ of a 12 oz can
- 3-4 cardamom pods lightly crushed
- 4-5 tablespoon sugar or taste
- 2-3 saffron strands
Sugar Syup
- 1 cup sugar
- ¼ cup water
- ½ teaspoon rose water
Bread Pieces
- 6-7 bread slices cut in half diagonally
Instructions
- In a saucepan over medium heat, bring whole milk and evaporated milk to a simmer, then add cardamom pods and sugar and let it cook on low heat for an hour or until reduced in half. Add saffron strands to finish it off.
- To prepare the sugar syrup, bring the sugar and water to a boil until the syrup achieves one-thread consistency. Take off the stove immediately and mix in rose water.
- Toast or shallow fry bread slices in ghee or butter until they are crisp and lightly browned. Coat in sugar syrup and lay out on your serving tray.
- Arrange all the syrup coated slices in a neat pattern and then pour the cream all over slowly to ensure all pieces soak up the milk. Garnish with chopped nuts.
- Now let the Shahi Tukrey chill in the fridge covered with cling film wrap. By the next morning, the bread slices will have soaked up most of the milk and the rest of the milk will be pretty thick.
Notes
- You don't have to coat the bread in the syrup for long. Just dunk it once and remove to your serving tray.
- You can test the "one-thread consistency" by swiping some of the syrup between your thumb and forefinger and pulling them apart gently. The thickened syrup should stretch in a single thread. The longer you boil, the harder the syrup will become be careful.
- Always prepare this dessert well in advance because the bread needs some time to soak up the milk.
Nabiha Syed
I made this on Eid and it was finished within minutes. So easy and delicious. I have already saved this recipe in my regular menu 😁😁😁
Rookie With A Cookie
It's quite the irresistible Eid dessert:) Thank you for your review.
Fatima Pirzada
So easy to make and incredibly flavourful! I made them for Eid and they were devoured in minutes!
Anusha Aarif
So easy and super delicious
Rookie With A Cookie
Thank you for leaving a review!
Neha
This is sooo easy but so delicious! My dad who is hard to impress love it so you know it's BOMB😁
Rookie With A Cookie
Ahh the dad approved!:D
Dr.Zumrah
I’m commenting here just coz I know it’s gonna taste awesome though I haven’t tried yet coz Iam on a strict diet🙈🙈🙈
Henna
This recipe totally satisfies your sweet tooth!!! So rich and flavorful
Rookie With A Cookie
Thank you for sharing you review! I'm so glad it satisfied your sweet tooth!
Sara
Loved the recipe and they turned out exactly how my grandma made them. I did end up adding more milk and evaporated milk to heat and thicken since the bread soaks up a lot and you want to make sure all the slices can soak evenly.
Rookie With A Cookie
Yes definitely a good call! It doesn't hurt having more of the milk. So glad you enjoyed it!