SHAHI Tukday- A Royal Classic Dessert

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!

Shahi Tukday dates back to the Mughal Era and is incredibly popular in Pakistan during Eid. Although I never grew up having this around the holidays, I was determined to make it this Eid.

TIPS

1. 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.
2. Never fry the bread slices in oil. Because bread is already cooked and soft to begin with, frying in oil will result in Shahi Tukrey that taste too heavy and oily.
3. 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.
4. 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.

Print Recipe

5 from 5 votes

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.

Course: Dessert

Cuisine: Pakistani

Keyword: Shahi Tukda, Shahi Tukrey

Author: Rookie With A Cookie

Ingredients

Thickened Milk

• 2 cups whole milk
• 6 oz Evaporated Milk or 1/2 of a 12 oz can
• 3-4 cardamom pods lightly crushed
• 4-5 tbsp sugar or taste
• 2-3 saffron strands

Sugar Syup

• 1 cup sugar
• 1/4 cup water
• 1/2 tsp 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.