recipes from my kitchen to yours..

Shahi Tukda February 6, 2009


Shahi tukda sounds like authentic royal moughal dish right, Ofcourse it is.  I made this for the first time and touch wood It came out delicious. Believe me it was totally finished in a day. It ‘s neither simple or complex, takes a little patience and the result of the wait some mouth smacking dish.


Bread (you can take anything like whole bread milk bread) – 1 whole packet ( 20-25 slices)

Milk – 1/2 litre (1/2 milk can)

nuts – cashew nuts, pista, badam, walnuts (other nuts of your choice)

sugar – 1 – 2 cups (adjust according to taste)

ghee – 1/2 tbs

vanilla essence – 1 tbs

condensed milk –  3-5 tbs (adjust according to taste).


1. In a large sauce pan (should n’t be too shallow)  add the milk and let it boil for about 45 minutes to 1 hour on a low-medium heat. ( stir occasionally)(The milk should should form like ribbons when toss, kind of semi solid texture which some thickness)

(add sugar ,vanilla essence and condensed milk after 30 minutes  before you turn of the stove)

2. Cut the bread into large or small triangles without the edges.

3. Now fry the bread both the sides occasionally using some ghee.

4. After the milk is totally boiled and done set it aside for awhile.

5. Now on a large tray place the breads one on one as layers of 2-3 and spread the milk over it.

6. Now sprinkle all the nuts and refrigerate for about 1 hour and serve.



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