Ingredients

• 6 white bread slices
• Ghee or oil for deep frying

• 1 cup sugar
• 1 cup water
• 4–5 green cardamom pods, crushed
• Few saffron strands
• 1 tsp rose water

• 1 litre full-cream milk
• 2 tbsp sugar
• 10–12 almonds, slivered
• 8–10 pistachios, chopped

Instructions

1. Ingredients: Follow the list above.
2. Prepare the Rabri: Boil milk in a heavy pan and simmer, stirring occasionally, until reduced to one-third. Add sugar and cook until thick. Keep aside.
3. Make Sugar Syrup: Boil sugar, water, cardamom, and saffron until slightly sticky. Add rose water and switch off flame.
4. Fry the Bread: Cut bread into triangles and deep fry in ghee until golden and crisp. Drain excess oil.
5. Soak in Syrup: Dip fried bread slices briefly in warm sugar syrup so they absorb sweetness without becoming soggy.
6. Assemble: Arrange soaked bread on a plate, pour rabri generously on top.
7. Garnish & Serve: Garnish with almonds and pistachios. Serve warm or chilled.

Why You’ll Love This Recipe

• Royal Mughlai dessert with simple ingredients
• Perfect balance of sweetness and creaminess
• Great make-ahead dessert
• Ideal for festivals and celebrations

Common Mistakes

• Overcooking sugar syrup
• Using fresh bread that absorbs too much oil
• Skipping rabri reduction
• Over-soaking bread slices

Variations

Baked: Shallow fry or bake bread for lighter version.
Malai Style: Use condensed milk for quick rabri.
Dry Fruits: Add raisins and cashews.

Personal Note

Shahi Tukde reminds me of festive evenings when dessert was served after long family dinners. The aroma of cardamom and saffron still feels nostalgic every time I make it.