Eid Al-Fitr 2024: Shahi Tukda For A Royal Touch To Your Feast
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A celebration of joy and happiness, Eid is incomplete without delectable cuisine. Shahi Tukda is one of the most well-liked and delicious special sweets for Eid. This dish is ideal for satisfying your sweet craving since it is creamy, rich, and delicious. Popular in both India and Pakistan, Shahi Tukda has a rich history that stretches back to the Mughal Empire. Over time, different parts of Pakistan and India changed and modified the dish, creating a variety of versions. "Royal piece" is how the Urdu word "Shahi Tukda" refers to the dessert's lavishness and richness.

What Is Shahi Tukda?

The fascinating and extensive history of Shahi Tukda originates in India during the Mughal Empire. The dish is believed to have been invented under the rule of Shah Jahan, the Mughal Emperor, who was well-known for his indulgence in opulent cuisine. "Double ka Meetha" is another name for the popular dish. Shahi Tukda is now a well-liked dessert in both nations and is frequently offered at festive events like Eid, weddings, and other festivals.

Shahi tukda is essentially crispy fried bread pieces served as the dessert, coated in a combination of hot sugar syrup and a milk sauce flavoured with cardamom, saffron, and chopped almonds and dates. Traditionally, shahi tukda is made in Pakistan and India for religious occasions like Eid and Ramadan Iftar. You can serve this creamy, sugary treat cold or room temperature, and you can even add gold or silver leaves to decorate it.

Shahi Tukda Recipe

Here's a shahi tukda recipe for you to try:


  • 6 slices of bread (white or whole wheat)
  • Ghee or oil for frying
  • 1 litre full-fat milk
  • 1 cup sugar
  • 4-5 green cardamom pods, crushed
  • A pinch of saffron strands
  • 1/4 cup sliced almonds and pistachios
  • Rose water or kewra water (optional)
  • Silver leaf (varq) for garnish (optional)


  • After trimming the bread slices' edges, cut them into triangles by cutting them diagonally.
  • Toast the bread pieces in hot ghee or oil until they get golden brown and crunchy. To get rid of extra oil, drain them into paper towels.
  • Heat the milk in a separate pan over medium-low heat. Incorporate saffron threads and crushed cardamom pods into the milk. Simmer until reduced to roughly half of its initial volume, stirring now and again to avoid sticking. This might take thirty to forty minutes.
  • When the milk has thickened and reduced to a creamy consistency, stir in the sugar and mix until the sugar is dissolved. You may alter the sweetness to suit your preferences.
  • Almond and pistachio slices should be added to the milk mixture. After giving it a good stir, simmer for five more minutes.
  • After taking the pan from the stove, let the milk mixture cool. At this point, you can add a few drops of kewra or rose water for scent.
  • Place the pieces of fried bread in a single layer on a serving plate.
  • Make sure the bread pieces are thoroughly submerged in the creamy mixture by pouring the thickened milk mixture (rabri) over them.
  • For a cold dessert, refrigerate the Shahi Tukda for a few hours or let it settle to room temperature.
  • For a festive touch, add sliced almonds, pistachios, and silver leaf (varq) as garnish before serving.