Skip to content
Handiہانڈیاردو
Desserts & mithai

Shahi Tukray Recipe

شاہی ٹکڑے بنانے کا طریقہ

Shahi tukray: ghee-fried bread triangles dipped in cardamom syrup and covered with thick saffron rabri and pistachios, crisp at the edges and soft inside.
WhatsApp
Illustration of Shahi Tukray

Prep

15 min

Cook

40 min

Marinate / soak

1 hr

Serves

6

Difficulty

Medium

Spice

Mild

Shahi tukray, the royal pieces, is a Mughal-era sweet that turns plain bread into a dawat dessert. Slices are fried golden in ghee, dipped briefly in sugar syrup, then smothered in rabri, milk cooked down until thick and creamy. The contrast between the crisp, syrupy bread and the cool rabri is the whole point, so assemble close to serving.

Ingredients

6 servings

For 6 servings

Measures

For the rabri

For the syrup

For the bread

Method

  1. Make the rabri: boil the milk in a wide, heavy pan, then simmer on low-medium heat, stirring often and scraping the cream from the sides back in, until reduced to about a third.

    ⏱ 30 min

  2. Stir in the sugar, condensed milk if using, ground cardamom and saffron milk and cook 2 more minutes. Cool, then chill.

    ⏱ 60 min

  3. Make the syrup: boil the sugar, water and crushed cardamom until slightly sticky, then add the rose water.

    ⏱ 5 min

  4. Heat the ghee in a frying pan on medium heat and fry the bread triangles in batches, turning once, until golden and crisp on both sides. Drain on paper.

    ⏱ 6 min

  5. Dip each fried piece in the warm syrup for 2 or 3 seconds only and lay them in a single layer on a serving dish.

  6. Just before serving, spoon the chilled rabri over the bread and scatter with pistachios and almonds.

Tips for the best result

  • Day-old bread fries crisper and soaks up less ghee than fresh bread.
  • In a hurry, toast the bread in the oven brushed with ghee instead of frying; it is lighter and still crisp.

Common mistakes

  • Soaking the fried bread in syrup. It goes soggy and falls apart; a quick dip is enough.
  • Pouring rabri on hours before serving. The bread loses all its crunch.

How to serve

Serve chilled or at room temperature as the sweet course of a dawat, or after iftar.

Storing and reheating

Keep the rabri 3 days and the fried bread 2 days in an airtight tin, separately. Assembled tukray are best eaten the same day.

Nutrition and cost

Worked out from the ingredients, not measured in a lab. Treat both as a rough guide.

Per serving Estimate

Calories
450kcal
Protein
8g
Fat
25g
Carbs
48g
Fibre
1.3g
Sodium
210mg

Estimated from USDA FoodData Central, SR Legacy (April 2018), public domain values for the raw ingredients (100% of the recipe by weight had data). Deep-frying oil is counted at 20%; bones and water lost in cooking are not subtracted, so bone-in and fried dishes can read high. Not medical advice. Method

Cost per servingEstimate

≈ Rs 48

Whole dish ≈ Rs 285 · 91% of ingredients by weight priced

From the Pakistan Bureau of Statistics weekly SPI, week ended 29 Oct 2026. Spices, herbs and some vegetables are not in the SPI and are left out unless you add your price, so the real cost is a little higher. How this works

Shahi Tukray: questions people ask

Can I make rabri quickly for shahi tukray?

Yes. Simmer 2 cups milk with half a tin of condensed milk and 2 tbsp milk powder for 10 minutes; it is not as layered as slow rabri but works well.

Is shahi tukray the same as double ka meetha?

They are close cousins. Double ka meetha usually soaks the bread fully in syrup and milk, while shahi tukray keeps the bread crisp under rabri.

Serve it with, and similar recipes

All dessert recipes

Read this recipe in Urdu: شاہی ٹکڑے بنانے کا طریقہ

https://handi.danixsoft.com/recipes/shahi-tukray · Handi, DanixSoft