By you desk
Tue, 05, 21

As Eid celebrations continue, try your hand at this dessert with a modern twist on a classic. One of the simplest of desserts, you can’t go wrong in the making of Shahi Tukray. Happy eating!



For Rabri:

Full-fat milk 500ml

Sugar 3 tbsp

Kewra water 1 tbsp

Green cardamoms 2

Heavy cream ½ cup

For Sugar Syrup:

Water ½ cup

Granulated sugar ½ cup

Rose water (or few drops rose extract) 1 tsp

For Fried Bread:

White bread slices 4-5

Vegetable oil ½ cup

For Garnish:

Walnuts ¼ cup

Almonds ¼ cup

Pistachios ¼ cup

Ghee 1 tbsp


  • In a pot add 2 tbsp of water and then pour in the milk. The water will prevent the milk from burning. Also add sugar, kewra water and the seeds of green cardamom.
  • Bring the milk to boil and then lower the heat and keep simmering till the quantity of the milk is reduced to half. Keep stirring and scraping the sides of the pot in between. The milk will turn slightly turn yellow as it reduces.
  • Add heavy cream and let it simmer for 2-3 minutes. Turn off the heat and cool this rabri.
  • Make sugar syrup by bringing sugar, water and rose water to boil. Mix till the sugar has dissolved. Turn off heat and let cool.
  • Using a cutter or a small glass cut circles out of the white bread. Remove the edges of the bread.
  • Heat ½ cup of oil and shallow-fry the bread on both sides till golden. Keep the heat on medium. You can also toast the bread in toaster if you are conscious about calories.
  • Chop all the nuts. Heat ghee in a pan and roast the nuts till they are slightly brown. Cool.
  • Dip the bread in sugar syrup for 4-5 minutes. The more you keep it in the syrup the softer it will become. I prefer it slightly crispy.
  • Now for assembly: in your mini serving pots/glasses add around a tablespoon of nut mixture. Top it with some rabri. Then carefully place 2-3 circles of fried bread. Top with some more nut mixture. Decorate with edible silver leaf and serve.

Courtesy: Serves: 2-4