S Tukray 3Shahi Tukray is a Pakistani dessert made with sliced fried golden brown colored pieces of bread, topped with a sweet milk sauce (called rabdi) or evaporated milk, nuts and flavoured with saffron and cardamoms. Shahi Tukray is also known as “double ka meetha”, it is a bread pudding dessert of fried bread slices soaked in hot milk with including saffron and cardamom, and double ka meetha is a dessert of Hyderabad.

Origin Of Shahi Tukray:

Shahi Tukray is a dish of Mughal and it is believed to have been invented in Pakistan, though it is very popular in India as well. The word Shahi Tukray can be broken down in to two words. Shahi means “Royal” and Tukray means “Pieces”. which gives it the literal name “Royal Pieces” in the english language.

Recipe Of Shahi Tukray:

Preparation Time 45-50 Minutes
Serving to 5-6 Peoples.


Milk 1 kg
Sugar 1/4 kg
Saffron 1 pinch
Khoya 125 gram
Almond 10 gram (finely chopped)
Pistachio 10 gram (finely chopped)
Bread 8-10 slices (cut in to half each slice or triangle shape half)
Oil for frying
Silver paper for garnishing
Cardamom 1 pinch

Instructions For Cooking:

1. Take a frying pan and deep fry bread slices till it gets golden brown, then put them in strainer or on wire rack leave it for cool down.

2. Now boil milk in another saucepan when it is boiling properly add a pinch of saffron, sugar and cardamom and cook or boil this milk until it gets half.

3. Arrange bread slices in a serving dish, then pour this milk sauce on the slices, then sprinkle khoya, almonds and pistachio.

4. Decorate it with silver paper and keep it in a refrigerator to serve it chill.

Variation In Shahi Tukray:

Shahi Tukray is also prepared by using condensed milk to make it thick creamed milk sauce this is a modern version and also used ghee for frying bread slices, and also used rose water in a milk sauce to make it different in flavour. In Shahi Tukray other nuts like walnuts and cashew nuts are also used to make it more delicious.

Uses Of Shahi Tukray:

Shahi Tukray is a rich dessert dish which is usually enjoyed after a party meal and also in Eid parties and Ramadan Iftar parties, traditionally it is served at room temperature but it is also enjoyed chilled.

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