Shahi tukda with badam milk

Recipe by
Total Time:
45-60 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 6 slices - whole meal bread, toasted till crisp
  • 3/4 cup - ghee
  • 3.5 + 1/4 cups - whole milk
  • 3 tsps - sugar
  • 1/3 cup - sugar
  • 1/2 tsp - green cardamom powder
  • 1/2 tsp - rose essence
  • 20 - almonds, soaked overnight
  • Pinch of - saffron
  • Handful of - unsalted roasted pistas

How to Make Shahi tukda with badam milk

  • Soak saffron in 2 tbsp hot milk
  • Add this to the 3.5 cups milk and boil on a low flame till it reduces to almost 2 cups.
  • Grind soaked almonds with 3 tsps sugar, cardamom powder and quarter cup milk to a very smooth paste.
  • Pour this to the milk and add rose essence and continue to boil for 10 mins on a low flame. Keep stirring since the almond mix tends to get burnt very fast.
  • Keep aside to cool.
  • Mix sugar with little water, enough to immerse it.
  • Boil and bring to a 1 string consistency. Switch off the flame
  • Remove the brown edges and cut the bread diagonally, each slice into 2 or 4 or use a cookie cutter
  • On a low flame deep fry the bread evenly till they turn golden and crispy.
  • Immerse these bread slices in the sugar syrup, and arrange them in a serving plate.
  • Pour the rabri over the bread slices and garnish with toasted pistas
  • Serve warm or chilled.
  • Recipe courtesy: Swasthi's Indian Food Blog