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Shahi tukda with badam milk Recipe

Shahi tukda with badam milk is a popular Indian Dessert
Author :
On :
Friday, 21 July, 2017
Category :
Kid-Friendly Recipe
Course :
Dessert Recipe
Cuisine :
Indian Recipe
Technique :
Slow-Cooked Recipe
Difficulty :
Servings :
Serves 3
Rated 5 based on 100 votes


  • 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:

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


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