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Diwali recipe: How to make Shahi Tukda

By Swayampurna Mishra
October 14, 2014 11:24 IST
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Rediff reader Swayampurna Mishra shares the recipe of a royal dessert -- the Shahi Tukda.

What's your favourite Diwali recipe? Tell us!

The Shahi Tukda is an easy-to-make dessert with ordinary ingredients which magically transform into something that is rather extraordinary.

May be it's the humble bread golden fried in ghee, or the sumptuous khoya in it or the delicious creamy layer.... the few sublime drops of kewra essence or the extravagant sprinkling of dry fruits at the end!

Soaked in the creamy layers of condensed milk and served cold, this is by far the most exquisite and indulgent of all Indian desserts!

Shahi Tukda



  • 5 slices of bread
  • Ghee to fry
  • 1 1/4 cups milk
  • 1/2 cup sweetened condensed milk
  • Few strands saffron
  • Few drops kewra essence or kewra water
  • 150 gm mawa/khoya
  • 1/2 tsp cardamom powder
  • 1 cup fresh cream
  • 2-3 tbsp sugar
  • Cashews, pistachios, almonds, raisins to garnish


  • Remove crust from the bread slices and cut each slice into two.
  • Heat ghee in a pan and shallow (or deep) fry the bread till golden brown and crispy. I shallow fried it.
  • Drain and arrange on a serving plate.
  • Heat milk and add the condensed milk along with saffron and few drops of essence. Let it simmer for about 10 minutes stirring at regular intervals.
  • Pour this milk mixture on top of the bread and let it soak up the milk.
  • Meanwhile, heat 1 tbsp of ghee in a pan and lightly fry the crushed khoya along with cardamom powder and a tbsp of sugar. Spread this mawa layer on top of the bread.
  • Add a few drops of kewra essence to the fresh cream (cold).
  • Add two tbsp sugar and whip till it becomes fluffy.
  • Spread this cream on top of the mawa.
  • Sprinkle chopped nuts.
  • Chill for 4 to 5 hours and serve.

Image courtesy: Swayampurna Mishra


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Swayampurna Mishra