Shahi Tukda With Badam Milk
Shahi Tukda With Badam Milk


• 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


  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