A rich crisp and dessert prepared with toasted /fried bread drizzled with thickened milk, flavoured with custard apple ,green cardamom powder and garnished silver leaf, slivered pistachio nuts and almonds.


  • Bread , crust removed- 08 slices (usually cut into triangles)
  • Clarified Butter- 60 gm. / as required to fry the bread
  • Mildly sweetened warm milk / sugar syrup- 150 ml. / as required for dipping the fried bread.
  • For the Rabri:
  • Full cream milk- 05 cups
  • Sugar- ½ cup
  • Pistachio nuts, blanched, peeled and chopped-10 gm.
  • Almonds, blanched, peeled and chopped- 10 gm.
  • For the Flavouring:
  • Sitaphal / Custard Apple pulp- 01 cup
  • Green Cardamom powder- ¼ th tsp.
  • For the Garnishing:
  • Saffron, broiled- 01 gm. (Optional)
  • Silver Leaf -01 sheet
  • Raisins-15 gm.
  • Pistachio nuts, blanched, peeled and slivered-10 gm.
  • Almonds, blanched, peeled and slivered-10 gm.
  • Fresh rose petals- 08 nos.


  1. For the Rabri: In a heavy bottomed pan, add milk, bring to a boil. Add the sugar and cardamom powder and simmer over low flame / heat.
  2. Do not stir too often, as a layer of cream should form over it.
  3. After the layer is formed, keep pushing it away from the sides towards the centre with the help of a wooden spatula Keep stirring the milk below it gently to avoid scorching / burning. Repeat the process till 1/3 rd of the volume of milk
  4. The wider the vessel and the richer the milk, the faster it will thicken. When done, the colour changes to a beige-cream / off white, and the cream that was pushed aside, collects in layers. Add the chopped nuts. Remove from the flame.
  5. Let it cool. Add the Custard Apple Pulp, mix well. Transfer to a glass bowl. Refrigerate to chill for at least 01 hour.
  6. For the Shahi Tukda: With the help of a cookie cutter cut the bread slices into neat round shapes usually it is cut into triangles but I personally prefer cutting into a round shape.
  7. Shallow fry in clarified butter. Place on an absorbent paper to remove excess of clarified butter. For the Serving: Place the fried Bread, dip in sugar syrup / mildly sweetened warm milk for 05 -08 minutes.
  8. Place on the serving plate, pour the Rabri over the fried bread.
  9. Serve chilled garnished with broiled saffron (Optional), Silver leaf, Raisins, slivered pistachio nut and almonds. You may also garnish it with fresh rose petals.wp-1636509345603 

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