Shahi Tukray


  • 2½ cups Haleeb Milk
  • 1/4 cup Sweet Condensed Milk
  • 1 tablespoon Sugar
  • 4-5 Saffron
  • 2 tablespoons grated Paneer or Khoya
  • 1/4 teaspoon Cardamom (Elaichi) Powder
  • 4 White Bread Slices (or brown bread)
  • 2-3 tablespoons Asli desi Ghee
  • 1/2 tablespoon chopped Cashew Nuts
  • 1/2 tablespoon chopped Pistachio
  • 1/2 tablespoon chopped Almonds

Mix milk, sweet condensed milk, sugar and saffron strands in a thick-bottomed pan and bring it to a boil on medium flame.When it starts boiling, reduce flame to low and boil until mixture turns thick and reduces to around 1½ cups, for around 10-15 minutes. Stir occasionally in between to prevent sticking.Add grated paneer and cardamom powder and mix well.Turn off the flame and let rabadi (thickened milk mixture) cool at room temperature.Remove sides of bread slices and cut each into 4 triangles or 4 equal squares.Brush bread squares with ghee on both sides. Heat a non-stick pan or tava and shallow fry them until bottom surface turns crispy and golden brown on low flame.Flip them and shallow fry until another side turns crispy and golden brown. Transfer them to plate.Arrange crisp fried bread pieces in a layer on serving plate. Pour prepared rabadi over it.Garnish with pistachios, cashew nuts and almonds. Serve it hot or place it in the refrigerator for 30 minutes before serving. Yummy shahi tukra is ready to serve.