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Thandai Shahi Tukda, step by step on video
See how the milk is reduced to half with milk powder, sugar and thandai masala, and the fried bread is dipped in it.
8:58 · Recipe video · Cooking with Siddhi
Thandai shahi tukda is a thandai flavoured shahi tukda, a royal dessert with a fusion touch. Serve it as a dessert at Holi or for a weekend lunch.
This fusion dish combines the desi flavours of shahi tukda with a new touch of thandai. Milk is reduced to half with milk powder, sugar and thandai masala, and ghee fried bread is dipped in it.
Every recipe on Cooking with Siddhi is cooked in my own kitchen before it goes live.
Why you will love this thandai shahi tukda
- Royal dessert: with a fusion touch.
- Thandai flavour: made for Holi.
- Simple ingredients: bread, milk, sugar and thandai masala.
- Weekend treat: a dessert for a weekend lunch too.
Ingredient notes
- Bread: 6 white bread slices, corners removed and cut diagonally.
- Milk: 1 litre full fat milk, reduced to half.
- Milk powder: 20 g, mixed into 2 to 3 spoons of cooled milk first.
- Thandai masala: 3 to 4 tbsp. The same flavours go into my Thandai.
Thandai Shahi Tukda Recipe
Thandai shahi tukda: ghee fried bread dipped in milk reduced with milk powder, sugar and thandai masala, garnished with almond and pistachio slivers.
Ingredients
- 6 white bread slices
- Clarified butter (ghee), for frying the bread
- 1 litre full fat milk
- 20 g milk powder
- 1/3 cup sugar
- 3–4 tbsp thandai masala
- A few chopped dry fruits (almonds and pistachios), to garnish
Instructions
- Heat the milk. Heat the milk in a pan.
- Mix the milk powder. Take out 2 to 3 spoons of the lukewarm milk and let it cool down before adding 20 g of milk powder to it.
- Add it back. Add the milk and milk powder mixture to the milk in the pan.
- Reduce. Let the milk boil for a few minutes until the quantity reduces to half.
- Flavour. Add the sugar and thandai masala to the milk to make the syrup.
- Cut the bread. Remove the corners of the bread slices and cut the slices diagonally.
- Fry the bread. Heat the ghee and, when it is hot, deep fry the bread slices until golden brown. Remove them onto a strainer or a tissue lined plate.
- Dip. Dip the fried bread slices in the syrup.
- Serve. Garnish with almond and pistachio slivers and serve immediately.
Nutrition Facts
3 servings per recipe
Serving size1 serving (1/3 recipe)
| Nutrient | % Daily Value* |
|---|---|
| Total Fat 13 g | 17% |
| Saturated Fat 7 g | 35% |
| Cholesterol 33 mg | 11% |
| Sodium 434 mg | 19% |
| Total Carbohydrate 66 g | 24% |
| Dietary Fibre 2 g | 7% |
| Total Sugars 42 g | |
| Protein 16 g | |
| Vitamin A 540 IU | |
| Calcium 454 mg | 35% |
| Iron 2 mg | 11% |
| Potassium 542 mg | 12% |
* The % Daily Value tells you how much a nutrient in one serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Values are approximate and calculated from the ingredients listed. The actual amounts depend on the brands you use.
Recipe by Siddhi Panchal.
Tips for thandai shahi tukda
- Let the spoonful of milk cool before you add the milk powder.
- Reduce the milk to half before adding the sugar and thandai masala.
- Fry the bread in hot ghee until golden brown and drain it on a strainer or tissue.
- Serve immediately after dipping and garnishing.
What to serve with Thandai Shahi Tukda
Serve the thandai shahi tukda immediately, at Holi or for a weekend lunch. Pair it with my Mawa Gujiya and Thandai Rice Kheer.
Thandai Shahi Tukda FAQs
What is thandai shahi tukda?
It is a thandai flavoured shahi tukda, a royal dessert with a fusion touch.
When can I serve it?
As a dessert at Holi or for a weekend lunch.
How do I add the milk powder?
Take out 2 to 3 spoons of lukewarm milk, let it cool, mix in 20 g of milk powder and add it back to the pan.
How much should the milk reduce?
Boil it until the quantity reduces to half, then add the sugar and thandai masala.
How long does it take?
About 8 to 10 minutes of prep and 40 to 45 minutes of cooking, so 50 to 55 minutes in total.
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