Delicious Hyderabadi Shahi Tukda for Dessert

Delicious Hyderabadi Double Ka Meetha
Delicious Hyderabadi Shahi Tukda

This is a simple step-by-step Recipe for making at home authentic Hyderabadi Style Shahi Tukda or Double Ka Meetha. The Shahi Tukra is a traditional dessert for Hyderabad, which makes the use of Bread Slices and Rubri.

This sweet and delicious Mughlai sweet dish is simple and uncomplicated to make and suitable for the new-homemakers to try at home once in a while.

The Marathi language version of this dessert recipe and preparation method can be seen here – Shahi Tukda for Dessert

Preparation Time: 45 Minutes
Serves: 4 Persons

For the Tukda
4 Bread Slices
½ Cup Ghee for frying
For the Rubri
½ Liter Milk
½ Cup Sugar
2 Tablespoon Whole Dried Milk (Khoya-Mawa)
1 Teaspoon Cardamom Powder
Dry Fruits for garnishing

Delicious Hyderabadi Double Ka Meetha
Delicious Hyderabadi Shahi Tukda

For the Rubri: Mix the Milk, Sugar and keep it for boiling on a slow flame until the Milk evaporates into half the original quantity. Then add the Whole Dried Milk, mix it well and keep it on a slow flame for about 5 minutes. Then add the Cardamom Powder and remove from the flame and keep it aside for cooling.

Cut the Bread Slices into two equal sized portions, Heat the Ghee in a Kadai and Deep-Fry the Bread slices until they turn light brown and crispy. Deep-Fry all Bread pieces in the same manner and keep them aside for cooling.

Arrange the Fried Bread pieces over a plate and pour the Rubri over the fried Bread pieces and then garish with Dry Fruits.

Keep the plate containing the Shahi Tukda into the refrigerator for about 2 hours for cooling.

Serve the Shahi Tukda chilled.

By Sujata Nerurkar

I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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