Shahi Tukdaa by Kakali Biswas

When you are craving for sweets and have the penchant for whipping them up from ingredients lying in your pantry, you have a bowl full of love formally known as desserts.


Kakali Biswas: Corporate slave turned entrepreneur. Single parent. A wildlife enthusiast with passion for music and cooking.







  • 4-5 breads
  • 1/4th cup sugar
  • 1 cup water
  • 3-4 crushed cardamoms
  • 4 cups of milk
  • 3-4 tablespoons of milk powder (optional)
  • 1-2 saffron threads if you have
  • 3-4 crushed cardamoms
  • 3-4 tablespoons of ghee
  • Cooking oil
  • cashews or pistachios as garnish (optional)


Prepping the breads:

  • Take 4-5 breads.
  • Remove the sides and cut the breads diagonally to make 2 triangular pieces from each bread.
  • Now heat 3-4 tablespoons of ghee and some white oil in a pan and deep fry the bread pieces till they are nicely golden brown (ideally should be fried in ghee only, but you can mix ghee and oil like we did).
  • Keep them aside.
For the chasni/sugar syrup:
  • Take 1/4th cup sugar, add  1 cup water to it and 3-4 crushed cardamoms and put it in a pan to boil. Let it reduce to a thick syrup consistency .
For the rabri:
  • Take about 4 cups of milk, add 3-4 tablespoons of milk powder (optional), 1-2 saffron threads (if you have it handy),  3-4 crushed cardamoms and put it to boil.
  • Keep stirring continuously so that the bottom does not stick to the pan.
  • Once it reduces, add from the sugar syrup, spoon by spoon, according to your sweetness preference and then take it down and let it cool.
Plating it all:
  • Put the fried breads in the remaining sugar syrup and leave them for a minute or so to soak.
  • Now place them on a plate and spread the rabri thickly over them.
  • If you have cashews or pistachios at home, you can use them as garnish.
  • Serve.




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