Shahi Tukda – Double Ka Meetha – Indian Bread Pudding – Indian Sweet Dessert Recipe By Ruchi Bharani

Learn how to make Shahi Tukda – Double Ka Meetha – Indian Bread Pudding – Indian Sweet Dessert Recipe By Ruchi Bharani

Shahi Tukda is a bread pudding dessert which is prepared by using bread, condensed milk, dry fruits and spices including saffron and cardamom. It has its roots in Pakistani cuisine and it is also a very famous dessert in Mughlai cuisine. Shahi Tukda is mostly prepared during the festive month of Ramadan and on Eid. This dish is very similar to double ka meetha which is popular in Hyderabad cuisine. Learn how to make this simple, easy and quick to make homemade recipe.

1 and 1/2 Cup Sugar
1 Cup Water
Bread Slices
1/2 ltr. milk
Cardamom Powder
Chopped Almonds
Chopped Pistachio

– Prepare the sugar syrup by boiling 1 cup of sugar into an equal quantity of water and keep stirring until the sugar crystals melt.
– Once the sugar crystals melt, cook it on a medium flame and add a few strands of saffron to it.
– Cut the bread slices into any shape of your choice (eg. Triangle, Square, Round, etc) and apply little ghee on both the sides of the bread slices or toast the slices using a toaster.
– Toast the slices in a pre-heated oven at 180 degree for 5-7 minutes until they are crispy and flip them over in the middle.
– Boil the sugar syrup for 5-7 minutes once the sugar is completely melted and then cool it down.
– Boil 1/2 ltr. of milk and keep stirring it until it is reduced to half its quantity to make the rabdi.
– Once the milk is reduced to half of its quantity, add 1/2 cup of sugar, reduce the flame and then add some cardamom powder to it and the rabdi is ready.
– Soak the toasted bread slices into the sugar syrup for 4-5 minutes.
– Place the bread slices on a dish and pour the rabdi on them.
– Garnish it with cashewnut pieces, raisins, chopped almonds and chopped pistachio pieces.
– The Shahi Tukda is ready to be served.

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susanne rose says:

Whats the background Music?? Sounds very nice….

DR sabari says:

Thank you ruchi..

Abhijit Mohanty says:

is it double or do(2)-blay. I need the pronunciation.

brandi moreno says:


Shipra Goyal says:

what a coincidence…..I have made this recipe today on my husband’s demand….n luckily got the idea of baking the bread instead of frying it….
thanx for sharing

Sneha chowdhury says:

I think the idea of baking was excellent. and it looks really tasty

Yasmine S. says:

The first time I made it following the exact measurements, it was too sweet to ingest. I reduced the sugar by 1/2 and it’s much better. Toasted the bread in the toaster. I like this. It’s a healthier version. Thank you.

Sachin Michael says:

that was easy

Natasha Dhanpat says:

hi can u please do a masala chai recipe (Indian best tea) please

Rajni Rajput says:

so easy. …thanks

Jana Dayana says:

thanks a lots fr yr yummyyyyyyy recipe

Sowjanya Reddy says:

So easy …thanks

keerthi nemalipuri says:

how to prepare rabdi

Payal Tiwari says:

thnx Ruchi. Will mak this for Karwachaith today. can i use gulabjamun’s sugar syrup?

Nikita Lolayekar says:

please can u explain the receipe of mushroom cheese stuffed

lavanya saro says:

Excellent clear explanation and great voice

shanthi shenoy says:

my husband loves shahi tukda, thank you for sharing baked version

Sana Ishaque says:

can we make sugar syrup with sweetener ( i.e. Zero calories powdered sugar available in market) ?

Shilpa Chaudhuri says:

I don’t have an oven, but have microwave. What to do den. N I don’t wanna deep fry.

Kamini Dandapani says:

This looks great! I have a couple of questions. Is the rabdi still hot when you pour it over the bread slices? And is this dessert served hot, warm, at room temperature, or cold? Thank you!

Dips Ramachandran says:

isnt this an old recipe or newly uploaded?

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