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Shahi Tukra



  • Recipe courtesy: Nimeena Saleem
  • 6 slices bread
  • Ghee to deep fry
  • 1 1/4 cups milk
  • 1/2 cup sweetened condensed milk
  • Sugar to taste
  • Few strands Saffron
  • Few drops kewra essence or kewra water
  • 150 gram mawa/khoya
  • 1/2 tsp cardamom powder
  • 1 cup fresh cream
  • Cashews Pistachios, Almond to garnish



  • Remove crust from the bread slices and cut each slice into two.
  • Heat ghee in a pan and deep fry the bread till golden brown and crispy.
  • Drain and arrange on a serving plate.
  • Heat milk and add the condensed milk along with saffron and few drops of essence. Let it simmer for about 10 minutes stirring at regular intervals.
  • Pour this milk mixture on top of the bread and let it soak up the milk.
  • Meanwhile, heat 1 tbsp of ghee in a pan and lightly fry the crushed mawa along with cardamom powder and a tablespoon of sugar. Spread this mawa layer on top of the bread.
  • Add a few drops of kewra essence to the cream. Spread this cream on top of the mawa.
  • Sprinkle chopped nuts. Chill for 4-5 hours. Serve.


✔️ If you don’t want to deep fry the bread in ghee, just shallow fry it in ghee till crispy.
✔️ Kewra water is an extract that is distilled from pandanus flowers. It is a transparent liquid, almost similar to rose water. I got it from an Indian store. If you cant find it, replace it with rose water.
✔️ Khoya or mawa is basically dried milk used for making most sweet dishes. You can get khoya from indian sweet stores. If not you can prepare it at home, but it is quite a cumbersome process. If you don’t find it in stores and don’t want to make it, just replace it with paneer. You might want to add more sugar if using paneer. Just check and add. The taste will be slightly different but that works well too.