Best Ever Shahi Tukda Recipe लाजवाब राबड़ी शाही टुकड़े Easy Festival Recipe/Crunchy Shahi Tukda Recipe. Today we are going to see how to make shahi tukda/Khubani ka Meetha/Shahi Bread Toast/ Shahi Tikda Recipe with Custard Rabdi / Double Ka Meetha Recipe with step by step description, important tips and precise video. Best Ever Shahi Tukda Recipe लाजवाब राबड़ी शाही टुकड़े Easy Festival Recipe/Shahi Bread Toast with Custard Rabdi / Double Ka Meetha Recipe is one of my favorite recipe since my childhood days.Its a very easy festival recipe and like any other indian sweets like rasmalai, gulab jamun, rasgulla, kheer you can make it for any festival like diwali, holi, rakhi or Eid.
Today I am going to make this recipe with a little twist in it. I am not going to fry the bread slices, rather I am going to roast them on the tava and second I am going to show you how to make rabdi for shahi tukda. But today we will make custard rabdi for this recipe which doesn’t take much time and tastes yummy. I have used condensed milk in the recipe but you can easily replace it with sugar if you like. This dessert can be served warm or cold and in both cases it tastes equally good.

Other Festival Recipes:

Instant Kesar Pista Kulfi

Bread Rabdi Kulfi

Instant Mava/Khoya Recipe

Til Gajak Recipe

Khajur Katli

Instant Gajar Ka Halwa

Rajasthani Gond ke Laddu

Soft Gulab Jamun Recipe without Khoya

Instant Malpua recipe

Instant Ghevar recipe

Seviyan Ka Zarda / Meethi Seviyan

Mango Rabdi recipe

Orange Shrikhand Recipe

Oliya / Rice & Yogurt Pudding 

Sugar Dipped Mava Gujiya

Chocolate Gujiya recipe (Baked & Fried)

Til Moongfali Ki Chikki


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Best Ever Shahi Tukda Recipe लाजवाब राबड़ी शाही टुकड़े Easy Festival Recipe/Crunchy Shahi Tukda Recipe video.


  • Bread – 10
  • Clarified butter (Ghee) – 3-4 tbsp

For Custard Rabdi:

  • Milk full fat – 2 cups + ½ cup
  • Custard powder – 1.5 tsp full
  • Condensed milk – 5 -6 tsp full
  • Saffron string – 6-7
  • Cardamom (Elaichi) – 2
  • Malai – 2 tsp (optional)

For Sugar Syrup:

  • Sugar – 1 cup
  • Water – 3/4 cup
  • Cardamom – 2
  • Orange food colour – 4-5 drops (optional)



  1. For Rabri: Heat 2 cup milk and saffaron.
  2. When milk comes to a boil, reduce the heat to medium and cook milk for around 5 minutes. Keep stirring.
  3. Add condensed milk and cook it again for 4-5 minutes more.
  4. You can easily replace condensed milk with sugar if you like.
  5. In the remaining ½ cup of cold milk add custard powder and mix well until no lumps remain.
  6. Reduce or turn off the heat and gradually add the custard mixture to the rabri. Keep stirring continuously to avoid lumps.
  7. Cook the milk mixture on low heat for 2 -3 minutes more.
  8. Keep stirring continuously to avoid burning of milk from bottom.
  9. Add cardamom powder and mix well.
  10. Turn off the heat and let the custard rabdi cool completely.
  11. Keep stirring the rabdi while it is cooling.
  12. When the rabdi cools completely beat it well so that it gets creamy.
  13. For the sugar syrup: In a pan add sugar, water, orange food colour and whole cardamoms.
  14. Cook the sugar syrup until sugar dissolves and it comes to a boil.
  15. Cook the syrup on medium heat for 5 minutes or until it reaches to one string consistency. Turn off the heat.
  16. While the syrup cooks we will roast the bread pieces: cut the bread pieces diagonally or in any other shapes.
  17. Heat a non-stick tava / pan. Place the bread slices on it and roast the bread slices on medium heat by pressing them gently, until they turn golden and crispy from both sides.
  18. When they turn golden and crispy, apply little ghee on both sides and further cook for few more seconds.
  19. Transfer the bread pieces onto a plate and similarly roast other bread slices.
  20. Now take a roasted bread piece, dip it in warm sugar syrup and immediately take it out and keep it on a plate.
  21. Similarly do the same with all the bread pieces and spread the bread pieces apart on the plate.
  22. Take the cool custard rabri, beat it well to make it creamy.
  23. Spread the rabri on the bread pieces.
  24. Sprinkle some coconut flakes and chopped nuts over it.
  25. Shahi bread toast is ready, it can be served warm or can be served cold by keeping it in refrigerator for few hours before serving.


  • Cook the sugar syrup for up to 1 string consistency to keep the bread pieces crispy.
  • These bread toast can also be served without rabdi. Just roast the bread slices, dip it in sugar syrup and garish it with coconut flakes and they are ready to serve.
  • You can also use 1 tsp corn flour, instead of custard powder in the recipe.
  • Do not keep the bread slices for too long in the sugar syrup. Dip it and immediately take it out.
  • Always spread the slice separately on a plate.
  • You can also deep fry the bread slices in ghee or oil.
  • You can easily replace condensed milk with sugar if you like.

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