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Chickoo Shahi Tukda.

Deep fried bread dipped in chickoo flavoured sugar syrup and served with rabdi.


  • Chickoos peeled and pureed
  • Chickoos peeled and thinly sliced
  • White bread slices
  • Ghee
    to deep fry
  • Thin sugar syrup
    2-3 tablespoon
  • Milk
    1 cup
  • saffron strands
    a few
  • Green cardamom powder
    ½ teaspoon
  • Rabdi
    as required
  • Fresh mint leaves


Step 1

Heat ghee in a kadai.

Step 2

2. Cut the bread slices into roundels with a round cookie cutter. Slide them into hot ghee and deep fry till golden brown. Drain on absorbent paper and spread them.

Step 3

Heat a non-stick pan, add chickoo puree, sugar syrup and milk and mix well.

Step 4

Soak the fried bread roundels in this mixture, a few at a time, and simmer on low heat for 3-4 minutes or till soft.

Step 5

Add saffron and green cardamom powder and mix gently. Take them out of the pan and cool and then chill.

Step 6

For each portion, spread a little rabdi on a serving plate to make a base. Place one bread slice over it, arrange thin slices of chickoo over it. Cover with another bread roundel, arrange some more chickoo slices over it. Put 1 tbsp rabdi on top. Garnish with a fresh mint leaf and serve immediately.