Shahi Tukda with Kewra Essence — A Royal Treat at Home

Shahi Tukda- crisp golden bread, rich creamy rabri, and a floral fragrance that feels like a royal banquet. While traditional recipes often rely on kewra water — which can vary in strength and fade quickly, here we’re using James Kewra Essence that offers a deeper, more enduring aroma and flavour. 

Ingredients

• Bread slices – 6 (edges trimmed)

• Milk – 500 ml (full-fat)

• Sugar – 4 tbsp (for rabri) + 1 cup (for syrup)

• Ghee – 3–4 tbsp

• James Kewra Essence – 3–4 drops

• Saffron strands – 8–10 (optional)

• Chopped nuts – almonds, pistachios, cashews (2–3 tbsp)

• Water – 1 cup (for syrup)

Instructions-

1. To start off, we will make the Rabri. In a heavy-bottomed pan, we will boil the milk while making sure to stir it once in a while. We will thicken the milk to about 60–65% of its original volume by stirring it occasionally. 

2. Then we will add 4 tbsp of sugar and the saffron strands. After that, remove the pan from heat and stir in 2–3 drops of kewra essence.

3. After that we will make the sugar syrup. We will begin by heating 1 cup water with 1 cup sugar until it is dissolved. Then we will remove it from the flame and add 1 drop of James Kewra Essence and keep it slightly warm.

4. Now, the next step is to fry the bread. So, we will take a pan and heat the ghee in it. Gently add the bread slices to the hot ghee and fry them till they are golden and crisp. Then we will dip them in the syrup briefly and keep them aside.

5. Next comes putting them together. We will arrange the bread slices on a serving plate and pour the warm rabri over them. Then, we will garnish with nuts. Sprinkle a generous amount above them and serve it warm or chilled.

In Shahi Tukda, aroma is as important as taste. Our Kewra Essence persists from the first whiff to the last bite, unlike most kewra waters. The result? A dessert that tastes as delightful as the last time!