Shahi Tukda, a royal dessert with a rich and creamy flavor, is simplified in this recipe to make it healthier and easier. By toasting the bread instead of deep-frying and using baked layering, you retain the authentic taste with a lighter touch.

Ingredients

Bread slices: 4-6 (depending on the size of your baking dish)

Milk: 1 glass (adjust as needed to soak the bread)

Sugar: 1 service spoon (~2 tbsp, adjust to taste)

Khoya (evaporated milk): 2-3 tbsp (optional, for a richer flavor)

Almonds (broken): 2 tbsp

Method

1. Prepare the Bread

• Toast the bread slices in a toaster or lightly on a pan until crisp and golden brown.
• Arrange the toasted bread in a single layer in a baking dish.

2. Make the Milk Mixture

• Heat the milk in a saucepan and dissolve the sugar in it. Stir until completely dissolved.

3. Soak the Bread

• Pour the warm milk mixture over the arranged bread slices in the baking dish. Ensure the bread is well-soaked but not overly soggy. Adjust the quantity of milk as needed.

4. Top with Khoya and Almonds

• If using khoya, spread a thin layer over the soaked bread slices.
• Sprinkle the broken almonds evenly on top for a nutty crunch.

5. Bake

• Preheat the oven to 180°C (350°F).
• Bake the dish for 8-10 minutes, or until the sides are slightly golden and the milk is absorbed. Keep an eye on it to prevent burning.

6. Serve

• Let the Shahi Tukda cool slightly before serving. It can be enjoyed warm or chilled, depending on your preference.

Nutritional Value (Per Serving, Approx. for 4 Servings)

Calories: ~220 kcal

Protein: ~6g

Fat: ~9g

Carbohydrates: ~28g

This baked version of Shahi Tukda is my go-to dessert for family gatherings. It’s lighter yet retains the royal richness of the traditional dish. The toasted bread absorbs the milk beautifully, creating a soft, creamy texture. Serve it at your next dinner party for an effortless but elegant end to the meal!