Stuffed Shahi Tukra

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Prepare Rabri Milk:

  • Olper’s Milk 1 litre
  • Olper’s Cream 200ml
  • Sugar ½ Cup or to taste
  • Elaichi powder (Cardamom powder) 1 tsp
  • Cornflour 1 tbs
  • Olper’s Milk 3 tbs

Prepare Stuffed Shahi Tukray:

  • Khoya 250g
  • Sugar 1 & ½ tbs or to taste
  • Pista (Pistachios) chopped 2 tbs
  • Badam (Almonds) chopped 2 tbs
  • Khopra (Desiccated coconut) 2 & ½ tbs
  • Bread slices medium 20-22 or as required
  • Cooking oil for frying
  • Badam (Almonds) sliced
  • Pista (Pistachios) sliced
  • Chandi warq (Edible silver leaf)


Prepare Rabri Milk:

In a wok,add milk,bring it to boil & cook on medium flame until 1/4th milk is reduced (6-8 minutes).

On low flame,add cream,whisk well and cook on medium flame for 2-3 minutes.

Add sugar,cardamom powder,mix well & cook on medium flame for 6-8 minutes.

In milk,add cornflour and whisk well.

Add dissolved cornflour in milk,mix well & cook until it thickens & set aside.

Prepare Stuffed Shahi Tukray:

In a frying pan,add khoya,mix well & cook on low flame until it melts (3-4 minutes).

Add sugar,mix well & cook until sugar is dissolved.

Add pistachios,almonds,desiccated coconut,mix well & cook for a minute.

Let it cool completely.

Place two bread slices on a cutting board & cut into round shape with the help of a cookie cutter.

Add prepared khoya filling (1 tbs) in the center of bread,apply water on the edges & flip another bread over it,press & seal the edges properly (makes 10-12).

In a frying pan,heat cooking oil & shallow fry stuffed bread on low flame from both sides until golden brown.


In serving dish,place fried stuffed breads & pour prepared rabri milk.

Garnish with almonds,pistachios,edible silver leaves & serve!

Recipe By: Kanwal Mohsin

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