Breaking News
Home / Pakistani Recipes / Shahi Tukda (Double ka Meeta)

Shahi Tukda (Double ka Meeta)


  • Bread – 4 slices (cut into small cubes/triangles/circle)
  • Milk – 6 cups (about 3/4 lit.)
  • Sugar – 3 tbsp (for rabdi)
  • Sugar – 1/2 cup (for sugar syrup)
  • Water –  1/2 cup (for sugar syrup)
  • Ghee – 1/2 cup
  • Cardamom Powder – 1/2 tsp
  • Saffron – 1/2 tsp
  • Chopped Nuts (Almonds, Pista, Cashews etc) – 2 tbsp
  • Dates Syrup – 1 tbsp (If you do not have dates syrup, just fry chopped dates in some ghee and use it as a topping.)


  1. Boil the milk in a heavy-bottomed pan for about 40-45 min on medium heat stirring often till it reduces to almost 1/4th of its original volume. This thick condensed milk is called Rabdi.
  2. Add sugar, cardamom powder and saffron to this and switch off. Keep this aside. (Tip : You can also skip this step by using store bought sweetened condensed milk.)
  3. Boil the sugar and water for few minutes to make a sugar syrup. Keep this aside too.
  4. Now cut the bread into desired shapes. (Tip : You can use a cookie cutter and make interesting shapes. I have used a star shaped cookie cutter.)
  5. Heat ghee in a frying pan. Shallow fry the bread slices till it is golden brown and crisp. (Tip : You can also use store bought croutons.)
  6. Soak the fried bread slices in the sugar syrup for about 30 seconds.
  7. Arrange the sugar soaked bread slices in a plate. (Tip : Alternatively you can arrange them in a plate and pour the sugar syrup on top.)
  8. Pour a generous amount of rabdi on top of this.
  9. Garnish with chopped nuts and dates syrup.
  10. You can serve this warm when the bread slices are still a bit crunchy or you can refrigerate and serve chilled. It tastes good either way.


  • This is a very nice way of using stale bread. In fact, old and dry bread absorbs less ghee while frying.
  • You can make this dessert with any type of bread – white, brown, whole grain, multi grain, etc etc.
  • Health conscious people can fry the bread slices in oil instead of ghee.
  • People on diet can also enjoy this dessert by using fat free condensed milk, sugar substitutes and by toasting the bread instead of frying it.
  • Pour the rabdi just before serving, as adding it prior will make the bread pieces soggy.
  • A quick method of preparing rabdi: Soak and grind 20 almonds and 10 cashew nuts with sugar and cardamon. Grind it into a smooth paste and add to the boiling milk. This will fasten the thickening process of the rabdi and will give an additional rich and nutty taste to the milk.
  • The dish can be made richer by adding khova or mewa on toasted sugar syrup dipped bread pieces and then chilled rabdi can be poured.