Food is a major attraction during holidays and festivals no matter who celebrates them, and Eids are no different. And whichever Eid it may be, the desserts are always traditional. In my parents’ house, whether it was Eid-ul-Adha or Eid-ul-Fitr, the dessert was always sheer. In Akmal’s house, however, the desserts for both Eids were different- Sheer Qurma for Eid-ul-Fitr, and Double ka Meetha for Eid-ul-Adha, or what we call Shahi Tukray. I’m really not sure if there’s a major difference between the two, so for me, they will be synonymous until I taste a pure Hyderabadi Double ka Meetha and find a difference.
In accordance with Akmal’s wish to have the traditional dessert he grew up having every Eid-ul-Adha, I made Shahi Tukray. A few years ago, when I would crave my mother’s Shahi Tukray, the task of making them seemed incredibly daunting to me. But when my mom shared her recipe with me and I made it, I realized how simple it was. My mother is the queen of easy recipes, by the way, and her food is always amazing. Every time I share a recipe here on the blog, it will almost always be hers!
When I posted a picture of my Shahi Tukray on Eid, I got quite a few requests to share the recipe, so I decided to do a blog post about it.
So, here you go- an easy peasy recipe of Shahi Tukray.
- 5-6 cups of Whole Milk
- 3/4th of a loaf of White Bread
- 1 tin of Sweetened Condensed Milk
- 300 grams of Khoya- grated
- Ghee (Desi or Vanaspati, whatever’s available) for frying
- Chopped Pistachios for garnishing
Cut up the slices of bread into half- rectangular pieces or triangular, whichever you like.
Heat the ghee in a wok, make sure it is very hot, and fry the bread slices.
(Sidenote: A lot of people fry their bread in oil instead of ghee. I feel like oil leaves a strong taste, though, and I don’t like that taste in my dessert. Ghee, however, gives a very nice flavor to it, which is why I use ghee- the original way of making desi desserts.)
They need to come out crisp and looking like this.
Heat the milk on the stove and bring to a boil. Once boiled, add Sweetened Condensed Milk and bring to boil again. Keep stirring to keep the milk from burning at the bottom.
Add Khoya and keep stirring till it dissolves.
Taste check for sweetness. If you feel like you need the milk sweeter, you can add sugar at this point. Put in a few strands of saffron.
Dip the fried bread slices in the sweet milk, and start setting them on a dish.
I prefer my Shahi Tukray moist and drenched in milk. That’s how my mom makes them. I feel like they taste better that way, so it’s a good idea to pour some more sweet milk over them in the dish and also keep some on the side while serving. Garnish with pistachios, and serve warm.
Seems like a lot of steps, but once you do it, it really isn’t too much!
If you try this recipe out, please tell me how it turned out! Hope you enjoy your Shahi Tukray just as much as I do!