Hey y'all! If you've ever craved something ultra-creamy, sweet, and utterly delicious, these Shahi Tukda Rolls Easy Indian Dessert are for you. This modern take on the classic Shahi Tukda transforms it into bite-sized rolls perfect for sharing at get-togethers, family dinners, or whenever your sweet tooth strikes. Crispy bread, luscious rabri, and rich nuts make each bite completely irresistible. So, let's get cooking!
Why You'll Love This Shahi Tukda Rolls Easy Indian Dessert
- Super quick and perfect for last-minute desserts—ready in just 30 minutes!
- Delightfully creamy and crispy, merging classic flavors with a fun twist.
- Perfect for festivals, dinner parties, or a sweet treat with tea or coffee.
- Easily customizable—play with nuts, flavors, and bread types to suit your taste.
- Kid-friendly and a guaranteed showstopper for guests!
Ingredients for Shahi Tukda Rolls Easy Indian Dessert
- 6 white bread slices (edges trimmed)
- 1 cup full-fat milk
- ⅓ cup sweetened condensed milk
- ½ cup sugar
- ¼ cup water
- ¼ teaspoon ground cardamom
- 1 tablespoon ghee (clarified butter)
- 2 tablespoon chopped nuts (almonds, pistachios, cashews)
- 1 tablespoon raisins (optional)
- 2 tablespoon silvered or chopped pistachios for garnish
- ¼ teaspoon rose water (optional but highly recommended!)
Step-by-Step Directions for Shahi Tukda Rolls Easy Indian Dessert
1. Prepare the Sugar Syrup
- Combine ½ cup sugar and ¼ cup water in a small saucepan.
- Heat over medium flame, stirring, until the sugar dissolves completely (about 2 minutes).
- Simmer for another 3 minutes until syrup slightly thickens—no thread consistency needed.
- Remove from heat and let the syrup cool slightly.
2. Make Quick Rabri (Creamy Milk Filling)
- In a separate pan, bring 1 cup milk to a simmer.
- Add ⅓ cup sweetened condensed milk and ¼ teaspoon cardamom powder.
- Stir frequently and simmer until milk thickens slightly, about 6-7 minutes.
- Mix in chopped nuts, raisins, and rose water. Let the rabri cool completely.
3. Shape and Fill the Rolls
- Flatten each slice of bread with a rolling pin until very thin.
- Place 1-2 teaspoons of the rabri at one end of the bread slice, then roll tightly.
- Repeat with all slices.
4. Crisp Up the Shahi Tukda Rolls
- Heat 1 tablespoon ghee in a non-stick skillet over medium heat.
- Place the rolls seam side down and cook, turning, until golden brown on all sides (2-3 minutes total).
- Remove from pan and let cool slightly.
5. Sweeten & Serve
- Brush warm rolls generously with sugar syrup.
- Top with extra rabri and a sprinkle of pistachios.
- Serve warm or at room temperature—enjoy!
Notes for Shahi Tukda Rolls Easy Indian Dessert
- Use stale or day-old bread for the best crispiness.
- If you want even more richness, use brioche or milk bread. Check out more Shahi Tukda tips here.
- Chill the rabri filling if you prefer a creamy-cool dessert experience.
Variations of Shahi Tukda Rolls Easy Indian Dessert
- Chocolate Shahi Tukda Rolls: Mix in a tablespoon of cocoa powder with rabri for a chocolaty twist.
- Vegan Rolls: Use vegan bread, almond milk, and coconut condensed milk.
- Fruity Rolls: Add chopped mango or banana to the rabri for seasonal flavor.
Required Equipment for Shahi Tukda Rolls Easy Indian Dessert
- Non-stick skillet or frying pan
- Rolling pin
- Small saucepan
- Mixing bowls
- Measuring spoons and cups
Storage & Shelf Life for Shahi Tukda Rolls Easy Indian Dessert
Store the prepared rolls in an airtight container in the refrigerator for up to 2 days. To enjoy crispiness, reheat gently on a skillet or in a toaster oven for a minute or two before serving. Rabri alone can be stored for up to 3 days refrigerated.
Serving Recommendations for Shahi Tukda Rolls Easy Indian Dessert
Shahi Tukda Rolls taste fantastic with a scoop of vanilla ice cream, a drizzle of saffron milk, or served alongside masala chai. For an even richer experience, garnish with dried edible rose petals or a pinch of crushed cardamom.
Pro Tips for Shahi Tukda Rolls Easy Indian Dessert
- Don't skip flattening the bread; it ensures tight, crack-free rolls and crunch. Learn more bread handling tips here.
- Brush the rolls generously with syrup to avoid dryness; don't submerge them or they may get soggy.
- Let the rabri cool down before using as filling so the bread doesn't become mushy.
FAQ: Shahi Tukda Rolls Easy Indian Dessert
- Q: Can I make Shahi Tukda Rolls in advance?
- A: Yes! Fill and roll ahead, then crisp up in ghee and add syrup just before serving for best texture.
- Q: Can I bake instead of fry the rolls?
- A: Absolutely, place the filled rolls on a greased tray and bake at 375°F (190°C) for about 10-12 minutes until golden.
- Q: What kind of milk is best for rabri?
- A: Full-fat milk yields the creamiest rabri, but you can also use low-fat or non-dairy alternatives. Read more about different milk types here.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
- 8 white bread slices, crusts removed
- 1 cup milk
- ½ cup sweetened condensed milk
- ½ cup sugar
- ¼ cup water
- ½ teaspoon cardamom powder
- ¼ cup chopped mixed nuts (almonds, pistachios, cashews)
- Ghee or oil for frying
Instructions
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1In a small saucepan, combine sugar and water. Boil for 2-3 minutes until the sugar dissolves to make a syrup. Stir in cardamom powder and set aside.
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2In another pan, heat milk and condensed milk. Cook for 5-7 minutes on low heat until slightly thickened. Stir in half of the chopped nuts and let it cool.
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3Using a rolling pin, flatten each bread slice. Place a spoonful of the milk-nut mixture on one end and roll up tightly to form cylindrical rolls.
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4Heat ghee or oil in a pan. Fry the bread rolls on all sides until golden brown and crisp. Remove and drain excess oil.
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5Dip the fried rolls in the prepared sugar syrup for about 1 minute. Arrange on a plate, garnish with remaining nuts, and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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