For The Rabdi
  1. Naturals Malai ice cream – 5 scoops (450 gm)
  2. Condensed milk – 50 gm
  3. Cardamom (elaichi powder) – ¼ tsp
For Shallow Frying The Bread Slices
  1. 6 bread slices
  2. Ghee – 4 tbsp
For The Sugar Syrup
  1. Sugar – 500 gm
  2. Water – 1 litre
  3. A few strands of saffron

For Garnishing:

Chopped nuts and dried rose petals for garnish


For the rabdi
  • Bring the Naturals Malai ice cream to a boil in a deep non-stick pan, while stirring occasionally.
  • Remove the froth (of malai) formed on top to the sides of the pan using a flat spoon and keep boiling the malai till it reduces to half its quantity, while stirring occasionally. It will take approx. 30 minutes.
  • Add condensed milk and cook on a medium flame for approx. 10 to 15 minutes, while stirring occasionally and scraping it from the sides of the pan.
  • Add the cardamom powder and mix well. Keep aside to cool for 10 minutes.
  • Refrigerate for half an hour. The rabdi will thicken slightly.
For shallow frying the bread slices
  • Trim the crust from all the bread slices and discard them.
  • Cut each bread slice diagonally into 2 triangles.
  • Heat the ghee in a broad non-stick pan and shallow-fry all the bread triangles for 2 to 3 minutes or until they turn golden brown in colour on both the sides.
  • Remove them on an absorbent paper/tissue paper and keep them aside.
For the sugar syrup
  • Combine the sugar and water in a broad non-stick pan. Mix well and cook on a high flame for 4-5 mins or until the sugar syrup is of one thread consistency.
  • Switch off the flame and add the saffron strands and cardamom powder. Mix well and keep it aside.
How to serve quick shahi tukda
  • Dip each shallow-fried bread triangle in the sugar syrup one by one till the syrup coats the bread slices completely.
  • Arrange them in a serving dish.
  • Pour the chilled rabdi evenly over the sugar syrup-coated bread triangles.
  • Garnish with pistachios, dried rose petals and edible silver leaf. 
  • Serve Shahi Tukda immediately or refrigerate and serve chilled!