How to make Jamun Shahi Tukda Recipe - Jamun jam adds a new dimension to the much liked shahitukda.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Kalajamun jam (काला जामुन जाम), Bread slices (ब्रेड स्लाइस)

Cuisine : Moghlai

Course : Mithais

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Jamun Shahi Tukda

Moghlai cuisine is a fusion of Persian and Indian culinary styles. It has rich sauces, butter based curries, ginger flavoured roast meats and sweets that are fit for the king! Moghlai food offers a rich fare that is irresistible. 
Moghlai food is aromatic, marinated as it is in masalas of ginger and onion, tinged with nutmeg, mace, cloves and cinnamon; dishes of rich sauces combining a perfect balance of a range of spices, yogurt and cream, almonds and pistachios, form the base to receive morsels of chicken or meat cooked in ghee; vegetable dishes with the nutty flavour of poppy seeds and sweetened with honey; extravagant rice dishes, biryanis and pilaus, each grain separate and full of flavour, garnished with cardamom and strands of saffron; silky-smooth, ice-cold desserts flavoured with essence of roses, decked with tissue-thin sheets of real gold or silver and decorated with a scattering of rose petals; drinks squeezed from fresh fruits. All prepared to please the eye as well as the palate!
For the Moghals, Persia epitomised high culture. Persian became the language of the court, and Persian customs, literature, music, painting and architectural styles merged with the best India had to offer. It is a similar fusion of Persian and Indian culinary styles that sets Moghul cooking apart from other Indian cuisines.

You can also find more Mithais recipes like Mango Sevaiyan Burfi, Khajur Ghughra, Ghari, Boondi Gulab Jamun. Or try out these recipes from Moghlai Cuisine like Lemongrass Chilli Chicken, Burrah Masaledaar, Mutton Mirch Korma, Chicken Pasanda.

Jamun Shahi Tukda Recipe Card

Jamun Shahi Tukda

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Jamun Shahi Tukda

  • Kalajamun jam 6-8 tablespoons

  • Bread slices cut into roundels 12

  • Sugar 1/2 cup

  • Saffron (kesar) a few strands

  • Oil to deep fry

  • Rose water 2 tablespoons

  • Rabdi 4 tablespoons

  • Pistachios slivered a few for garnish

  • Jamun wedges a few


Step 1

Cook sugar with 1 cup water in a non stick pan to make syrup. Add saffron strands and mix. Heat oil in a in a kadai.

Step 2

Deep-fry bread roundels till golden brown. Drain on absorbent paper.Dip the bread slices in the saffron flavored sugar syrup till they soften.

Step 3

Add rose water to the bread slices in the pan. Spread the jamun jam in the centre of a serving plate. Place 2 slices of bread and spread jam over it.

Step 4

Repeat it with one more slice. Spread rabdi on the uppermost layer of bread, garnish with some more jam, jamun slices and pistachios and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.