Sanjeev Kapoor

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Sharbati Shahi Tukda  Recipe

Rooh afza adds a variety to shahi tukda.

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

Preparation Time : 16-20 minutes

Cooking time : 16-20 minutes

Servings : 4

Sharbati Shahi Tukda

Main Ingredients

Bread slices, Oil





Level Of Cooking


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  • Bread slices
  • Oil
    to deep fry
  • Sugar syrup with saffron
    as required
  • Cashewnuts roughly chopped
    1 tablespoon
  • Pistachios roughly chopped
    1 tablespo to garnish
  • Charoli/chironji
    1 tablespoon
  • Pear
  • Apple
  • Banana(elaichi)
  • Rooh Afza
    2 tablespoons
  • Green cardamom powder
    a pinch
  • Blueberry jam
    2 tablespoons
  • Fresh cream
    3 tablespoons


Step 1

Heat sufficient oil in a non stick kadai. Cut the bread slices into rounds, slide them into hot oil and deep fry till golden and crisp. Drain on absorbent paper.

Step 2

Heat saffron sugar syrup on low heat and dip the bread slices in it for 1 minute. Take them out of the syrup and arrange them on a serving plate and keep aside. In the remaining saffron sugar syrup, add cashewnuts and pistachios and stir for a couple of m

Step 3

Peel the pear and apple and cut into small cubes. Add to the pan and toss lightly. Peel elaichi bananas, cut into small roundels, add to the pan and mix well. Add rooh afza and cook for a minute.

Step 4

Add green cardamom powder and mix. Apply jam on the bread slices and spread the fruit mixture over it. Garnish with cream and the remaining pistachios and serve.

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