How to make Stuffed Shahi Tukda - SK Khazana -

Stuffed bread rolls, dipped in sugar syrup, topped with rabdi – royal

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : White bread slices (सफेद ब्रेड), Khoya

Cuisine : Indian

Course : Desserts

Stuffed Shahi Tukda - SK Khazana

Stuffed Shahi Tukda - SK Khazana Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 21-25 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Stuffed Shahi Tukda - SK Khazana Recipe

  • White bread slices 4

  • Khoya grated 1 cup

  • Raisins 1 tablespoon

  • Castor sugar 3 tablespoons

  • Almonds slivered 2 tablespo for garnish

  • Green cardamom powder 1/2 teaspoon

  • Pistachios blanched, peeled and slivered 2 tablespo to garnish

  • Cashew nuts slivered 2 tablespo for garnish

  • Ghee for shallow-frying

  • Sugar syrup as required

  • Rabdi as required

  • Silver varq for garnish


Step 1

Take khoya in a large bowl, add raisins, castor sugar, almonds, green cardamom powder, pistachios and cashewnuts and mix well.

Step 2

Trim the sides of bread slices and roll them with a rolling pin to flatten them. Place a portion of the khoya mixture on one end of each slice and brush water on the edges.. Roll it tightly and press the edges to seal.. Flatten it slightly and set aside.

Step 3

Heat sufficient ghee in a non-stick shallow pan, place the stuffed bread rolls in it and shallow-fry, turning sides, till golden brown and crisp on both sides. Drain them and immerse them in sugar syrup.

Step 4

Spread some rabdi on a serving plate evenly. Place the stuffed bread rolls on it, drizzle a little rabdi on top. Garnish with silver varq, and sprinkle almonds, cashewnuts, pistachios and saffron strands and serve immediately.

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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.