How to make Chickoo Shahi Tukda -

Deep fried bread dipped in chickoo flavoured sugar syrup and served with rabdi.

Sanjeev Kapoor

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

Main Ingredients : Chikkoos, White Bread slices (सफेद ब्रेड)

Cuisine : Indian

Course : Desserts

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Chickoo Shahi Tukda

Chickoo Shahi Tukda 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 : 6-10 minutes

Cook time : 1-1.30 hour

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Chickoo Shahi Tukda Recipe

  • Chikkoos peeled and pureed 3

  • White Bread slices peeled and thinly sliced 3-4

  • White bread slices 8

  • Ghee to deep fry

  • Thin sugar syrup 2-3 tablespoon

  • Milk 1 cup

  • saffron strands a few

  • Green cardamom powder ½ teaspoon

  • Rabdi as required

  • Fresh mint leaves 4


Step 1

Heat ghee in a kadai.

Step 2

2. Cut the bread slices into roundels with a round cookie cutter. Slide them into hot ghee and deep fry till golden brown. Drain on absorbent paper and spread them.

Step 3

Heat a non-stick pan, add chickoo puree, sugar syrup and milk and mix well.

Step 4

Soak the fried bread roundels in this mixture, a few at a time, and simmer on low heat for 3-4 minutes or till soft.

Step 5

Add saffron and green cardamom powder and mix gently. Take them out of the pan and cool and then chill.

Step 6

For each portion, spread a little rabdi on a serving plate to make a base. Place one bread slice over it, arrange thin slices of chickoo over it. Cover with another bread roundel, arrange some more chickoo slices over it. Put 1 tbsp rabdi on top. Garnish with a fresh mint leaf 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.