top of page

How to make Shahi Tukda - Recipe

Updated: Jul 8

The heavenly dessert commonly known as Hyderabadi double ka meetha. In this blog, we will teach you how to make shahi tukda recipe or how to prepare double ka meetha step by step. hyderabadi Double Ka Meetha popularly known as Shahi Tukda,

shahi tukda images


Double Ka Meetha, also known as "Shahi Tukda," traces its roots to the royal kitchens of Hyderabad, India. It's a dessert that has graced the tables of the Nizams, known for their opulent feasts and love for sumptuous dishes.

Prep time: 2 Hours Cook time: 15 Minutes Total time: 2 Hours 15 Minutes Serves: 12


This delightful dessert is crafted from a medley of ingredients that create a harmonious blend of flavors and textures. Key elements include:

1 Special Bread 1/2 Litre Sun Flower Oil/Ghee 2 Litre Full Fat Milk 1gm Saffron 350gm Sugar 8-10 Cardamom Pods 1/2 Tin Condensed Milk 2 to 3 Silver Leaf 20 Almonds 20 Pistachio Rated: 4.5/5 Based on Many Real Customer Reviews


  • Cut the double ka meetha bread into slices and make 4 pieces in each slice as shown in the Image below or in the Video - Here

  • Full Video can be found - Here

Optional: You can keep the bread in sunlight or under the fan to remove the moisture & make it crisp (Benefit – Absorbs less Oil/Ghee while frying)

double ka meetha bread, Shahi Tukda Images
Shahi Tukda Images
  • In frying pan heat the oil & Fry the bread pieces until they turn to light Golden-Brown from all sides & keep them aside.

  • In Another pan take the milk and bring it to boil, while its being heated up take saffron crush it in the mortar and pestle and make it a fine powder.

  • Add the fine powder of Saffron and Cardamom powder to milk, simmer the milk for a while. Arrange the bread pieces in a flat pan or vessel of your choice in a single layer as shown in the image.

Double ke meetha bread
Double ke meetha bread
  • Pour the hot milk over the bread pieces in the pan and let the bread absorb all the milk, usually this take about 45-90 Mins Note: Bread should not be like a jelly, you should be able to pick it up whole without breaking after the milk has been absorbed.

  • Meanwhile the bread is being soaked in milk, prepare sugar syrup in another pan by adding 200ml water and 350gm Sugar with cardamom powder. Once the sugar syrup consistency is changed to medium sticky turn the heat off. 

  • Now take the pan with bread and milk and place on the Simmer heat, Add the sugar syrup & the Khova equally all over the pieces and let it cook for a while with the lid covered until all the liquids are vanished.

  • Once you turn off the heat add 1/2 Tin of condensed milk all over the pieces equally and cover the lid.

Video instruction for how to make double ka meetha can be found on our YouTube channel or in the video below:

Optional: You can add Raisins before covering the lid.

Note: Do not mix and turn it into a slime 😊

Final Steps: Once its done, Garnish with Silver Leaf, Thinly sliced Pistachios and Almonds.


Decadent Delight: Double Ka Meetha embodies the very essence of indulgence. With its buttery bread, aromatic saffron, and a symphony of sweet flavors, it transports you to a realm of pure dessert bliss. Every bite is a harmonious blend of textures, from the crispness of the fried bread to the creamy, fragrant milk sauce.

Conclusion: Double Ka Meetha is a dessert that transcends time and place, offering a taste of regal luxury to all who savor it. Whether you're exploring the rich culinary heritage of Hyderabad or seeking a sweet treat to celebrate life's moments, this dish is a sumptuous choice. With its blend of tradition and sweetness, Double Ka Meetha is a culinary masterpiece that deserves a place at your table, leaving your taste buds singing with delight.

Feeling to prepare this dish?

Grab the ingredients from our store which we ship globally.

Please check out our other recipe blogs and our store & other products.

Check out our shop here or here or Contact us now to place the order.

50 views0 comments

Recent Posts

See All


bottom of page