This sweet, creamy bread pudding has been ruling the hearts of dessert lovers for ages. Often translated to English as ‘royal piece’, this Mughal dessert is all about bread slices soaked in flavored sugar syrup and topped with rabdi. Here’s a brief history of the regal Shahi Tukda recipe.
The origin of the dish is always up for debate. However, Mughal Emperor Babur is widely believed to have brought this to India from the Middle East in the 16th century.
Some also believe that the Mughal ‘khansamas’ (royal cooks) actually created the Shahi Tukda recipe in Delhi, specifically for kings.
The original idea behind the recipe is believed to be finding a way to use leftover bread by frying it in ghee, soaking it in sugar syrup, and covering it in rabri.
Since the Mughal period, it has always been considered a staple sweet dish during festivals like Eid and occasions like weddings and royal gatherings.
Over the years, it has evolved into several regional variations as well. While in Hyderabad, it is called ‘Double ka Meetha’, in Lucknow, it is called ‘Shahi Balai Tukda’.